Edible Ginger Infused Cooking Oil Recipes

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EDIBLE GINGER-INFUSED COOKING OIL



Edible Ginger-Infused Cooking Oil image

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.

Provided by Chef Shelley Pogue

Categories     100+ Everyday Cooking Recipes

Time 4h20m

Yield 48

Number Of Ingredients 2

2 cups very thinly sliced ginger root
3 cups coconut oil, melted

Steps:

  • 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.

Nutrition Facts : Calories 120.4 calories, Carbohydrate 0.7 g, Fat 13.7 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 11.8 g, Sodium 0.5 mg, Sugar 0.1 g

CHILI-GINGER INFUSED OIL



Chili-Ginger Infused Oil image

This is a rich oil that goes a long way! Menu Sugguestions: Because of the large proportion of sesame oil, this is a rich oil. A little bit goes a long way. A spoonful added to a salad dressing or brushed on the plate on which a fish will steam or on the skin of a just smoked or roasted bird gives an unmatched touch of lushness. If you are a bread baker, brush a bit on your next loaf, if you are tossing pasta, drizzle a bit on the noodles just before serving.

Provided by Sharon123

Categories     Chicken Breast

Time 25m

Yield 2 cups, 32 serving(s)

Number Of Ingredients 7

1 cup corn or 1 cup peanut oil
1 cup japanese sesame oil
1/2 cup scallion, green & white, cut in rings
15 quarter-sized slices ginger, smashed
2 tablespoons peppercorns (szechwan brown preferred)
2/3 cup chili flakes, dried red
2 teaspoons salt (Kosher is good)

Steps:

  • Combine all ingredients in a heavy, non aluminum 1 1/2 quart saucepan.
  • Rest a deep-fry thermometer on the rim of the pot.
  • Over moderately low heat, bring the mixture to a bubbly 225 degrees, stirring occasionally (if you don't have a thermometer, don't let this boil!).
  • Let simmer for 15 minutes, checking to make sure the temperature does not rise.
  • Remove from the heat and let stand until cool or overnight.
  • Strain the oil without pressing the solids; then, discard the solids.
  • Store the oil in an completely clean glass jar at cool room temperature.

Nutrition Facts : Calories 90.5, Fat 7.5, SaturatedFat 1.1, Sodium 175.9, Carbohydrate 6.9, Fiber 2.7, Sugar 0.4, Protein 1.2

FLAVORFULLY INFUSED OILS



Flavorfully Infused Oils image

Provided by Mark Bittman

Categories     easy, condiments

Time 20m

Yield 1 cup

Number Of Ingredients 5

1/2 cup washed and dried fresh herb leaves: rosemary, thyme or oregano, etc., or dried bay leaf Or
2 tablespoons whole spice: star anise, peppercorns, cloves, allspice, nutmeg, dried chilies, etc. Or
4 garlic cloves, lightly crushed; or 4 tablespoons fresh ginger slices, roughly chopped shallot or scallion, etc. Or A combination of your choice
Pinch salt
1 cup extra virgin olive oil

Steps:

  • Combine ingredients in a saucepan over low heat. Gently warm mixture until it bubbles, then continue to cook until oil is very fragrant, another minute or two.
  • Cool, then use a funnel to pour oil into a clean bottle or other container. Refrigerate and use within a month or so.

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 23 grams, Carbohydrate 2 grams, Fat 27 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 4 grams, Sodium 39 milligrams, Sugar 0 grams

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