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.
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?
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.
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.
Used to joke in the kitchen that I worked in that if we were pressed for time, instead of baking something for an hour at 300°, we can just bake it for 6 minutes at 3,000°. It's such a fun concept and always makes me giggle
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.
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
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[ 4.7 ms ] story [ 57.2 ms ] thread"We call them heaters in that one case."
I’m pretty sure NASA used a version of this to test the resiliency of the space shuttle tiles. Not fast enough to cook tho.
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?
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://m.youtube.com/watch?v=LHFhnnTWMgI
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