Comments on: Moo Goo Gai Pan https://norecipes.com/moo-goo-gai-pan/ Sun, 17 Sep 2023 14:05:20 +0000 hourly 1 https://wordpress.org/?v=6.3.2 By: Marc Matsumoto https://norecipes.com/moo-goo-gai-pan/#comment-30659 Thu, 24 Mar 2022 12:54:49 +0000 https://norecipes.com/?p=111355#comment-30659 In reply to Michelle.

Thanks Michelle I'm so glad to hear you enjoyed this enough to make it twice already. For me, I prefer potato starch to corn starch in almost every application (including as a coating for fried foods). The only exception is for things that need to gel at a lower temperature (like egg custards and puddings) as potato starch needs to be heated to a higher temperature to gel.

]]> By: Michelle https://norecipes.com/moo-goo-gai-pan/#comment-30651 Thu, 24 Mar 2022 05:16:08 +0000 https://norecipes.com/?p=111355#comment-30651 Hi Marc,
As always, thank you for your recipes and more importantly, all the techniques you teach. First time ever using potato starch and I'm sold that this is the starch to use for stir fry! Such a difference! Made this twice so far and enjoyed it thoroughly. Thanks!

]]> By: Marc Matsumoto https://norecipes.com/moo-goo-gai-pan/#comment-30564 Tue, 15 Mar 2022 01:09:10 +0000 https://norecipes.com/?p=111355#comment-30564 In reply to Hideko Pirie.

Hi Hideko, I'm glad to hear you've found it helpful. I think of it as a summary of the main points in the headnotes.

]]> By: Hideko Pirie https://norecipes.com/moo-goo-gai-pan/#comment-30563 Tue, 15 Mar 2022 00:03:40 +0000 https://norecipes.com/?p=111355#comment-30563

Love your “why this recipe works?” column. It helps me to deeply understand on each dish.

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