Well, first, I must have typed the recipe wrong. Pg. 100 for those of you who have the same book- it's not 1 & 3/4 c. CORNSTARCH and 3/4 c. flour, it's 1 & 3/4 c. FLOUR and 3/4 c. cornstarch. Do you know what happens when you put 1 3/4 c. cornstarch with a little bit of liquid- haha, not good. Yes I now can demonstrate suspension, but that doesn't really taste good.
Just in case you were wondering in child terms:
A mixture of cornstarch and water make what is known as a suspension. When you squeeze a Cornstarch Suspension it really feels like a solid because its molecules line up. But it looks like a liquid and acts like a liquid when no one is pressing on it because the molecules relax. This is another state of matter, called a suspension (It can act like a liquid, or, when pressed like a solid.).
I tried again and the batter turned out- well, turned out with lots more liquid then the recipe called for. I'm not quite sure what happened to the recipe to be honest.
Next, turns out, I don't love grease covered food that much. Now sugar, of course, but grease- not so much. I think it was good if you liked fried food...
So, success? Not so much, but fun, yes :)
PLUS, I called Aunt Trudy to get help and that's always fun.
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