Hand Cooked...

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Have a packet of pork bites and it says they are hand cooked. Surely that would be dangerous as I would have thought one uses things like a spatchela or spoons or forks etc to pick them up etc? Their fingefs may be immune from pain? Who knows!

Perhaps they're substituting the word "hand" for "trotter"

No idea!

Do the "pork bites" look like cooked hands?!

TBH, that's really weird, I can't recall ever having eaten anything labeled to be hand cooked. I have had a bunch of stuff over the years that was hand made, but never hand cooked.


I've encountered people with sausage fingers.

Maybe it's hand cooked in a pan instead of in an oven or a frier.

No idea! They tasted nice though!

weve all heard of "hand made" as opposed to ...stamped out on a factory assembly line.

Never seen anything labeled "hand cooked".

I feel like I've been hand cooked sometimes

Yep, that being said, I think it's probably going to be more common as more of the work is done ahead of time by robots.

Instead of using a fryer they just have people hold them in their hands until they've reached the desired temp.

Seeing how things are right now in the US, it wouldn't surprise me if Florida makes that the required way of frying things.

Kettle chips say they're hand cooked..

A bit like a restaurant that advertises "home made in our kitchen". Unless your chef actually lives at the restaurant, you are contradicting yourself.

But in the spirit of "playing the game":

Scientifically, the temperature of a gas increases as it is compressed. A railroad "hand truck" is powered by hand, so it is at least feasible that a "hand cooker" is also powered by hand. Perhaps a type of oil is heated by compression and used for cooking.

To calculate the rise in temperature during adiabatic compression, you can use the adiabatic process equations for an ideal gas. The relevant equations are:

1. Adiabatic Relationship Between Pressure and Volume:

P1 * V1^gamma = P2 * V2^gamma

where:
- P1 and V1 are the initial pressure and volume,
- P2 and V2 are the final pressure and volume,
- gamma is the adiabatic index or heat capacity ratio, gamma = Cp / Cv, where Cp is the heat capacity at constant pressure and Cv is the heat capacity at constant volume.

2. Adiabatic Temperature Change:

T2 = T1 * (P2 / P1) ^ ((gamma - 1) / gamma)

where:
- T1 is the initial temperature,
- T2 is the final temperature,
- P1 and P2 are the initial and final pressures.

Example Calculation

Assume:
- Initial pressure P1 = 100 kPa,
- Final pressure P2 = 400 kPa,
- Initial temperature T1 = 293 K (20 degrees C),
- For air, gamma is approximately 1.4.

Using the second equation:

T2 = 293 * (400 / 100) ^ ((1.4 - 1) / 1.4)

T2 = 293 * (4) ^ (0.4 / 1.4)

T2 = 293 * 1.923 aprox. equals 565 K

So, the final temperature T2 would be aprox. equals 565 K, which is much higher than the initial temperature due to the increase in pressure.

In practical applications, calculations would also consider efficiency factors and real gas behaviors, but the basic principles remain similar.