INPUT ARTICLE: Article: Deep frying the tamales will give it the thickest and crispiest exterior coating but will also add additional fat and calories to the dish. Use this method if you want the crispiest possible tamales and don't mind the extra calories. Leave the tamales in the refrigerator for a day and make sure they are no longer frozen. Frozen tamales will cause the deep fryer oil to bubble and pop. Deep frying tamales will give them a crispy brown coating but also contain more calories and fat. Set the fryer to medium heat and let it completely preheat before moving onto the next step. Cold oil will make your tamales limp and soggy. Carefully remove the tamales from the deep fryer with metal tongs. Place the tamales on a plate with a paper towel and allow them to cool before serving them.

SUMMARY: Use a deep fryer for the crispiest tamales. Defrost the tamales. Set the deep fryer to medium. Remove the tamales from the oil and let them cool.


INPUT ARTICLE: Article: There's more than one way to create green icing, and there's also more than one hue of green you can create. Experimenting with several options at once will allow you to learn more about the process.  You need at least four sample dishes, but the experiment will be more effective if you set up six to twelve dishes. Place 1/4 to 1/2 cup (60 to 125 ml) of white icing in each dish. Keep track of how much icing you use since it has an impact on the amount of food coloring you'll need. Obtain at least four food dye colors: one green, one yellow, one blue, and one black. You can also get other hues of green, yellow, or blue to experiment with. Paste, powder, and gel food dyes are designed for coloring frosting, so work with these types of dyes when possible since they should not alter the consistency of the frosting. Liquid dyes only work when you need very light tints; otherwise, the amount of liquid food coloring you'll need to create a vibrant hue will change the consistency of the frosting.

SUMMARY: Set up several sample dishes.


INPUT ARTICLE: Article: You should know exactly how much is in your account before you start the process. Download and print a bank statement from your online account.  If you believe you may have outstanding payments or uncashed checks, wait until the end of your monthly account cycle to check the balance. Save this document for your records, just in case any questions or problems arise later. The Federal Reserve Board does not allow you to transfer money from your savings or money market account more than six times per month. Your bank may have a transfer or withdrawal limit on certain types of accounts.  Call the customer number on the back of your ATM card to check on restrictions. You can also search for your bank’s customer service number online. Transfers between accounts at the same bank count against the limit of 6, so avoid moving money before closing your account. You may be able to find this information online, but it’s wise to verify the information with a phone call to customer service. Banks have a variety of regulations and rules for transferring funds out of your account, especially if you’re emptying it.  Some online-only banks allow electronic transfers with no fees. The amount of money you’re moving may affect the process; make sure you have the correct information about your situation. Use the information you learned about the procedure with your bank to decide if you need to transfer the money electronically, call customer service, or visit a bank branch.Visiting a branch, if your bank has one nearby, is often the most reliable option.  If you’re transferring your money in a bank branch, you’ll need your account number, bank number and routing number for your new account. You will usually be charged a percentage of the amount transferred by your bank. Be sure to have your personal identification handy, such as your driver’s license, so you can verify your identity. Make sure you’ve verified the amount in your account, and then request a check for the balance of your account. Have it sent to your home address, with a signature required delivery confirmation, for your safety.  Many banks only issue balance checks with cashier’s checks. If this is the case, there may be a charge associated with issuing the check, such as $25.  Personal checks from your account may be less expensive, but cashier’s checks are deposited more quickly.  Some banks offer a wire transfer, often for an even higher fee.  If you’re moving from one online bank to another, you should be able to transfer the funds electronically without a physical check. You may experience a delay in the money’s delivery to your new account. Conduct a final check to make certain that all automatic transfers, payments, and services have been completed or moved.  Consider asking for an email or mail confirmation from the bank teller or customer service representative. If you bank online, check your account. Once your money arrives, it’s important to have access to those funds right away. Watch your new account by checking online or calling your new bank’s customer service, to make certain your money is in the account and you can use it.

SUMMARY: Check the balance on the account you want to close. Confirm that you are able to transfer funds. Contact your bank to find out the procedure for transferring funds. Decide how you will transfer your money. Ask your bank to issue you a check. Confirm that you have cancelled all bank services associated with that account. Deposit your check into your new account.


INPUT ARTICLE: Article: Pull the  husks off of the corn as well as any threads or strings. Rinse the corn off in cool water, then cut off any bad spots. If you'd like, you can cut the cobs in half to make smaller portions. You will need 2 inches (5.08 centimeters) of water. You can cook quite a large amount of corn using this method, especially if you stand the corn upright. The water should not touch the bottom of the steamer basket. If it does, pour some water out, but try to keep it as close to 2 inches (5.08 centimeters) as possible. Keep in mind that you may have to refill the water as the corn steams. If you are inserting the corn vertically, make sure that the stems are pointing downwards. If the corn is too big for the pot, cut the corn in half. Once the water is boiling, reduce the heat to low, and cook the corn for 7 to 10 minutes. If you like your corn more crisp, check it after about 4 minutes. The corn is ready when the kernels turn bright yellow. Keep an eye on the water; don't let it fall below 1 inch (2.54 centimeters). You will be more likely to scorch your pot this way. Be careful when taking the lid off the pot.; the steam will be very hot. At this point, you can garnish the corn with some salt, pepper, and butter.

SUMMARY:
Prepare the corn. Choose a pot that is large enough to fit the corn, then fill the bottom with water. Place a steamer basket in the bottom of the pan. Add the corn and cover the pot with a lid. Bring the water to a boil, then simmer it for 7 to 10 minutes. Use a pair of tongs to take the corn out of the pot, and transfer it to a serving plate. Serve the corn.