this post was submitted on 11 Sep 2024
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Science Memes

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[–] [email protected] 3 points 5 days ago

You can experience this if you hit a coin with a hammer a few times.

[–] [email protected] 3 points 6 days ago

So the flash could cook a chicken by slapping it

[–] [email protected] 14 points 6 days ago (2 children)

One thing to note, actually cooking something requires an application of heat over time. Instantaneous heat transfer will not cook, it will usually just burn.

Some people say you can use a nuke to cook a pizza if you put it in the right spot, but the same problem would apply.

Related, some guy did actually slap a chicken into being cooked. It was predictably disgusting:

https://www.youtube.com/watch?v=LHFhnnTWMgI

[–] [email protected] 3 points 6 days ago

It is about 1:06 when I first heard him call it a meat beater.

He needed a faster meat better. Bruva, we are right here!

[–] [email protected] 2 points 6 days ago

Came here to post that video It's such a great watch

[–] [email protected] 2 points 6 days ago

There are so many weird assumptions here. There is more than a hand moving when a slap is performed.

A skilled slapper could put more of their body weight behind the slap. I'd assume at least 40 kg or even more as the average slap.

[–] [email protected] 1 points 6 days ago

Not chicken, but someone tried hitting steak with drum pedals: https://m.youtube.com/watch?v=QFTCqnYk5Sw

[–] [email protected] 2 points 6 days ago

Average rotisserie chicken is 2 lb? Costco's is 3lb. That would require many more slaps.

[–] [email protected] 8 points 1 week ago (1 children)

Fun fact, 165F is often parroted for cooking chicken, but I urge everyone to go lower. 155-160F results in much juicier chicken. 165F corresponds to instantaneously killing all bacteria. 155F is about 60s, and 160F is 15s.

[–] [email protected] 1 points 5 days ago (1 children)

And for even juicier chicken, directly inject cranberry juice using a needle and syringe. You can use other juices, but IMO, cranberry goes best with chicken.

For outrageously juicy chicken, sous vide to 155-160F directly in cranberry juice (no vacuum bag). This may bring the chicken beyond many people's juicy limits, so I suggest trying the other two recipes first to gauge your personally acceptable limit of juiciness.

[–] [email protected] 1 points 5 days ago

This is the winner

[–] [email protected] 8 points 1 week ago (1 children)

When Martha from accounting last asked me what my plans were for that night, I told her I was going to slap my chicken.

She won't look me in the eye any more.

[–] [email protected] 2 points 6 days ago

Yeah, I also don't talk with people who engage in animal cruelty

[–] [email protected] 1 points 1 week ago
[–] [email protected] 26 points 1 week ago (1 children)

There was a viral YouTube video of doing exactly this a few years back.

https://youtu.be/LHFhnnTWMgI

[–] [email protected] 5 points 1 week ago

Damn, this thing slaps

[–] [email protected] 6 points 1 week ago (1 children)

If you could have a superpower, what would it be?

Me: I'd like to be able to slap fast. Like really fast.

[–] [email protected] 3 points 1 week ago

I once watched a youtube video where someone built a rig to explore this very question

[–] [email protected] 8 points 1 week ago* (last edited 1 week ago) (1 children)

Didn't someone build a machine to do this

Wait a minute 400°F? What dafuck?

[–] [email protected] 9 points 1 week ago (1 children)

He confused internal temp with oven temp lol (I still probably wouldn't cook a chicken at 400° though.)

[–] [email protected] 3 points 1 week ago

I cook it at 450, 10 min each side. Works pretty well & you can get some browning with no oil.

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