This YouTuber invented an actual meat-slapper. But this one can cook chicken

In an extraordinary feat, YouTube experimenter and inventor Louis Weisz showed his 2-month process of trying to cook a whole chicken with just slaps. He designed and built a meat-slapper to help beat the chicken until its internal temperature reached 55 degrees Celcius for over 90 minutes.

His first test involved him making his own “slapping rig”—which was basically a paddle attached to a motor-powered robot arm. However, his original rig didn’t “pound the meat” as well as we hoped.

The first attempt managed to heat the chicken to 16 degrees Celsius, which isn’t enough to cook a chicken. It’s normally recommended to cook chicken to at least about 73 degrees Celcius, or a little lower if the heat is sustained for at least 75 minutes.

Weisz explained that his whole set-up needed a “faster slap rate”, “better impact control”, and “minimal heat loss”. So he spent two months trying to craft a better way to hone his craft.

In Weisz’s second attempt, he made a new robot arm out of aluminium and an oak core for a more powerful and rigid set-up. He also used adjustable spring steel strips to customise “slap depth” for increased impact control.

He also added that he put the uncooked chicken into an ultra-thin aerogel insulation pack so that the heat is trapped with the chicken as it’s getting slapped. After several attempts, the machine managed to partially cook the chicken at 44 degrees Celcius, but it either overheated or broke into pieces in the process.

Weisz then switched it up by trying to cook steak instead of chicken. The steak managed to heat up to 60 degrees Celcius with 34,000 slaps—-resulting in a medium rare steak. However, he said that “it basically tastes like you’ve been chewing it more a minute already”.

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After some fine-tuning to his machine which he dubbed the Meatbeater 9001, Weisz successfully cooked a whole chicken with 6 hours and 135,000 slaps—heating the chicken at a steady 55 degrees Celsius or higher for a little over 90 minutes.

But even though the still-raw-looking chicken reached a “safe to eat” temperature, all that meat-slapping broke through the chicken’s insulated container—mixing fiberglass and aerogel into the meat.

“Over the course of the six to eight hours of the process, the Meatbeater 9001 consumed around 7,500 Watt hours of energy. That’s two to three times as much as your oven would making a perfectly roasted chicken (a typical oven uses 2,000 to 3,000 Watt hours of energy per hour),” said Weisz.

You can watch his process here:


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Dzamira Dzafri