Why Thinner Chicken Cooks So Much Faster 🤔

[0:00]If you grab a mallet and start pounding a chicken breast, you break the fibers and thin the meat. And the thinner it is, the faster heat moves through it, cooking it in no time. But what if your guests are already at the door, and you need to cook the chicken extremely fast? Well, you would need to slide it between soft belts and send it through 15 pairs of rollers. Each one squeezing it a little thinner until you end up with a piece of chicken that's 4 ft wide. You would need a pan bigger than a coffee table, but only 18 milliseconds to fry it.