The chicken slaps. The steak slaps.
There’s a whole new meaning to that phrase, as science Youtuber Louis Weisz recently demonstrated.
According to Foodbeast, Weisz decided to try out the unimaginable and managed to cook a whole chicken and a cut of steak—entirely by continuously and rapidly slapping them.
There are no limits to the human imagination, as it seems.
The culinary masterstroke of Weisz’s took no little engineering feat as he sought to design and test from scratch an entire set of equipment used to, well, slap the meat.
He enveloped the chicken in ultrathin aerogel both to cushion the chicken from the force of the slapping and to trap the heat generated by the slapping, so that the chicken would cook.
For the slapping motion, he built a complex motor system that was overhauled three times following experiments to withstand the enormous heat of repeating the slap… 100,000 times.
If all that genius didn’t go to cooking a chicken in the most unnecessarily complicated way possible, we’d have flying cars by now. You can see the machine in action in the video below:
Anyway, he and his brilliant design successfully cooked the chicken. And in doing that, he even took the trouble to rigorously define “cooking” as killing all the bacteria in the chicken, in this case keeping it to a temperature of 55-58°C for about an hour.
The steak, meanwhile, achieved a perfect medium rare, at about 60°C. His taste test describes it as perfectly edible, even though he cautions the audience not to do it at home.
Just in case anyone was bored enough.
Culinary Innovations Galore
The idea came from a reddit thread some years back, when someone posted a fateful question reading “if kinetic energy is converted into thermal energy, how hard do I have to slap a chicken to cook it?”
Apparently, the answer is slapping a chicken at 3725.95 miles per hour, or five times the speed of sound. In case you ever want to try.
But there are cooking hacks that, in fact, work. And they don’t need a doctorate in Physics or superhuman arm strength.
Here are some of our favourites:
1. Salvaging your vegetable scraps
Whether it be onions, carrots, or celery, there are always tiny bits of perfectly good vegetables you have to cut away.
Instead of throwing them in the dustbin and letting them fester, reddit user Grendels-mum suggests keeping them in a Ziploc bag.
And once you have enough, throw them all together in a pot with some water, salt, and condiments—and now you have some savory stock to cook your rice with!
2. If your soup turns out too salty…
Don’t be salty that the recipe website has it perfectly in order and yours tastes like a salt mine.
Simply add a splash of vinegar, or even some lemon, and your soup will be good as new: the sour condiment will balance out the excess salt.
3. Using overripe bananas for good
Bananas. Those green fruits that you stare at everyday, until one day you wake up to find them full of black spots.
But rather than letting them go into the trash, they are still full of good use, as The Smart Local shows. The banana, even if slightly too mushy to be eaten raw, now becomes the perfect ingredient for banana bread. Its heightened sweetness and moisture also makes it an excellent choice for smoothies.
4. The rice cooker is your best friend
Ah, the humble rice cooker, always waiting inconspicuously and attentively in a corner of our kitchens.
But rather than confining them to the repetitive humdrum of fattening up rice grains day after day, it is time to see them for who they are, as amazingly versatile kitchen buddies. They are basically the only crockery you need.
As the collective wisdom of Youtube demonstrates, the rice cooker can be used to make everything from scrambled eggs, to penne pasta pasta, to even proper, eye-catching dishes like Mapo Tofu and Kimchi stew.
And besides, all you have to do for most of these is simply to add the ingredients, mix them together, and slap the start button.
You gotta admit, that’s a lot better than slapping a chicken 100,000 times.
Feature Image: YouTube (Louis Weisz)