• MyTurtleSwimsUpsideDown@fedia.io
    50·
    2 months ago

    Don’t forget, the chicken is frozen, so you also have to take into account the latent heat of fusion to melt the chicken before you can raise the temperature

    This calculation also assumes that this is an inelastic collision where all the energy is absorbed into the chicken and not into your hand or into the air as sound or other kinetic energy.

    Further the chicken is frozen solid, and, presumably, your hand is not. Of the two objects in this collision that could deform inelasticity and absorb the larger fraction of the energy, my money would be on the 0.4 kg slab of raw meat rather than the 1kg frozen billiard ball.

    • bss03@infosec.pubEnglish
      2·
      2 months ago

      Isn’t 1600 m/s greater than the speed of sound? That sonic boom is gonna mess up the kitchen, if not the hand.

    • Fermion@feddit.nlEnglish
      3·
      2 months ago

      Since we’re being pedantic, the feeezing point of unbrined chicken is -3 C. Most meats are not frozen at exactly 0 C since the water contained in the cells is far from pure.

      But yeah, slapping will be a super lossy process and this analysis will be off by quite a bit.

    • notabot@lemm.eeEnglish
      21·
      2 months ago

      One must also consider the thermal conduction of the chicken. Slapping it, either once or multiple times, on a single area will impart energy to that area, raising the temperature there, but it will take time for that to disperse throughout the fowl. Thus will inevitably lead to the slapped area/areas being overcooked and the rest being dangerously undercooked. Losses to the environment must additionally be taken into account unless sufficient insulation is employed to mitigate this.

      • Mambele@lemmy.worldEnglish
        5·
        2 months ago

        So would you say that a rotisserie slapping technique would optimal in this scenario?

        • notabot@lemm.eeEnglish
          5·
          2 months ago

          Yes, I think the chicken would need to be rotating, you should use both hands to spread the warmed area, and be prepared to administer more slaps than were calculated.

  • JohnDClay@sh.itjust.worksEnglish
    8·
    2 months ago

    That’s assuming an isentropic chicken though. You need even more slaps to make up for the heat loss to the environment.

  • finitebanjo@lemmy.worldEnglish
    28·
    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.worldEnglish
        7·
        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.

        • lemming@sh.itjust.worksEnglish
          2·
          2 months ago

          I didn’t check the calculation, but I guess it assumes perfect conversion of motion to heat. But it’s good to know that if you can get a perfectly static chicken, you can hypersonic-slap it cooked.

    • jballs@sh.itjust.worksEnglish
      4·
      2 months ago

      Damn that was impressive! Also, I’ll have to let my little brother know that if he keeps beating his meat so much he might accidentally cook it.

    • southsamurai@sh.itjust.worksEnglish
      10·
      2 months ago

      Because we are men, and men feel no pain when we slap things.

      This is why we slap each other on the back after losses in sports, and why pimpin ain’t easy.

  • huquad@lemmy.mlEnglish
    8·
    2 months ago

    Fun fact, 165F is often parroted for cooking chicken, but I urge everyone to go lower. 155-160F results in much juicier chicken. 165F corresponds to instantaneously killing all bacteria. 155F is about 60s, and 160F is 15s.

    • MeowZedong@lemmygrad.mlEnglish
      1·
      2 months ago

      And for even juicier chicken, directly inject cranberry juice using a needle and syringe. You can use other juices, but IMO, cranberry goes best with chicken.

      For outrageously juicy chicken, sous vide to 155-160F directly in cranberry juice (no vacuum bag). This may bring the chicken beyond many people’s juicy limits, so I suggest trying the other two recipes first to gauge your personally acceptable limit of juiciness.