Edible Ginger-Infused Cooking Oil
Chef Shelley Pogue
"If you are interested in making your own herbal medicines or handmade gifts, infused oils are the perfect way to begin. They are simple to create, absolutely decadent to use and the whole process will make your house smell like heaven. This is fun to do and would be a great experiment to do with your kiddos for a summer project."
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Ingredients4 h 20 m servings 120 cals
Original recipe yields 48 servings (3 cups)
- Lay ginger slices out on your dehydrator tray. Dry according to manufacturer's instructions, rotating every 20 to 30 minutes, until crisp and fragrant, about 2 hours.
- Break up dried ginger into smaller pieces; transfer to a saucepan. Add coconut oil; heat gently over low heat until natural oils from ginger infuse the oil, at least 2 hours.
- Strain ginger oil through a strainer to remove large pieces. Wrap cheesecloth over top of a glass jar. Pour ginger oil through cheesecloth into jar to strain again.
- Cook's Notes:
- Leave skin on the ginger and slice paper-thin with a mandoline slicer if possible.
- The only way to end up with the best product possible in my opinion is to remove as much moisture as possible from the root. I have had different herb, root extractions or macerations mold over due to not getting all the moisture out that I should have.
- After straining the ginger pieces, you can grind them finely to use in a poultice or paste, or compost them.
Per Serving: 120 calories; 13.7 g fat; 0.7 g carbohydrates; 0.1 g protein; 0 mg cholesterol; < 1 mg sodium. Full nutrition
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