Edible Ginger-Infused Cooking Oil recipe
All Recipes Everyday Cooking RecipesIngredients
- 2 cups very thinly sliced ginger root 3 cups coconut oil, melted
Nutrition Info
- 120.4 caloriescarbohydrate: 0.7 gcholesterol: : -fat: 13.7 gfiber: 0.1 gprotein: 0.1 gsaturatedFat: 11.8 gservingSize: -sodium: 0.5 mgsugar: 0.1 gtransFat: : -unsaturatedFat: : -
Directions Edible Ginger-Infused Cooking Oil
Directions
-
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.