And they didn’t defrost it first 🫠
Comment on Slapping Chicken
bebabalula@feddit.dk 3 months ago
What I learned from this is never let a physics major cook you dinner, unless you want charcoal for chicken (200C !?!)
Paradachshund@lemmy.today 3 months ago
Fermion@feddit.nl 3 months ago
0 C wouldn’t quite be frozen solid for chicken since it’s not pure water. So technically it is defrosted, but it should start out closer to 10 C for good results.
HoustonHenry@lemmy.world 3 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 😁
deo@lemmy.dbzer0.com 3 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.
Maturin@hexbear.net 3 months ago
don’t even bother counting.
Wish I had know this tip earlier. Got to five thousand something, lost count and had to start over.
deo@lemmy.dbzer0.com 3 months ago
Sorry, i guess i kinda buried the lede there, lol
Hugin@lemmy.world 3 months ago
Yeah 60c is done for chicken. That’s where meat goes from pink to white.