In the interests of both cupboard clearing and home science lessons, we’ve been making a mess with cooking ingredients. Very useful on the cupboard clearing front, possibly not so much on the science front. Why does cornflour go so strange when you add water?
We’ve mixed bicarbonate of soda with lime juice to create a fizzy, volcanic, mess. Which apparently tastes “quite nice”. But this is from the child who liked vomit flavoured jelly beans. Yes, really.
We’ve made gloop with cornflour and spread it all over ourselves and the kitchen floor. It really is odd stuff, but it kept a large number of children amused for at least 10 minutes, so it’s not to be sniffed at. As long as you remember to throw it in the bin and not pour it down the sink where it’ll block your u-bend, you’ll be fine.
The highlight of the cupboard emptying exercise has to be the flour explosion. We tried making pizza dough with some very old wholemeal flour, but it looked so unappealing we fed it to the pet worms. I do love a good explosion, which is what we did with the rest. We lit a candle and blew handfuls of flour across the top of the flame. As the flour hits the flame it makes a big wooshy, explosion, flamey thing, which I tried and failed miserably to film.
The cupboards are really almost empty now. Any suggestions for chestnut puree?