Ginger Extract
Ingredients
Directions
Cover the bruised ginger root with pure grain alcohol.
Let it stand until the alcohol is thoroughly infused with the ginger flavor.
Strain the mixture and bottle it for flavoring.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Ginger root
- Supplies the aromatic oils and pungent flavor that the alcohol draws out.
- Pure grain alcohol
- Acts as the solvent that extracts the ginger flavor from the root.
The step that matters
Let it stand until thoroughly infused. Extraction depends on time, so stopping early leaves a weak, underflavoured extract. Bruising the root first exposes more surface area, which helps the alcohol pull out flavour compounds evenly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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