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Cask & Roots

@caskandroots

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Why invert sugar? invert sugar has become a staple in my ice cream base becase it balances the firmness, helps reduce iceness and improves the texture. adding it into my base has made a huge difference and I dont make it without it.

I alway make a double recipe which makes enough ice cream to justify all the work…a double and a single recipe is below. ratios are identical…

Want it sweeter? add more sugar.

More chocolatey? add more cocoa powder.

I do recommend maintaing the ratio between milk, cream, and eggg yolks.

**Double**

2 cups Milk
4 cups Cream
3/4 cup sugar
1/4 cup liquid invert sugar
1/2 cup Dutch processed cocoa powder
1 tspn of salt
8 egg yolks

**Single**
1 cup Milk
2 cups Cream
3/8 cup sugar (thats 6 Tbspn)
2 Tbspn liquid invert sugar
1/4 cup Dutch processed cocoa powder
1/2 tspn of salt
4 egg yolks by @caskandroots

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18 days ago

**Recipe**

Bear claws are awesome. Fresh weekend pastries that don’t require frying or hours of baking. Easy to Prep them the night before and bake fresh in the morning!

If your bear claws open up just scrape the oozing out filling from the side and clean them up for a nice presentation. Who said everything had to be perfect???!

Almond filling:

80 grams of butter
80 grams of powdered sugar
20 grams granulated sugar
80 grams almond flour
8 grams AP flour
1 egg

Icing:

1/2 cup powdered sugar
Tiny bit of milk (1-2 teaspoons)
Vanilla paste/extract if desired

1 package of puff pastry dough
Almond slices by @caskandroots

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a month ago

I love this recipe because it’s nearly all prep and then the oven does the rest for you.

450 degrees for aproximately 1 hour.

cooking time depends on the size of your chicken, your oven, and what you cook it on. Use a meat thermometer to verify internal temps starting at about the 45 minute mark. I like to get the thigns up to 165.

If you hit that temp and the skin is still a little blonde the broiler is your friend.

start on low and the quick burst of direct heat will get that skin darker without cooking the meat.

For the best skin always start out with a dry chicken. moisture is the enemy of crispiness. by @caskandroots

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a month ago

It’s too much to handle by @caskandroots

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2 months ago

Italian Sausage and sweet onion pizza with crushed red pepper and honey.

Dough recipe:

450 grams AP flour
50 grams whole wheat
5 grams of instant dry yeast
12 grams of salt
2 tablespoons of EVOO

I start my doughs in the morning, develop them with folds through out the day, and the do a final shape at around 3, pizza gets made at around 5-5:30

Pizza sauce is nothing more than a can of broken up/blended san marzanos, reduced down slightly and seasoned with salt.

a note on the oven technique, If you have a gas oven i wouldnt recommend placing the baking pan on the bottom and covering the holes.

for an electric oven that direct contact near the heating element gets the bottom really well finished without the need for an expensive and clunky pizza steel.

This also lets you make your pizza on the cooking surface so you don’t have to worry about the pizza sticking or using a peel!!

I have always used a simple aluminum baking tray for pizza. I recently got these aluminum pizza rounds and they are pretty solid. by @caskandroots

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2 months ago

Vanilla ice cream base: (this is a double recipe)

2 cup Milk
4 cups Cream
3/4 cup sugar
1/4 cup liquid invert sugar
2 heaping tablespoon vanilla paste (add more if desired)
1 tablespoon vanilla extract (add more if desired)
1 tspn of salt

6 egg yolks

everything can be halved if making a smaller amount!

This recipe uses a lot of vanilla. I am under the impression that if the flavor is in the name then there should be a lot of it.

Invert sugar is made by splitting the sucrose into its 2 seperate forms (glucose and fructose)

This process creates a liquid that retains moisture well and decreases the ice crystal size so you tongue thinks creamy instead of icy.

Generally you can substitute about 20-25% of the total sugar amount as invert Sugar. Anymore and ice cream can become too soft. by @caskandroots

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2 months ago

**RECIPE**

If you want to step up your baking, weigh all of your ingredients. Consistency matters.

this recipe makes 6x 150 gram cookies or 12x 75 grams cooks

167 Grams - Unsalted Butter - Room Temperature

240 grams - AP flour
1/2 teaspon - Baking Soda
1 teaspoon - Salt

134 grams - Brown Sugar
104 grams - Granulated Sugar
5 grams - Unsulfured Blackstrap Molasses
1 tsp vanilla paste
1 tsp vanilla extract

60 grams - Eggs (this is aproximately 1 very large egg. A typical egg is around 45-50 grams. To get 60 grams you will need to whisk 2 eggs and then measure 60 grams from that. Extra work yes, worth it? YES)

220 Grams - Milk Chocolate chips

on the eggs - only slightly mix in. Overworking eggs causes baked goods to collapse.

refrigerate dough for optimal flavor and texture.

Measure out 150 grams of cookie dough rolling into balls and bake at 325 degrees F. give these plenty of room to spread. they are big cookies.

Typical bake time is approximately 18-20 minutes. Make 1 minute adjustments based on your oven…

If making 75 gram cookies reduce cooking time to 12 minutes and make 1 minute adjustments based on your oven!! by @caskandroots

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2 months ago

Recipe - if you want to level up your baking weigh your ingredients!!

AP flour — 168 grams — 1¼ cups + 1 tablespoon
 Baking soda — ¾ teaspoon
 Baking powder — ½ teaspoon
 Salt — 1½ teaspoons
 Unsalted butter, at room temperature — 120 grams - 8.5 Tbspns
 Light brown sugar — 144 grams — ¾ cup (lightly packed)
 Eggs — 80 grams — (roughly 2 eggs)
 Vanilla paste — 7 grams — 1 large teaspoon
 Buttermilk — 75 grams — 1/3 cup
 Mashed banana — 4 Bananas

 Pecan Streusel Topping

50 grams - pecans

50 grams - sugar

50 grams - AP flour

50 grams - Butter

#Baking by @caskandroots

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2 months ago

Stay tuned for the biggest misconception about tomatoes by @caskandroots

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2 months ago

The Marigolds that actually get rid of Root-Knot Nematodes.

If you’ve got root-knot nematodes wrecking your plants, marigolds aren’t just a repellent myth — they’re a legit trap crop.

Here’s what’s actually happening… African marigolds (Tagetes erecta) release a compound called alpha-terthienyl from their roots. Nematode larvae are attracted to the roots and penetrate them, just like they would with a susceptible plant. But marigold root tissue can’t form the feeding site the nematode needs to mature and reproduce. So they get trapped inside, fail to complete their life cycle, and the population crashes generation over generation.

The key to making this work: plant a dense, solid patch of marigolds — not just scattered plants tucked between your veggies.

I’m running this experiment right now with @edenbrothers Crackerjack African marigold seed in beds that have been dealing with root-knot pressure. Follow along as we track the results!!! by @caskandroots

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3 months ago

What did I miss? 🪴#gardening by @caskandroots

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3 months ago

Drip irrigation is THE key to a great garden 🔑🌱

Consistent water, right at the roots, every single day — that’s what your soil and plants actually want. No missed days, no under watering, no soggy leaves.
 💧 Healthier, happier soil 💧 Way less wasted water 💧 Zero time spent hand-watering by @caskandroots

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3 months ago