zedgeistChickenslap
How many wanks to choke my chicken?
I don’t really know you, but your ex told me three strokes, tops
How fast does it cook in a vacuum?
I’d suspect it doesn’t cook so much as, y’know, explode and dessicate
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.
Lemmy Sparkling LemonadeCook your hand too 😄
Your hand would disintegrate long before you slap it enough to cook it
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.
That 205C would just be the surface temperature of the chicken, not the average
Are you sure? The numbers in the tweet 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 vaporized poultry?
slap
It won’t be a chicken anymore, Instant mist
Lvxferre [he/him]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.)
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.
Yes. I think, at these speeds, you have to model the chicken as a liquid.
Then might have to model for the chicken splash and chicken cavitation.
Just strap your hand open palm while riding a asteroid travelling at 10-20mps
Excellent, physics in service of humanity!
SunocA 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:
I Cooked a Chicken by Slapping It
YouTube is truly a wonder of stupidity. Sometimes in good ways
IDK, might be laying the groundwork for future kinetic cookers.
This slap question was a big meme several years ago, and when that video came out (years after the meme), it was an instant hit.
The fact that this discussion is still going shows how popular it is
He also did a turkey a couple years after that for “slapsgiving”
I Cooked a Turkey by Slapping It (feat @NickDiGiovanni)
Bro really wanted his chicken well done at 400°F
FuglyDuckNaw, that’s burnt.
Maillard reaction where things brown starts at 350f.
More than 165/175 in the center and that’s dried out.
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.
Estradiol Enjoyer spatchcocked birds also kinda look like a random roadkill animal to the ignorant, idk if you care about who sees you grillin
This is why you carve before getting to the table. Or at least break it into parts.
The mallard reaction is only relevant when cooking duck.
I saw you username first.
Then I misread the rest as a Mallard Reaction.
that only happens in ducks
I thought about making an intentional joke about being the “mallard reaction” and saying “isn’t that quackers” or something, and decided to not confuse people.
A guy did this a few years ago. www.youtube.com/watch?v=LHFhnnTWMgI
I Cooked a Chicken by Slapping It
We did it boys. When life gives you chickens, slap them till they're cooked.This video took two full months of work, and I literally could not have done this...
Man I love science.
I think they did this on mythbusters
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
Assume the chicken is spherical an in vacuum.
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.
This is why AI will take all of our jobs. Oh well, as long as we can.
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
And the phase change from uncooked to cooked.
Where do I find cooked in the phase diagram?
Also completely neglecting that not all the energy in a slap will be transferred to thermal energy in the chicken.
Assume a spherical chicken…
Swednecktbf modern commercial chickens are basically spherical, the poor bastards
Slap the salmon
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
I believe we’re well on our way to developing the worlds first slap coefficient.
This assumes both have the same amount of heat capacity * mass. A hand with heat insulating gloves would also significantly reduce heat loss.
Better do it in a vacuum though, you’ll lose energy to air resistance
observantTrapezium205°C 😂😂😂
Common sense and physicists are common enemies
I confirm this as a physics PhD. I also understand exactly this thinking of assuming a system is in thermal equilibrium where it is far from it (like a chicken in am oven).
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