From Season 11
Juicy, crisp-crusted perfection means overcoming two obstacles: chemically treated scallops and weak stovetops.
Tough crusts and overcooked interiors plague most pan-roasted fish fillets. To produce beautiful slabs of moist fish, we started by searing just one side.
For years we've paid top dollar for a nonstick skillet, only to throw it out when food starts sticking. Could a cheaper pan work just as well?
Many meat and vegetable recipes include a step where the ingredients are either caramelized or browned. Are caramelizing and browning the same thing?