HOW MANY QUARTS IN A CUP RECIPES

Name: Sous Vide Homemade Corned Beef
Prep time: 20 h 25 min
Yield: Ingredients for 12
Ingredients: 3 quarts/12 cups/2.84 liters cold water, divided into 1 quart/~1 l & 2 quarts/~2 l; 1 cup kosher or 1/2 cup sea, Himalayan, or table salt; 1/2 c coconut sugar/brown sugar/granulated cane sugar/monk fruit sweetener/xylitol; 2 Tablespoons Prague powder/saltpeter (you may have to order this online); 2 whole cinnamon sticks; 1 Tablespoon green cardamom pods; 1 1/2 teaspoons vanilla extract; 1 1/2 teaspoons ground ginger; 1 1/2 teaspoons whole cloves; 1 1/2 teaspoons allspice berries; 1 1/2 teaspoons black peppercorns; 2 whole bay leaves; 1 teaspoon mustard seeds; 1 7-8lb brisket, trimmed

SOUS VIDE HOMEMADE CORNED BEEF - SOUS VIDE RECIPES

Sous Vide Homemade Corned Beef - Sous Vide Recipes image

This recipe is worth the 60-hour wait once the corned beef is finished brining. The meat holds together but melts in your mouth, and delicate hints of each of the spices used can be detected as you savor each bite. Whether enjoying this with traditional accoutrements or thinly sliced and piled high on a sandwich with melted Swiss cheese, you are in for one delectable corned beef treat!

Provided by Nicole Poirier

Total Time 0S

Prep Time 1225 minutes

Yield Ingredients for 12

Number Of Ingredients 14

Ingredients

SOURDOUGH STARTER RECIPE: HOW TO MAKE IT

Sourdough Starter Recipe: How to Make It image

Many years ago, I received this recipe and some starter from a good friend. I use it to make my own sourdough bread. —Delila George, Junction City, Oregon

Provided by Taste of Home

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield about 3 cups.

Number Of Ingredients 3

Ingredients

2 cups all-purpose flour
1 package (1/4 ounce) active dry yeast
2 cups warm water (110° to 115°)

Steps:

In a covered 4-qt. glass or ceramic container, mix flour and yeast. Gradually stir in warm water until smooth. Cover loosely with a kitchen towel; let stand in a warm place 2-4 days or until mixture is bubbly and sour smelling and a clear liquid has formed on top. (Starter may darken, but if starter turns another color or develops an offensive odor or mold, discard it and start over.) , Cover tightly and refrigerate starter until ready to use. Use and replenish starter, or nourish it, once every 1-2 weeks.

To use and replenish starter:
Stir to blend in any liquid on top. Remove amount of starter needed; bring to room temperature before using. For each 1/2 cup starter removed, add 1/2 cup flour and 1/2 cup warm water to the remaining starter and stir until smooth. Cover loosely and let stand in a warm place 1-2 days or until light and bubbly. Stir; cover tightly and refrigerate.
To nourish starter:
Remove half of the starter. Stir in equal parts of flour and warm water; cover loosely and let stand in a warm place 1-2 days or until light and bubbly. Stir; cover tightly and refrigerate.

Nutrition Facts : Calories 19 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 0 sodium, CarbohydrateContent 4g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 1g protein.

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For example, the UK rarely (since the 1970s) references UK imperial cups in recipes and often adopts the metric cup, which is used in Australia, New Zealand, Canada and the rest of the Commonwealth. The metric cup is smaller (250mL) than the imperial cup (284.131 mL). Quarts …
From thecalculatorsite.com

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Jul 08, 2021 · How many tablespoons in a cup? There are 16 tablespoons in a cup. How many tablespoons in a half cup? There are 8 tablespoons in a 1/2 cup. How many tablespoons in a third of a cup? There are 5 tablespoons plus 1 teaspoon in a 1/3 cup. How many tablespoons in a fourth of a cup? There are 4 tablespoons in a 1/4 cup.
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