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 infuse into the alcohol.
- Pure grain alcohol
- Dissolves ginger's flavor compounds and carries them, acting as the solvent for the extract.
The step that matters
Letting it stand until thoroughly infused. Flavor compounds move into alcohol gradually, so stopping early leaves a weak extract. Bruising the root first exposes more surface area, which speeds extraction. Judge by taste rather than by time alone.
“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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