Comment on Slapping Chicken

bebabalula@feddit.dk ⁨1⁩ ⁨month⁩ ago

• Hugin@lemmy.world ⁨1⁩ ⁨month⁩ ago

  Yeah 60c is done for chicken. That’s where meat goes from pink to white.

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• Paradachshund@lemmy.today ⁨1⁩ ⁨month⁩ ago

  And they didn’t defrost it first 🫠

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  • Fermion@feddit.nl ⁨1⁩ ⁨month⁩ 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.

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• HoustonHenry@lemmy.world ⁨1⁩ ⁨month⁩ 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 😁

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• deo@lemmy.dbzer0.com ⁨1⁩ ⁨month⁩ 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.

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  • Maturin@hexbear.net ⁨1⁩ ⁨month⁩ 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.

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    • deo@lemmy.dbzer0.com ⁨1⁩ ⁨month⁩ ago

      Sorry, i guess i kinda buried the lede there, lol

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