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.
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.