Why do constarch and water react to form such a peculiar paste? Why does this paste have such weird properties

Answer 1

I guess it has something to do with the size of the cornstarch starch chains. I bet Alton Brown from Good Eats could tell you. Check the Food Network website.

I don't know, but I think it's very cool the way the paste acts. Maybe it's because cooking is sometimes boring and cooks need something to liven up their lives. Throw us a bone! Ummm, was that a pun? Good question--hope you find out!