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Fucking nerds in the commentsl love it
Lord have mercy on folks cooking their chicken to 400 F. Those birds will come out as dry as the sands of the Sahara.
https://youtu.be/hzMzFGgmQOc?t=285
“well done steaks. if I see a speck of red, it’s going back. you better cook my food”.
Signed, a well done meat enjoyer.
I mean, false equivalency, don’t you think? I have yet to meet an enjoyer of medium-rare chicken, probably because the Salmonella or Listeria already took them out
Right. You can get away with it in beef because the pathogens for that are on the surface. As long as the outside is cooked, it’s technically safe to eat. (This does not apply to ground beef, which is all mixed up).
Chicken and pork have pathogens throughout the meat. They must be cooked all the way through.
Technically false. Taenia saginata (beef tapeworm) embeds itself in a cystic form in the skeletal muscle of cattle and is transmitted to humans through consumption of undercooked, contaminated beef. Not very common in North America, and relatively easy to catch during inspection, but youre wrong that undercooked beef is safe to eat, strictly from technical standpoint.
Also, can you provide evidence of your claim that pathogens only infect the ‘surface’ of beef, but penetrate chicken and pork?
That being said, I will always order beef tartare from a reputable restaurant if it’s offered. yolo
It’s commonly known among sous vide cooking. The internal temp for sous vide beef is often <60C, and that makes some people nervous. However:
https://www.americastestkitchen.com/articles/1131-is-sous-vide-safe
First, let’s talk about what’s dangerous. A few types of bacteria in particular are responsible for most foodborne illness: Salmonella, Escherichia coli, and Campylobacter jejuni. Salmonella, a resilient group of bacteria that is most commonly found in poultry and eggs, is ingested by chickens, and then contaminates their muscle tissue, intestines, and ovaries. Salmonella can migrate into the muscle of chickens, meaning that they are contaminated not just on the surface but also inside the meat. Escherichia coli is a general group of bacteria that reside in the intestines of many animals, including humans. But if ingested, some strains of E. coli can wreak havoc. Campylobacter jejuni is a spiral-shaped bacteria that causes one of the most common diarrheal illnesses in humans in America.
(Edit: emphasis added above)
This may not be true with techniques like blade tenderization. That can transfer pathogens from the surface to the internals.
Taenia saginata will die in only 5 minutes at 56C, which is quite a low temp even for sous vide. In fact, most beef jerky recipes will typically set the dehydrator’s temperature higher than that. It’s typical that slightly lower temps will work if it’s done for longer–jerky and sous vide usually takes several hours–but I don’t have a chart handy for taenia saginata specifically.
Fascinating! Thank you for being informative. Truly appreciate it.
Yes that is about 2.5 times the recommended safe temp. I am not going the math though.
Only ~40% higher - make sure to use absolute units when taking a ratio of temperatures.
So has anyone who’s actually cooked a chicken before done the math? Because my guy just slapped this poor bird into pure carbon. Did he mean to do 205°F? It’s still too high, but it would at least be edible.
In general, chicken needs to be heated to 74C or 165F for a few seconds to kill off dangerous pathogens.
Here is a list of other times and temperatures for chicken to be considered safe
Introducing the pneumatic oven range. Place the chicken in the can and press the button… No mess cooking and bone meal blending! High calcium foods!
Where’s the link to the YouTube video where someone tried this? I remember listening to it last time someone posted this.
Yeah yeah we get it, Newton will fry your hand and pls don’t cook a chicken to 205°C core temp.
BUT! What kinda physics major forgets Newton AND the fact that you won’t convert kinetic energy into heat with 100% efficiency?
I know, three math majors in a trench coat, that’s who’ll forget it.
This guy engineers! Real world applications experience vs math
So, how many slaps to cook Stephen Miller?
205°C 😂😂😂
Well otherwise it has to stay at some 100 degrees for quite a long time to consider it cooked
You need the chicken to be 165F or 74C to be food safe. It takes a long time to cook at 100-200C because the heat is being transferred much slower. If we’re using this instant slap-based cooking method, it only needs to get to the food safe temperature.
Using the OP’s calculations and a cooked temperature of 74C:
It would take 8315 average slaps
or
A slap at around 813m/s or 1819mph.
*Edit for a correction to the second calculation (it still might be wrong), also, I rounded the numbers to whole integers.
I rounded the numbers to whole integers
whole integers, the best kind of integers
Look, I just finished my medical board exams recently. My brain is running on the power of about 2/3rds of a yukon gold potato here.
Maybe they like their chicken fucking black
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).
But how do you get the chicken back from the stratosphere once you’ve slapped it that fast?
You start in the stratosphere and slap it down towards the Earth.
Better to slap it twice at half strength so that it’s cooked when you catch it.
Smh it’s like these people have never slapped a chicken before
Also at room temperature, the average speed of atoms in the material is at 400 m/s, at least for a gas. That might give you a hint.
Is that less or more the energy of your average Falcon Punch?
What if I wanted to cook the chicke through friction, by say inserting an object 3 fingers or so thick in and out of its cavity as fast as athletically possible? … so um… how long should I keep fucking my chicken?
alternatively, how long do I have to keep choking my chicken to cook it?
Math says it’ll take more than 2 minutes, so unfortunately it’s out of reach for you
No one’s going to point out the absurd starting assumption KE=mcT??
Why is that absurd?
You need a perfect transfer of the kinetic energy to the chicken for that to hold, not a slap
And no heat losses from slapping the chicken either
And they’re not accounting for any amount of cooling between slaps. What’s the ambient temp? What’s the rate of slap?
i love fully inelastic chicken
Yeah that’s the part that erks me the most. Ain’t no way that chicken is staying together.
As your friendly neighborhood person with knowledge about food and cooking, 2 pounds is an absurd weight for an uncooked rotisserie chicken, that is a very small and cooked weight, 4-6 pounds is going to be typical. Also, more importantly, you cannot cook something faster by increasing the temperature past a pretty quick point, meat is an excellent insulator. No slap can cook the inside of a frozen chicken unless the entire chicken disintegrates.
Tbf though, a slap at 3700 mph would absolutely disintegrate the chicken.
Also, if you cooked it to 400 degrees it would be disgusting. You just need to cook it to 165. This guy might know about physics but he has never cooked anything before.
Speak for yourself, I love a good carbonized chicken
I’ve read that bone-in chicken should actually get to 190°F as this is when the collagen renders, but Idk it was on the Internet so…
This is basically the foundation of barbecue. Off you have a cut of meat that’s tough and high in connective tissue, if you cook it at a low temperature for a long time, once it gets around 190 the collagens start to break down and the meat gets tender. Things like chuck roasts, brisket, pork shoulder.
This has nothing to do with chicken though. A chicken breast, bone in or not, will be disgustingly dry at 190 degrees.
You can cook chicken legs to a higher temp like 180-185°F, but if you do that with white meat it will be dry af.
That’s right, it was when I was looking up the best way to cook a chicken quarter, or rather 60 of them.
And your hand
Shredded chicken it is
