Why are living beings not being cooked alive constantly at the temperatures we are?
from SnokenKeekaGuard@lemmy.dbzer0.com to nostupidquestions@lemmy.world on 24 Jun 22:02
https://lemmy.dbzer0.com/post/47522537
from SnokenKeekaGuard@lemmy.dbzer0.com to nostupidquestions@lemmy.world on 24 Jun 22:02
https://lemmy.dbzer0.com/post/47522537
I cook cut off a part of myself and sous vide it at my body temp and it would cook and be edible. But just existing isn’t cooking me. Why???
#nostupidquestions
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While you’re alive, your body repairs itself. If you cut off a part of your body, it loses that ability. We are such a low temp, our ability to heal just outpaces the time it takes to cook. 😌
Evaporative cooling.
When it gets hot and humid enough for that to stop working well (which we’re ratcheting toward in more places), animals and people will die.
There’s a reason Death Valley is named that.
Death Valley deaths are caused by heat and the lack of water.
There was one place on earth last year (somewhere in the middle east, iirc) where evaporative cooling was no longer possible and people would have died because the air would have condensed insides their lungs. I don’t think anyone lives there, but there’s will be more and more areas where this will happen thanks to climate change.
Can you really? Your internal body temp? Around 37C or under 100F? I can’t find any sous vide recipes that low. I can’t find anything under 50C, which would kill you if it was your internal body temperature.
Because it would be cooking you.
Are you confusing fahrenheit and Celsius? Body temp can’t cook food
No you can’t sous vide at body temperature. red meat needs 60 °C (130 to 140 °F).
Body temperature is only about 37°.
Try to warm some water to 60° C and put your finger in it, and see how long you can hold it there.
Or maybe don’t because you will get burned.
en.wikipedia.org/wiki/Sous_vide
If your question is how we can tolerate higher temperatures than our body temperature, even up to 60° C, the answer is body cooling. As mentioned by others, cooling by evaporating sweat (water) from the surface of our skin.
en.wikipedia.org/wiki/Heat_index
If you look at the table, you can only tolerate up to for instance 43° C at 40% humidity. At that point there is extreme danger.
The more dry the air is, the higher temperature can be tolerated, because the sweat evaporates faster so you cool faster.
So at 90% humidity cooling is very slow, so you can only tolerate up to 33° C. Which is about 4° C below body temperature. But the heat you generate internally makes you heat up to above tolerable body temperature, and if prolonged you will die.
Sous vide doesn’t happen at 98 f, 37c.
You don’t start killing off bacteria until 130f, 54c, which is the ‘real’ point of cooking. (oh there’s also texture reasons, making it more palatable. but generally we cook foods so it’s safe to eat.)
Generally, the only things you’d prepare at lower than 130f, are things that don’t have a problem with bacteria- whole plants and vegetables. Which is why cut up fruits and veggies are meant to be refrigerated- this stalls off the bacterial growth that the plant can’t stop because it’s barrier to do that has been removed.
but no. Chopping off a bicep or something won’t cook at your core body temperature- and in point of fact, your surface temp is actually much lower.
This is what summer does to a fella
Even if you could actually cook at such temps, you are living tissue, damaged cells are constantly replaced by new ones. If that ever stops, it means you’re dead.