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Fun fact: someone actually did it
incredible engineering feat !
this will definitely fulfill someone’s kink.
I was going to link it if no one else had. Glad I wasn’t the only one that recalled that lol
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.
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.
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Oh, in that case it only needs 9,213 slaps (delivered near-simultaneously) or a single slap at 1,490 mph.
Also why is it starting off frozen
Julia Child did some 400° cooking, for a science-oriented TV series called “The Ring of Truth”: https://www.youtube.com/watch?v=WQ3mjb9BSaU&t=850s
Later in the episode, she got to cook a diamond to amorphous carbon. “I’ll remember that recipe – one carat diamond, two and a half hours, three thousand degrees”: https://www.youtube.com/watch?v=WQ3mjb9BSaU&t=1458sYou can’t cook chicken with math, it’s out of this guys wheelhouse
But it only needs to reach 165°F, about 74°C.
Basically every food package says so.Dude is cooking chickcoal
It’ll 100% be chickcoal since the hand will be pushing Mach 5. Pretty sure the plasma will give it a nice sear.
Now that we’ve discovered how to slap coal into existence, how much force would it take to turn a frozen Butterball into a diamond?
205°C? You’re slapping your chicken too long, son. Your mother and I are worried.
There was a viral YouTube video of doing exactly this a few years back.
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To be clear, the slapping would have to be done in one single second to account for heat loss to environment.
What if you wrap it in a blanket?
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.
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.
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:
It is about 1:06 when I first heard him call it a meat beater.
He needed a faster meat better. Bruva, we are right here!
I was hungry
not anymore
I’m hungrier because I put so many calories into slapping.
How many though? Could please someone think of the math? 😭
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.
Didn’t someone build a machine to do this
Wait a minute 400°F? What dafuck?
The chicken ran away when I tried to slap it.
Geez, you need to freeze it first. Didn’t you read the abstract?
Why isn’t it a concern what slapping at this speed does to your hand/arm?
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.
That’s assuming an isentropic chicken though. You need even more slaps to make up for the heat loss to the environment.
So the flash could cook a chicken by slapping it
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.
