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Today I got some Fillet Steak on a whim (pic related but not my exact steak) it's worth £12.47 ($20) so I'd rather not fuck it up, I've looked up how to cook fillet steak on google and apparently using an extremely hot dry frying pan and oiling the meat itself is a good way to do it. Firstly, assuming I use this method, I only have access to Rapeseed and Walnut oil, which one should I use? Secondly, I like my steak rare, the instructions I read were for medium so I need to know the timings for rare. And thirdly, I also have a grill (I believe the English understanding of the word grill is a little different from the American, what I have is a chamber with elements mounted on the roof and a pan with a suspended wire-rack) is that viable? If so, method and timings for rare please.
ciabatta bread help
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I followed this recipe
3¼ cups all-purpose flour
1½ teaspoons active dry yeast
1 teaspoon kosher salt
¾ teaspoon granulated sugar
1¾ cup + 2 tablespoons warm (115 degrees F) water
2 teaspoons olive oil, plus more for the bowl
Whisk together the flour, yeast, salt, and sugar. Pour in the warm water, and beat for 5 solid minutes, either with a mixer or a wooden spoon. If you have a dough hook, use it and knead the mixture for an additional five minutes, until the dough is well combined, otherwise just keep beating with the wooden spoon.
When the dough is well combined, flour your hands, stick ‘em in a bowl, and pull parts of the dough up and slap it back down into the bowl. Do this for another 5 minutes. This will push air bubbles into the dough and create nice holes when it bakes.
Oil a large bowl, then plop the dough into that bowl. Drizzle your olive oil over the top of the dough, then cover the bowl in plastic wrap and cover with at towel. Place the bowl in a warm spot and allow it to rise for 2 hours.
Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper, then sprinkle it with flour. Flour your hands, and shape the dough into a long loaf, about 12 inches long and 4 inches wide. Sprinkle the top of the loaf with a just touch of flour for strictly aesthetic purposes (trust me, it looks pretty), then bake for 35-40 minutes, until the bread is lightly golden. If you tap the bread, you should feel like it’s hollow – that’s how you know it’s ready! Place the bread on a cooling rack and allow it to cool down for a minimum of 20-30 minutes before slicing into it and dipping in olive oil, spreading with butter, or turning into a tasty sandwich.
when it says to flour your hands, wat do? I coat my hands in flour but the dough still sticks to everything . It is impossible to work the dough to get air bubbles.