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

Ex Input:
I need to store a no yeast dough (water, flour, butter, salt) for verenyky for about 40 hours.What would be the best place: fridge or freezer?

Ex Output:
How to store no yeast dough

Ex 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?

Ex Output:
A steak story: dry crust

Ex Input:
I've seen them shaped like a rugby ball (but longer) but geometrically can't see how a circle can be folded into such a shape.I've also ordered French omelettes from menus before and they weren't pinched in at the ends.Is there a classic shape, or is a French omelette just one that is not set as much with no browning?

Ex Output:
What shape is a French omelette and how is it achieved?