😭 chicken dry as a bone. I think they were conflating the oven temp with the desired internal temp (165 F is the safe minumum for poultry for the curious, so 400 F would be well done to say the least)

Also why is it starting off frozen

Julia Child did some 400° cooking, for a science-oriented TV series called "The Ring of Truth": https://www.youtube.com/watch?v=WQ3mjb9BSaU&t=850s
Later in the episode, she got to cook a diamond to amorphous carbon. "I'll remember that recipe -- one carat diamond, two and a half hours, three thousand degrees": https://www.youtube.com/watch?v=WQ3mjb9BSaU&t=1458s

incredible engineering feat !

this will definitely fulfill someone's kink.

Damn that was impressive! Also, I'll have to let my little brother know that if he keeps beating his meat so much he might accidentally cook it.

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

(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.

Dude is cooking chickcoal

One must also consider the thermal conduction of the chicken. Slapping it, either once or multiple times, on a single area will impart energy to that area, raising the temperature there, but it will take time for that to disperse throughout the fowl. Thus will inevitably lead to the slapped area/areas being overcooked and the rest being dangerously undercooked. Losses to the environment must additionally be taken into account unless sufficient insulation is employed to mitigate this.

Damn, this thing slaps

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!

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.

I'm hungrier because I put so many calories into slapping.

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

Because we are men, and men feel no pain when we slap things.

This is why we slap each other on the back after losses in sports, and why pimpin ain't easy.