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Okay I have a question. You know how you can use cornstarch or flour to thicken a soup or sauce?

What happens if you do that with just... water?

@sixohsix gloop basically?

Cornstarch in particular can form a nifty gloopy semi-solid in the right amount of water. (Not sure that is the technical term).

I think wheat flour wants some fat in order to thicken things, which is why you make a roux first, while cornstarch will thicken liquids just with heat. But I'm not 100% certain.

@sixohsix water and flour and cornstarch are all cheap though so if you're super curious I can find out

@artsyhonker @sixohsix
Cornflour + Water forms a Non-Newtonion Fluid called Oobleck - You can find vids of running across swimming pools of the stuff, or standing and sinking in same.

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