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What鈥檚
happening
This
happens because of what custard is made of.
Custard
powder is really just cornflour, colour and flavouring (invented
by Mr Bird after he found his wife was allergic to eggs so she
could not eat egg custard).
Cornflour
is very finely ground flour. One of the strange results of the
fine grinding is that the particles made will link together
if you put a bit of pressure on them, but will immediately separate
when the pressure stops. As long as you keep squeezing, those
links form and the custard stays in a ball.
In
the same way, the pressure of the spoon handle causes a clean
cut to form in the custard, but as soon as it passes, the custard
becomes liquid again.
If
you enjoyed this, check out the
burp in a pot experiment.
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