My halloumi melted into a strange puddle
I’ve googled widely and will’t in finding a solution, so I’m hoping for this sub’s experience. I’ve cooked halloumi earlier than (effectively) on a stovetop grill pan. But after I tried to cook dinner it maximum not too long ago (meal package), it melted into a puddle. The outcome used to be flat, chewy, and difficult.
I used to be the usage of a nonstick pan (now not my grill pan), and according to the recipe I had added some olive oil. Could the oil had been the issue? Pan too sizzling? Not sizzling sufficient?
I haven’t been ready to seek out circumstances of this taking place to others, however indisputably there should be a reason why or mistake that makes this grilling cheese soften.