You’ve heard of oobleck, yeah? It’s a non-Newtonian fluid made of corn starch and water that doesn’t act like a normal fluid. Like, for instance, you can run on top of it:
Cooking Issues ran across a video of a cook preparing noodles made from a non-Newtonian batter. Watch as the batter solidifies when he slaps more batter into the sieve and then drains out of the bottom.