Im trying to learn steak cooking on my ownI saw in one of the procedure to PAT DRY.can i use kitchen towel tissue?i think kitchen towel is unsanitary.Also, i made a dry rub out of brown sugar,salt,pepper,cayenne pepper,onion powderit smells nicebut i will cook it tomorrow morning, is it any good?i can only fry it for now since my apartment has no grillwill frying ruin my dry rub?or is drying only for grillingI also have an air type broiler, i want to broil the 2nd batch on it before grilling (when i get home)i want to use the broiler to pre cook the inside meati will wrap it in aluminum foil then cook for around 3 hoursMay i ask what temperature should i set the broiler? at what time do i turn the foil and meat? (please use Celsius as unit for temperature)When i grill it, how long will it take before i turn it on the other side?oh, i also want it no pink please.(well done still has pink in it right?what comes next?the one with no pink?)
Your dry rub will be fine especially because it is a DRY rubIt now has more time to marinate within itself and infuse flavors and make it betterYou are fine to fry it and you can easily put the dry rub on the steak with your hands, you don't need to get complicatedI would fry it between 2-3 minutes on each side for the pink colourYou don't need to precook the meat.
Proper storage is essential in making sure that bread does not go stale and is kept fresh tasting, easy to cook with and eat at all timesKeep bread in airtight containers such as a breadbox, unused stove or microwave ovenWhether store-bought or homemade, bread should always be wrapped securely in plastic or aluminum foil so that air is kept awayFinding a dark location is also beneficial to keeping your bread fresh and reduces the risk of a temperature variation due to sunlight or warm halogen lights.
Wrap it in foil then put it in a zip top bagIt'll be fine.
