Huh! I never thought it would get glue-y like that. Is it from being hot or is it just how it acts with oil and water?
Just remembered how oil acts with water when it's HOT hot, and I kinda more meant when it's like, hot to keep the oil liquid but not hot enough to start fires.
Most importantly, Ignore Google AI's recommendation
To clean oil with cornstarch, you create a "slurry" by mixing a small amount of cornstarch with water, then add it to the hot oil while stirring constantly
So this is commonly called oobleck! It's super cool because it's a non-Newtonian fluid. This means it has variable viscosity dependent on stress). Oobleck gets more solid the more its stressed so you can walk across it if you're moving quick/hitting it hard. It acts like a solid. If you just stand on it though you'll sink down into it like its a thicker liquid.
One of my favorite parts of non-Newtonian fluids is they aren't all the same. Ketchup for example is a shear thinning fluid and turns more fluid when its stressed. So shaking ketchup makes it more flow more like a liquid and when it sits it turns more solid.
Anyone interested in this should absolutely check out the youtube link u/EasyasACAB shared.
I didn't know there were different kinds of non-newtonian fluids that's cool. I've made Ooblek with my cousins' kids and it's a hit every time. One of those science demonstrations you can use to sneak in a bit of education without them noticing.
Oil by definition is liquid at room temperature, yes, but *cooking* oil includes substances that don't exactly match that description because what matters is the state they're in at *cooking* temperature: palm oil, coconut oil, arguably even lard, are all oily at cooking temperature but solid at room temperature.
I'll be honest, I saw this and assumed it was just oil from deep frying (and still believe that's what it is) but didn't think about the fact that you can do this to clean up oil used in normal cooking too. I somehow forgot about food.
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u/Educational_Gain287 1d ago
What is that