You need the chicken to be 165F or 74C to be food safe. It takes a long time to cook at 100-200C because the heat is being transferred much slower. If we’re using this instant slap-based cooking method, it only needs to get to the food safe temperature.
Using the OP’s calculations and a cooked temperature of 74C:
It would take 8315 average slaps
or
A slap at around 813m/s or 1819mph.
*Edit for a correction to the second calculation (it still might be wrong), also, I rounded the numbers to whole integers.
Well otherwise it has to stay at some 100 degrees for quite a long time to consider it cooked
You need the chicken to be 165F or 74C to be food safe. It takes a long time to cook at 100-200C because the heat is being transferred much slower. If we’re using this instant slap-based cooking method, it only needs to get to the food safe temperature.
Using the OP’s calculations and a cooked temperature of 74C:
It would take 8315 average slaps
or
A slap at around 813m/s or 1819mph.
*Edit for a correction to the second calculation (it still might be wrong), also, I rounded the numbers to whole integers.
whole integers, the best kind of integers
Look, I just finished my medical board exams recently. My brain is running on the power of about 2/3rds of a yukon gold potato here.