Slapping Chicken

Yeah 60c is done for chicken. That's where meat goes from pink to white. It takes 18 min to kill dangerous food bacteria at that temp.

And they didn't defrost it first 🫠

I was gonna say to start laying off when it gets to 165F, I don't think residual heat will help in this case 😁

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

 undefined

    
(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.