• JakenVeina@lemm.ee
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    2 months ago

    Let’s assume the chicken has to reach a temperature of 205C (400F) for us to consider it cooked.

    Remind me never to let this guy cook for me.

  • bebabalula@feddit.dk
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    2 months ago

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

    • Hugin@lemmy.world
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      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.

    • HoustonHenry@lemmy.world
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      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 😁

      • Fermion@feddit.nl
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        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.

  • davidgro@lemmy.world
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    2 months ago

    But it only needs to reach 165°F, about 74°C.
    Basically every food package says so.

  • finitebanjo@lemmy.world
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    2 months ago

    To be clear, the slapping would have to be done in one single second to account for heat loss to environment.

      • finitebanjo@lemmy.world
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        2 months ago

        It’s expected there will be some heat loss over time in any scenario, I’m just explaining that the exact numbers to reach 200C chicken (way overcooked) in this very specific example only work if it happens near instantly.

        You can still cook it over time, easily, just with different numbers than this example.

  • Olgratin_Magmatoe@lemmy.world
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    2 months ago

    One thing to note, actually cooking something requires an application of heat over time. Instantaneous heat transfer will not cook, it will usually just burn.

    Some people say you can use a nuke to cook a pizza if you put it in the right spot, but the same problem would apply.

    Related, some guy did actually slap a chicken into being cooked. It was predictably disgusting:

    https://www.youtube.com/watch?v=LHFhnnTWMgI

  • Lad@reddthat.com
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    2 months ago

    If you could have a superpower, what would it be?

    Me: I’d like to be able to slap fast. Like really fast.

    • Asafum@feddit.nl
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      2 months ago

      He confused internal temp with oven temp lol (I still probably wouldn’t cook a chicken at 400° though.)

      • Dagrothus@reddthat.com
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        2 months ago

        I cook it at 450, 10 min each side. Works pretty well & you can get some browning with no oil.

  • TranscendentalEmpire@lemm.ee
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    2 months ago

    This isn’t going to be accurate, it’s ignoring a key aspect of the heat that will be generated, friction. When designing materials for prosthetics we have to be aware of how much friction occurs between the material and skin. If the amount of friction is too great, the material can create enough heat to damage tissue.

    The formula for the skin friction coefficient is cf=τw12ρeue2, where ρe and ue are the density and longitudinal velocity at the boundary layer’s edge.

    • Sneezycat@sopuli.xyz
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      2 months ago

      It’s also ignoring your hand would also heat up, ignoring the energy converted to sound, ignoring the heat loss to the environment, ignoring both your hand and the chicken would disintegrate if you hit it that hard, therefore transferring most kinetic energy without converting it, ignoring the enthalpy of fusion (they said it’s frozen)…

      TLDR: it’s silly, just for funsies

  • Lifter@discuss.tchncs.de
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    2 months ago

    There are so many weird assumptions here. There is more than a hand moving when a slap is performed.

    A skilled slapper could put more of their body weight behind the slap. I’d assume at least 40 kg or even more as the average slap.