Curious Cook: Borax’s bounce factor

Bouncy food balls and crunchy crystal prawns could have a common secret.

It all started with tough pork. One evening, I bought a couple of packs of diced pork from a supermarket on the way home from work – normally, I like to cook something for dinner. Regrettably, the meat was really awful – sinewy, tasteless and not unlike boiled tough cardboard in texture. I simply had to throw most of it away.