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
- Bruised ginger root
- Supplies the aromatic oils and pungent flavor that infuse into the alcohol.
- Pure grain alcohol
- Acts as the solvent that dissolves flavor compounds from the ginger over time.
The step that matters
Let it stand until infused. Flavor extraction depends on time, since alcohol draws aromatic compounds out of the ginger gradually. Stopping early yields a weak extract, so the mixture should rest until the flavor is fully taken up.
“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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