Following our first attempts at making noodles, we came across this video of a street vendor in China preparing sweet potato starch noodles while at the same time demonstrating some lesser understood laws governing non-Newtonian fluids. If you’ve ever mixed cornstarch with water into a slurry to thicken a sauce, a combination scientists call by the Seussian name Oobleck, you’re probably familiar with how the cornstarch can settle into a hard mass at the bottom of the bowl. Something similar to that is happening here. From Modernist Cuisine, which offers a fuller scientific explanation, and Cooking Issues, who figured out that these are the same noodles used in the Korean dish Japchae, and also known as glass noodles.
Love street food, very interesting.
He makes it look so easy!
Way to work oobleck into a post. Not an everyday thing! That guy looks like he’s having a grand old time.
We were quite tickled to learn about oobleck — more fun kitchen science!
That is so cool! And yes, he makes it look easy!