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- Joined Feb 1, 2011
My friend has a consistent problem with cooking scallops on an induction cooktop.
They release water and steam instead of sear.
Adjusting the heat from medium high to high results in toughening the scallops and they begin to stick.
What would cause this problem - the skillet, the cooktop the scallops or all of these?
They release water and steam instead of sear.
Adjusting the heat from medium high to high results in toughening the scallops and they begin to stick.
What would cause this problem - the skillet, the cooktop the scallops or all of these?