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Slapping Chicken (mander.xyz)

submitted 2 months ago by [email protected] to c/[email protected]

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[–] [email protected] 70 points 2 months ago (4 children)

What I learned from this is never let a physics major cook you dinner, unless you want charcoal for chicken (200C !?!)

[–] [email protected] 15 points 2 months ago* (last edited 2 months ago)

Yeah 60c is done for chicken. That's where meat goes from pink to white. It takes 18 min to kill dangerous food bacteria at that temp.

[–] [email protected] 10 points 2 months ago (1 children)

And they didn't defrost it first 🫠

[–] [email protected] 5 points 2 months ago* (last edited 2 months ago)

0 C wouldn't quite be frozen solid for chicken since it's not pure water. According to a quick search, chicken (unbrined) freezes at -3 C. So technically it is defrosted, but it should start out closer to 10 C for good results.

[–] [email protected] 9 points 2 months ago

I was gonna say to start laying off when it gets to 165F, I don't think residual heat will help in this case 😁

[–] [email protected] 4 points 2 months ago

Luckily, it's a linear relationship and they gave us the temp change per slap. So, if we assume the chicken has thawed in the fridge (40°F) and we want to reach 165°F for food safety, we only need

(165 - 40)°F * (5°C / 9°F) / (0.0089 °C / slap)
= 7803 slaps

Although, to be honest I think this would only work for a spherical chicken in a vacuum, as otherwise you'd be losing too much heat between slaps. And even in a vacuum, you'd lose some heat via radiation... So really, you should stick a temperature probe in there and just keep slapping until it reaches 165°F. Don't even bother counting.

Sorry for the silly units, I only know food safety temperatures off the top of my head in °F.