I assumed the question was how to achieve the proper preconditions for cooking a chicken while avoiding any animal cruelty charges.
Clearly, we could simply knock its head off with a bat, since today I learned you can physically cook chickens with bats and professional batters, via a method well suited to humanity's eminent migration to outer space.
But I expect with some years of strength training and finesse, a very hard flick to the back of the chicken's lower noggin could dislodge the first cervical vertebrate from the skull, severing the spinal cord's integration with the brain stem.
Whether actually dead, or merely in a persistent vegetative state, the chicken may now be cooked.
However, if the chicken is merely headless [0], but in good health, one should not cook it.
> The charges were filed in April [2023] after police received reports that Prince Ssenteza-Woodson cooked a baby chicken in an air fryer while streaming it live on social media.
Chicken sized 74C object radiates at 2kW? Probably cools rather fast, but still feels like high number...
Energy in general really feels weird, when you look at the numbers. Like potential energy or kinetic on relatively low speeds... And then compared to chemical energy...
Edit: Also how do you get it there? Wouldn't you need to hit it with higher frequency to start with to get to temp?
Your intuition is right in this case. A 2kW oven is more than enough to heat small chicken up to temperature. The author lazily took the 165F temperature and put it into a blackbody calculator without converting the units. Anything but the metric system...
Assuming the chicken has a surface area A=1m^2 (corresponding to a perfectly spherical chicken of radius=25cm/diameter=50cm, a little bigger than usual) and is a perfect blackbody (just going to handwave this one).
with the incorrect temperature:
A blackbody with T=165°C (438 K) and A=1m^2 radiates P=2090 W.
with the correct temperature:
A blackbody with T=74°C (347 K) and A=1m^2 radiates P=824 W.
Also neglected is the incoming radiation from the ambient environment. Without this, the "power loss" is closer to measuring the chicken in deep interstellar space.
from a room temperature environment:
T=20°C (293 K) and A=1m^2 radiates P=419 W onto the chicken.
The net power loss of the cooling chicken on the kitchen counter is therefore something like 824-419 = 405W, rapidly decreasing as the temperature drops towards room temperature. e.g. at 50°C it's around 200W.
The cooking-by-force does seem unintuitive, but kitchen gadgets like cooking blenders for soups do exactly this by pushing blades through high-viscosity mixtures in order to achieve the desired effect.
Spiritual successor of this is how many slap's it take's to cook a chicken. There was a viral video on this a few year's ago rather funny https://www.youtube.com/watch?v=LHFhnnTWMgI
I thought the FDA guideline was once the internal temperature reaches 160 or 165 or something it didn't need to sustain that temperature? it was only the lower temperatures that required some duration to achieve the same log reduction as reaching 160/165?
That gets you your log7 reduction of salmonella, so it is safe to eat, but I don't know if it would be "cooked" (changing to an acceptable texture) if you could instantaneously bring it to 165 F.
I have no idea what that cooking process is like. In a water bath, I run chicken breast at 62C instead of 60C because the texture is better for dicing and putting in kid's lunches or wraps. I might try 60C if I was searing and serving whole. I haven't done dark meat this way, but I suspect it'd need a higher temperature or time to break down connective tissue. And I know that for lower temperatures (58C? - I haven't made that in years), you need to hold short ribs for a couple of days.
I can say I've cooked chicken sous vide incorrectly before that had cooked long and hot enough to be safe, but the texture and feel of the meat could only be described as a meat gusher, if you've ever had those candies. Every bite exploded with liquid and the meat itself was squishy, it was very disgusting
I don’t think I agree with the assertion that instantly bringing the chicken up to temp wouldn’t result in it being cooked. Especially since the classic solution got the chicken up to 400F. I don’t care how fast it cools off, if we assume magic uniform heat distribution from the slap, starting at 400 F, all the proteins are gonna be denatured and the diseases killed.
I was going to post the same thing, so I'll upvote your post instead. I think there's a misunderstanding here that for meat to be done, it needs to stay above temperature X for Y minutes. In reality, the chemical reactions occur in milliseconds once you reach the required temperature.
The post doesn't really answer it either - it changes the premise to N people hitting it repeatedly, and it doesn't even say how many minutes it would take. With the stuff about vacuum chambers and pressure suits it's just muddled nonsense...
I still need to know how fast I need to ride my bike to not freeze my hands, when biking during the winter without mittens. There has to be some sweet spot where my hands a warm, but not burning.
Close to mach Jesus I think. At which time you might have other more pressing problems than cold hands. Remember to maintain the brakes on your bicycle.
Its an unusual solution but you can train cold acclimation to your hands. Ice climbers do it to prevent their hands from freezing up during a climb. It essentially boils down to sticking your hands in ice cold water for long enough periods of time, like 30-45 minutes once or twice each day is what I remember reading for a week or two before a climb/cold weather. And after you do it enough times your body learns to increase blood flow to your hands along with increasing your base rate of metabolism as a response to cold hands, versus the default unacclimated response of slowing blood flow to your hands to preserve core temperature. And the effect will get stronger the more often and longer you do it.
The effect will diminish over time if you don't use it, but not completely until over a year or more of not using it, and you can do it before cold weather hits. It probably happens somewhat to you already if you are experiencing it enough, however you might not really get the effects naturally until we are already nearing spring, or if you only ever experience it for 15 minutes at a time and then go roast your hands on a heater, versus training it in the fall so when deep winter hits you are already very well acclimated to it.
Its the same effect that lets people wear shorts or kilts or whatever in the winter and snow. They aren't unusual or weird or got warm blood, they just exposed their legs often enough to cold for the body to learn and adapt until it no longer bothered them. It can even go pretty extreme to people being barefoot in the snow for hours at a time, when someone unused to it would have frost bite in 20 minutes.
> quick back-of-the-envelope calculation suggests that if your body were doing that much work, your core temperature would reach fatal levels in a matter of seconds.
Disappointed they didn’t factor in other inputs to the propulsion (e.g. battery assist, etc).
Readit News
Clearly, we could simply knock its head off with a bat, since today I learned you can physically cook chickens with bats and professional batters, via a method well suited to humanity's eminent migration to outer space.
But I expect with some years of strength training and finesse, a very hard flick to the back of the chicken's lower noggin could dislodge the first cervical vertebrate from the skull, severing the spinal cord's integration with the brain stem.
Whether actually dead, or merely in a persistent vegetative state, the chicken may now be cooked.
However, if the chicken is merely headless [0], but in good health, one should not cook it.
[0] https://en.wikipedia.org/wiki/Mike_the_Headless_Chicken
https://www.wdrb.com/news/crime-reports/uofl-student-sentenc...
Energy in general really feels weird, when you look at the numbers. Like potential energy or kinetic on relatively low speeds... And then compared to chemical energy...
Edit: Also how do you get it there? Wouldn't you need to hit it with higher frequency to start with to get to temp?
Assuming the chicken has a surface area A=1m^2 (corresponding to a perfectly spherical chicken of radius=25cm/diameter=50cm, a little bigger than usual) and is a perfect blackbody (just going to handwave this one).
with the incorrect temperature: A blackbody with T=165°C (438 K) and A=1m^2 radiates P=2090 W.
with the correct temperature: A blackbody with T=74°C (347 K) and A=1m^2 radiates P=824 W.
Also neglected is the incoming radiation from the ambient environment. Without this, the "power loss" is closer to measuring the chicken in deep interstellar space. from a room temperature environment: T=20°C (293 K) and A=1m^2 radiates P=419 W onto the chicken.
The net power loss of the cooling chicken on the kitchen counter is therefore something like 824-419 = 405W, rapidly decreasing as the temperature drops towards room temperature. e.g. at 50°C it's around 200W.
Where did they even get 165F from in the first place? The “classic solution” article uses 400F, a much more appropriate oven temperature.
Dead Comment
That gets you your log7 reduction of salmonella, so it is safe to eat, but I don't know if it would be "cooked" (changing to an acceptable texture) if you could instantaneously bring it to 165 F.
I have no idea what that cooking process is like. In a water bath, I run chicken breast at 62C instead of 60C because the texture is better for dicing and putting in kid's lunches or wraps. I might try 60C if I was searing and serving whole. I haven't done dark meat this way, but I suspect it'd need a higher temperature or time to break down connective tissue. And I know that for lower temperatures (58C? - I haven't made that in years), you need to hold short ribs for a couple of days.
This reminds me of the old blacksmithing trick: https://www.youtube.com/watch?v=4I68Cik7ywg
The effect will diminish over time if you don't use it, but not completely until over a year or more of not using it, and you can do it before cold weather hits. It probably happens somewhat to you already if you are experiencing it enough, however you might not really get the effects naturally until we are already nearing spring, or if you only ever experience it for 15 minutes at a time and then go roast your hands on a heater, versus training it in the fall so when deep winter hits you are already very well acclimated to it.
Its the same effect that lets people wear shorts or kilts or whatever in the winter and snow. They aren't unusual or weird or got warm blood, they just exposed their legs often enough to cold for the body to learn and adapt until it no longer bothered them. It can even go pretty extreme to people being barefoot in the snow for hours at a time, when someone unused to it would have frost bite in 20 minutes.
https://what-if.xkcd.com/23/
Disappointed they didn’t factor in other inputs to the propulsion (e.g. battery assist, etc).