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.
What is cornstarch? Cornstarch is a fine, powdery starch that is made out of corn. The cornstarch is actually made from the endosperm of the corn, which makes up most of the kernels that we eat when enjoying popcorn or corn on the cob. Cornstarch, also sometimes called cornflour, is produced by grinding, washing and drying the endosperm of the corn until it reaches that fine, powdery state. Cornstarch is gluten free. Cornstarch has many culinary uses, but it is most often used as a thickener for sauces, gravies and fruit pie fillings. Cornstarch thickens very quickly and easily, and forms a clear sauce after cooking, rather than an opaque one.