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.
Like cornstarch, white potato starch and sweet potato starch serve as thickening agents. However, they are typically used in different applications. Starch is one of three basic types of carbohydrates found in food. Other carbohydrates include sugars and dietary fiber. White potato starch is derived from white potatoes. It is a gluten-free thickening agent used for gravies, soups and baked goods. It is not grain-based and is allowed for Passover. Sweet potato starch, derived from sweet potatoes, is most common in Asian cuisines.