Many professors interested in undergraduate teaching avoid places like Harvard or Stanford because teaching is all but ignored in hiring and promotion. The Carnegie Foundation's Ernest Boyer was only half-joking when he said, Winning the campus teaching award is the kiss of death when it comes time for tenure..
Cornstarch, arrowroot, and tapioca are the most popular starch thickeners. Cornstarch is the best choice for thickening dairy-based sauces. Potato starch is slightly grainy to the touch and off white in color as apposed to the velvety white of cornstarch.orn and potato starch are very similar products and can be easily substituted with each other, which is happenes often in the food processing industry, depending on price and availability. I find the feel of corn starch a bit softer then the feel of potato starch. Marinus H Â· 8 years ago.
Rating Newest Oldest. Best Answer: Ange-- corn starch is made from the starch that comes from the corn. Cornflour comes from the whole grain of the corn it is the same thing as corn meal only ground finer. Although it will thicken liquid when cooked in a liquid it has a course texture and has the flavor of corn.