Just in case you were wondering what "corn-starch" is - in many (most?) countries outside the US it's known as "cornflour". It's often used to thicken sauces, sometimes used in meringues and Pavlova's, and is also useful as a replacement for making a roux with ordinary flour as it is gluten-free. In the US the word "corn-flour" refers to finely ground cornmeal or maize, which is a different thing.

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