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Lord have mercy on folks cooking their chicken to 400 F. Those birds will come out as dry as the sands of the Sahara.
But how do you get the chicken back from the stratosphere once you’ve slapped it that fast?
You start in the stratosphere and slap it down towards the Earth.
Also at room temperature, the average speed of atoms in the material is at 400 m/s, at least for a gas. That might give you a hint.
205°C 😂😂😂
Common sense and physicists are common enemies
Maybe they like their chicken fucking black
Well otherwise it has to stay at some 100 degrees for quite a long time to consider it cooked
Typical physicist, ignoring enthalpy of phase changes. Starting from 1C defrosted makes a huge difference from 0C as the melting takes up a ton more energy/slaps. Their underslapped chicken would give you salmonella
They haven’t considered rate of slap. Significant heat transfer to environment even at 10 slaps per second.
They’re also assuming sea level standard atmospheric conditions. You may need to reduce rate of slap at altitude.
Also only about half the heat goes into the chicken and the other half into the hand used for slapping
Slap the salmon
Also completely neglecting that not all the energy in a slap will be transferred to thermal energy in the chicken.
Assume a spherical chicken…
And the phase change from uncooked to cooked.
Where do I find cooked in the phase diagram?
🤔
A guy on YT actually tried it experimentally a few years ago (how many slaps, not how fast one slap); and it works to some degree! The main problem becomes to make a slapping machine that can survive long enough:
https://www.youtube.com/watch?v=LHFhnnTWMgI&pp=ygURc2xhcCBjb29rIGNoaWNrZW7SBwkJzgkBhyohjO8%3D
He also did a turkey a couple years after that for “slapsgiving”
YouTube is truly a wonder of stupidity. Sometimes in good ways
Bro really wanted his chicken well done at 400°F
Naw, that’s burnt.
Maillard reaction where things brown starts at 350f.
More than 165/175 in the center and that’s dried out.
The mallard reaction is only relevant when cooking duck.
If you spatchcock your bird then you’ve only gotta slap your cock to about 150°F at the thickest part of breast
naturally. Best to slow it down and keep it juicy, too. I like smoking them at about 200 f, it’s perfection.
also… way to make spatchcocking sound even dirtier than it is. the no cooks here are probably thinking it’s some sort of sex act and the rest of us are wondering if it’s not also some sort of sex act.
Cook your hand too 😄
At this point we have to consider the ambient temperature as well, as the chicken will slightly cool between two slaps once it exceeds it
I think we should put more consideration into the fact that slapping the chicken this much will dissipate a lot of energy into deforming the chicken.
Assume the chicken is spherical an in vacuum.
The chicken has to exceed the boiling point of water for it to be cooked? Unless we’re making chicken caramels, I don’t think so.
Doing some math, I think it works out to 6,242 slaps or a single slap at 1,939 mph. Much more attainable.
Single slap assumes all kinetic into heat, which isn’t. Alot is lost to the slap sound, alot more is lost into the flying bits of pulverised chicken bits.
That 205C would just be the surface temperature of the chicken, not the average. Note that the calculation doesn’t take into account the volume or radius
EDIT: No, I’m wrong. The calculation is for boiling the whole chicken. Who was this written by, a Brit?
Who was this written by, a Brit?
Nope. Likely an American.
When cooking, people in general like to use round numbers, like “200°C”, since a difference of 5°C in oven temperature is not a big deal.
And yet they went with some oddly specific 205°C. That only makes sense if they’re used to Fahrenheit, eyeballed a round value (like 400°F), converted it into Celsius (204.4°C), and then rounded it up to discard the decimal.
I’m also going to say they’re completely clueless when it comes to cooking - 200°C is the oven temperature. The chicken itself reaches a far lower temperature, in the 70~80°C range. By the time the chicken reached 200°C, it’s already dry and close to catching fire. (The self-ignition temperature for biological stuff is typically between 200°C and 250°C.)
Are you sure? The numbers in the
tweetreddit post talk about total mass and heat capacity. So I think that means the entire bulk has that average temperature.See my edit
One thing’s for sure: a chicken slapped at 3726 mph won’t be very tasty. Or look too good.
What, you don’t like
vaporizedionized poultry?
Excellent, physics in service of humanity!
How many wanks to choke my chicken?
I don’t really know you, but your ex told me three strokes, tops
I think they did this on mythbusters
This is why AI will take all of our jobs. Oh well, as long as we can.
How fast does it cook in a vacuum?
to my knowledge these calculations pretty much have to be assuming a vacuum. IE there’s no mention of heat loss between slaps. which would be inevitable as 23k instant slaps, would take considerable time.
I’d suspect it doesn’t cook so much as, y’know, explode and dessicate
