Write an article based on this "Thaw salmon in the refrigerator overnight for best results. Thaw salmon in hot water for 5 minutes if you're in a rush. Preheat your oven to 450F (232C) and oil a shallow baking pan. Pat the fish dry and season it. Bake your salmon for 4 to 6 minutes per 12 inch (1.3cm) of thickness. Use a thermometer or check the color for doneness. Rest the salmon for 3 minutes, then serve it immediately."
article: It's perfectly safe to cook salmon straight from the freezer without thawing it. However, fatty fish tend to be limp and soggy when they're not slowly thawed. For flaky, crisp fish, thaw your frozen salmon slowly in the fridge for at least 12 hours. If dinner's in an hour and your salmon is still frozen, your best option is to thaw it in hot water. Fill a container large enough to hold the salmon with hot water. Place the salmon in a zip seal plastic bag, then submerge it in the water. The water should be steaming hot (not boiling), so just turn on the hot water on your kitchen faucet. Check it after 5 minutes. If it's not soft and flexible, dump the container, refill it with fresh hot water, and thaw the fish for another 1 to 2 minutes. You shouldn't thaw salmon at room temperature for a long period of time. A quick, 5 minute hot bath isn't a food safety concern, but sitting on the countertop for a few hours is not safe. Set your oven early in the process so it has time to come to temperature. Then prep an oven-safe baking pan with cooking spray, or use a paper towel to lightly coat it with olive oil. After patting the fish with paper towels, season the salmon using your desired ingredients. Lightly seasoning the salmon with salt and pepper is simple and delicious. Other great seasoning options for salmon include lemon, minced garlic, and fresh or dried herbs, such as dill or thyme. You could brush both sides with an even coat of oil, place the fish skin side down on the baking tray, then sprinkle salt and pepper over it. If you don't have a basting brush, you can just use your hands or a spoon to spread the oil. For more complex flavors, try mixing 1/2 stick of melted butter, the juice of 2 lemons, 2 minced garlic cloves, and a tablespoon of dried dill. Brush the salmon with this mixture, then sprinkle it with pinches of salt and pepper. Before you put the salmon in the oven, measure its thickness. Bake it uncovered for the appropriate amount of time for its thickness. For instance, if a fillet is 112 inches (3.8cm) thick, check it after 12 minutes. The best way to tell if something is finished cooking is to take its temperature. Insert a food thermometer into the thickest part of the fillet, and check for a temperature of 120F (49C) for wild salmon or 125F (52C) for farmed salmon. If you don't have a thermometer, use a paring knife to check the color of the thickest part of the fillet. Bright pink is rare and an opaque, pale pink is medium. Medium-rare falls in the middle. Take the salmon out of the oven and let it sit uncovered for 3 minutes. Serve it over a fresh salad or with side dishes such as rice, roasted potatoes, or steamed or sauteed veggies. You can store leftover salmon in the fridge for up to 3 days.

Write an article based on this "Open iCloud for Windows. Sign into your Apple ID. Select apps to synchronize. Click Apply."
article: Click iCloud in the Windows Start menu to open iCloud. You can also click Launch in the Microsoft Store once iCloud is finished installing. Click Yes if you asked if you want to allow iCloud to make changes to your device. Enter your Apple ID email address and password in the main iCloud for Windows window, then click Sign In. If you have two-factory authentication enabled, you will need to get a 6-digit code from your trusted iPhone or iPad device to verify your account. Check the box to the left of each app you want to use with iCloud. By default, most of the apps in the iCloud window should already be checked. It's in the bottom-right corner of the window. This will synchronize items from your computer. Items you can synchronize include photos and iCloud drive storage. You can also synchronize your Google Chrome bookmarks, and your Mail email, contacts, calendars, and tasks with Outlook (provided your have Outlook installed on your Windows PC). You may need to follow some on-screen prompts after clicking Apply. You can view your iCloud photos on the Photos Shared Albums app. To access your iCloud Drive, open File Explorer and click iCloud Drive in the panel to the left.

Write an article based on this "Heat water in a large pot. Stir in the crushed corn. Stir the corn and check the temperature. Stir in the malted barley. Let the mash rest for 90 minutes. Make a yeast starter. Cool the mash."
article:
Set a large pot (at least 8 gallons or 30 liters in size) on the stove. Pour in 5 gallons (19 liters) of water and put the lid on the pot. Turn the heat to high and heat the water until it reaches 165 degrees F (70 C). Turn off the heat. You should use a brewer's thermometer to make the corn mash and throughout the distillation process. Take the lid off of the pot and pour in 8.5 pounds (3.85 kg) of crushed corn. Set a timer and use a long-handled spoon to stir the corn constantly for 3 to 5 minutes. Once the timer goes off, set the timer for another 5 minutes. Instead of stirring constantly, you only need to stir the corn for 5 to 10 seconds once the timer goes off. Continue briefly stirring the corn every 5 minutes until the temperature reaches 152 degrees F (37 C). The corn will start to gel up when you stir it. This is because the starches are releasing and the mixture is thickening. Turn off the heat and stir in 1.5 pounds (0.7 kg) of crushed malted barley. Stir it constantly for a minute or two. Put the lid back on the pot. This corn mash will start to thin out after you've added the malted barley. It's important to use malted barley, since it has the enzymes you need to turn starch into sugar. You'll need that sugar to ferment the corn. Avoid using regular flaked barley. This will give the grain (the malted barley) a chance to turn starch into sugar. You don't need to stir it or check the temperature as it rests. You can make the yeast starter while the mash is sitting. Pour 1 tablespoon (14 g) of active dry bread yeast into a glass of warm water. The water should be 110 degrees F (43 C). Stir in 1 teaspoon of sugar until the yeast and sugar are dissolved in the water. The yeast starter will ensure that the yeast is good and active before you add it to the mash. It will also get fermentation started right away. Check the temperature of the corn mash once it's rested. It should be around 70 degrees F (20 C) before you add the yeast mixture. You can either let the mash continue to sit or use an immersion chiller to cool the mash. The immersion chiller is also known as a wort chiller.