Given the background description of some cooking related query, summarize the question into a title

Input: Consider Input: Because of the contest, I read up about tofu. It's something I'm not familiar with at all, I've only eaten it twice. I came across the term 'silken tofu'. I only know this by name.I've found that silken tofu is in short tofu that's not well pressed. It's consistency is custard-like. My question is if this is correct. Are there any other differences, apart from the moisture content?Another question is how to handle this. You can't fry custard AFAIK (although I'm willing to try ;-) ). So do you always use it raw? Or do you bake it in the oven? Do you use it as a 'sauce' with fried veggies? Or should/can you drain/press it yourself? If you would drain/press it yourself, would you have the same result as store-bought regular tofu?

Output: What is silken tofu compared to regular tofu and how do you use it?


Input: Consider Input: What are my options for cooking an eye of round roast? What's the best way to cook this cut of meat to minimize the potential for it to dry out?

Output: How to cook eye of round roast?


Input: Consider Input: I followed all of the tips. Prime sirloin, taken out an hour before cooking. Salted thoroughly 30 minutes prior. Patted dry with paper towels. Thrown on a high (650) degree grill for two minutes per side, finished on low for 3 minutes per side (internal temp was still about 400). Rested 10 minutes.Results: Good sear, beautiful medium-rate insides. Plenty of juice. Enough salt. Problem: the exterior was almost like bark. It wasn't scorched or burnt, but just really really dry.What was the misstep?


Output: A steak story: dry crust