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.
0 C wouldn’t quite be frozen solid for chicken since it’s not pure water. According to a quick search, chicken (unbrined) freezes at -3 C. So technically it is defrosted, but it should start out closer to 10 C for good results.
What I learned from this is never let a physics major cook you dinner, unless you want charcoal for chicken (200C !?!)
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 slapsAlthough, 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.
Wish I had know this tip earlier. Got to five thousand something, lost count and had to start over.
I was gonna say to start laying off when it gets to 165F, I don’t think residual heat will help in this case 😁
And they didn’t defrost it first 🫠
0 C wouldn’t quite be frozen solid for chicken since it’s not pure water. According to a quick search, chicken (unbrined) freezes at -3 C. So technically it is defrosted, but it should start out closer to 10 C for good results.