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Set it to 400ºF (200ºC) and place a rack in the upper middle position. A crusty, rustic loaf such as sourdough or ciabatta makes excellent croutons. Sandwich bread will work fine, as long as the slices are thick enough not to fall apart when cut. Roughly six slices' worth of bread makes one large batch, enough for several people. Slightly stale bread crisps faster and more evenly. If using a fresh, dense bread, lower the oven temperature to 350ºF (175ºC) or less to help the bread cook evenly. Aim for cubes about ½ inch (1.25 cm) across. If the pieces are too different in size, they will not bake evenly. Put the cubed bread in a large bowl and sprinkle on salt and pepper. Optionally, sprinkle on a generous pinch of dried herbs or spices for extra flavor.  Oregano, basil, parsley, and thyme are popular flavors for Italian croutons. Garlic powder is the easiest way to add garlic flavor, since raw garlic will burn in the oven. If you prefer to use raw garlic, infuse its flavor in olive oil instead, then strain out the garlic pieces before using the oil in the next step. This is mainly a question of flavor preference, but be aware that butter will burn faster than oil, potentially creating darker croutons. Whichever option you choose, drizzle on 3 tbsp (45 mL) and toss until the bread is coated. Spread out the bread in a single layer on a rimmed baking sheet. Place it in the preheated oven. The bread is ready once golden-brown and crunchy. This typically takes 8–10 minutes if you used fresh bread, or 6–8 minutes if the bread was already stale. Turn over the bread pieces at least once during cooking, so they crisp evenly. Cooking time can vary by several minutes based on how hot your oven runs, the age of your bread, and on how dark and crunchy you prefer your croutons. Keep an eye on them. These ingredients are best added after 5 minutes of baking. Wait for the croutons to reach room temperature, then store in a plastic bag or other airtight container. Storing them while hot may cause them to become soggy from trapped steam. Eat the croutons within one week, or store excess in the freezer for up to six months.

summary: Preheat your oven. Choose your bread. Cut or tear the bread into pieces. Add salt, pepper, and dried herbs. Toss the bread in olive oil or melted butter. Put the bread in the oven. Bake until brown, flipping the bread occasionally. Add fresh herbs or grated Parmesan during cooking. Eat or store the croutons once cool.


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Make sure that it is plugged into the computer itself and not through a USB hub. Every computer manufacturer has a different boot screen. As soon as you see the logo, you will need to hit either F2, F10, or Del to enter the BIOS menu. These are the most common keys for entering the BIOS menu. The key you need to press will be displayed under the logo. This part of the boot process can occur quickly, and you may have to restart the computer if you missed the chance to enter BIOS. If you hit the correct key at the correct time, you should now be in the BIOS menu for the computer. This is where basic computer functions are set, before an OS (Operating System) is loaded. Navigate to the Boot menu. Every manufacturer has a different BIOS setup. Some have the menu in a column; others have tabs across the top. Here’s an example BIOS: Once you are in the Boot menu, you will see a list of devices. This is the order of devices that the computer will attempt to find an OS on. Typically, the first device listed is the computer’s hard drive, usually followed by the CD/DVD drive. Select the first boot device and change it to your flash drive. The menu will either say “Removable Device” or will display your flash drive’s model name. This will make the computer check your flash drive first after turning on, instead of the hard drive. Navigate to the Exit menu in the BIOS. Select “Exit and Save Changes.” Alternatively, many BIOS have a shortcut key displayed at the bottom that will save and exit with one keystroke. Saving and exiting reboots your computer. After a few seconds, depending on what your flash drive is made for, you will be given control. If you made an MS-DOS flash drive, you will be given a command prompt after booting. If you made a Windows 7 install flash drive, the install process will begin automatically.

summary: Plug in the flash drive. Turn on the computer. Find the Boot menu. Change the boot order. Save and exit. Wait for your flash drive to load automatically after the reboot.


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Let your oven heat up while you shuck the corn and prepare it for roasting. Each ear of corn is enveloped in light green leaves called the husk. To shuck the husk from the corn, start by peeling off the outer leaves on each ear and discarding them. Stop peeling when only 1 thin layer of inner leaves remains on each cob. ” Peel back the remaining inner leaves at the end of each cob until you see a few yellow kernels peeking out. Think of these pulled back leaves as the corn’s "zipper." The tassels are the silky strings bunched at the end of the cob. Hold the bottom of 1 ear of corn firmly with your non-dominant hand. Grab the zipper and tassels with your dominant hand. Use 1 firm, quick tug to yank down the ear's zipper. Pull the husk all the way down to the bottom of the cob, and keep pulling until the husk is inverted. This will also expose thin, silky strands on the inside of the husk. Keep your dominant hand on the inverted husk. Quickly snap your wrist to pull the husk off the end of the cob. Try to do this in 1 smooth motion. Discard the husk and the silky strands that came with it. Some of the silky strands may cling to the corn kernels after you remove the husk. Use your fingers to pull off any silk still clinking to the cob. Discard the silky strands. Let the butter soften at room temperature for a few minutes, then use a butter knife to spread about ½ tablespoon of it onto each cob. Be sure to spread the softened butter from the top to the bottom of the ear, then all the way around. After smearing on the butter, place the ear of corn on a small sheet of aluminum foil. Fold the foil around the ear so that it’s fully encased. Do this for all 4 cobs, wrapping each one individually in foil. Place each ear of corn onto a baking sheet. Carefully place the baking sheet into the preheated oven. The foil will be very hot, so let it cool for a few minutes or wear gloves to unwrap each ear of corn. Serve the corn immediately. You can serve it as is, still on the cob, or you can slice the kernels off of each cob and serve it that way.
summary: Preheat your oven to 450°F (232°C). Remove the outer leaves of each ear of corn. Expose the tip of each piece of corn to create a “zipper. Pull the “zipper” down firmly with your dominant hand. Pull the husk off the cob in 1 smooth motion. Pull off the remaining silky strands with your fingers. Smear about ½ tablespoon of softened butter on each ear of corn. Wrap each buttered ear of corn individually in aluminum foil. Bake the corn for 20 to 25 minutes. Remove the baking sheet and serve the corn.