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..
Both flour and cornstarch are starches, and both are used similarly as thickening agents in many types of sauces in numerous cuisines. Cornstarch, as it name implies, is a starch made from corn. The starch is a fine, white powder flour that came from the white heart of the corn which is also known as endosperm.The other name for cornstarch is corn flour. On the other hand, flour is made from wheat and is the traditional thickening agent.Cornstarch is a pure starch compared to flour.nother notable difference between the cornstarch mixture and the flour mixture is the temperature of the water. Cornstarch is mixed with cold water because the starch will get lumpy if hot water is added.
Generally speaking, yes. For the purposes of what you probably need it for (which I assume is a recipe using cornstarch as a thickener) the answer would be yes. If you want to get really technical, cornflour is an ambiguous term that can refer to cornstarch or cornmeal. In Australia, cornflour is generally made from wheat, rather than maize. So it will ususally say wheaten cornflour on the pack, and in fact is in no way related to corn. Cornstarch (US term) is a similar product, but is actually derived from corn.