This recipe isn't quite as non-Newtonian as a pure cornstarch ooblick, but has an appropriately slimy feel.
Some, however, insist that the notion of an ooblick recipe is far too mechanical, and that it is best to add the water in small increments so that the various mixed states the cornstarch goes through as it becomes ooblick can be grokked in fullness by many hands. For optional ingredients of this experience, see the "[Ceremonial Chemicals]" section of Appendix B.
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