Try using it on meat. Turns it into pink slurry.

You're using too much! Its commonly used to improve meat texture, especially in Chinese cuisine. It's called "velveting".

you're thinking of corn starch

	▲	Hikikomori 4 hours ago \| parent [-]
		Both are used, for different reasons, but it's a pretty loose term. Can also use enzymes or other alkaline things. With or without a marinade. Pass through oil or water, or just stir fry with a little extra oil.