this post was submitted on 04 Mar 2026
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I'd be interested at seeing what cooking chicken at 600C would do, but my oven goes less than halfway.
Then do 250c for 25 minutes
Or infinity at 0°C
Even better. If you set it to -20°C, it was already done 5 hours ago.
We had the same thought at same time :P
Math checks out. I'll let you know when it's done
I'd argue all of these should be relative to 0K to make sense. So if our baseline is 30 minutes at 200°C, make that 10 minutes at 1146°C and I'm in.
Please let us know indeed.
For most time savings, I recommend putting the chicken to freezer
You can test it on a Braai, hot coals are ~600C so you just need to have it above the flames for 10min.
The outside would be burnt and the inside raw. There might be a layer of well-cooked chicken between them, though just cutting through it to see that will contaminate the cooked bit from the raw bit. That's why the penicillin sauce is so important.
There's a way to cook a steak called black and blue. It was invented by steel foundry workers.
Basically you take a thiner steak and slap it on a red hot slab of steel for a few seconds each side.
You get a nice outer char mixed with an almost raw center.
Anyway, red hot steel is not something that most people have access to, but I have a few different types of forge, both solid fuel and gas.
The "self-clean" function might get that high. I think most ovens lock the door when you do that though.