We returned from a trip to Flat Head Lake and Glacier National Park in Montana last week but I’m having a difficult time getting through the photos to post. So, let’s talk about typical summer grilled burgers but this time with an impressive Fake Shack Sauce from Serious Eats. It’s based on the sauce used on Shake Shack burgers. I’ve only eaten at Shake Shack once over two years ago so I can’t judge the accuracy. But I have tried out various “special sauces” on my grilled burgers and this is my favorite so far – the only one that bears making again.
When I start talking about tofu – which I have done a lot this past year – my friends give me a sideways glance and as they start to walk away:
“Tofu!? I HATE tofu!”
“What is wrong with tofu?” I ask.
“The flavor and the texture!”
Oh, is that all! Flavor and texture I can fix that.
This is the third time I’ve made this bean curd and mushrooms in oyster sauce; my earlier cooks (once in February 2016 and once in June 2020) were good. Since then I’ve learned more about cooking tofu and how to better stir fry. So when the kids came over for Sunday dinner I used a slightly different method than I did before. Let’s get into it. The first step is to dry the tofu, then cut it into ½-inch cubes – more or less, this isn’t science.
Last summer, I made teriyaki steak from Simply Recipes. It wasn’t great. Carla asked if I couldn’t just buy a bottle of teriyaki marinade this time. What? Is that even possible? So we set up a showdown. We divided a long skirt steak and marinated one half in a bottled sauce, and the other in an updated marinade from my last attempt.
I’ve been experimenting with methods of cooking a crispy tofu. The oven works okay, but this battered and deep-fried tofu has a tempura-like texture that takes it to another level. Crisp on the outside and soft on the inside.