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
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