Ginger Oil
July 29, 2024 by Kimberly
Discover the zing of ginger oil! This aromatic oil brings a vibrant, spicy kick to your dishes, making every meal a delicious adventure.
50 MINUTES
ADVANCED
VEGAN
INT.
40 PER TSP
SPICY
MICHELIN
OIL
ALL YEAR
ABOUT THE RECIPE
Elevate your culinary game with the bold flavor of ginger oil! This infused oil is perfect for adding a spicy, aromatic touch to your dishes. Whether you’re drizzling it over a salad, using it in a stir-fry, or marinating meat, ginger oil brings a unique zest that’s sure to impress. Easy to make and versatile, it’s a must-have for every kitchen enthusiast.
How to serve
Ginger oil is incredibly versatile and can be used in a variety of ways. Drizzle it over fresh salads to add a spicy kick or use it as a finishing touch on roasted vegetables. It’s perfect for stir-frying, infusing your dishes with a deep, aromatic flavor. You can also use ginger oil in marinades for chicken, fish, or tofu, giving your proteins a delightful zing. I recommend to try it with my Crispy Pork Gyoza, Miso Ginger Oil Glaze & Fried Seaweed.
How to store
Store your ginger oil in a cool, dark place in an airtight container. This will keep the flavors fresh and vibrant for up to 2 weeks.
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Ginger Oil
- Total Time: 45 min
- Yield: 250 ml / 1 cup 1x
Description
RECOMMENDED EQUIPMENT
- blender
- medium-sized saucepan
- whisk
- a bowl which the medium saucepan fits into
- 2 medium-sized bowls
- 2 fine sieves
- sealable container (oil bottle)
- ice cubes
- coffee filter
Ingredients
- 60 grams ginger
- 250 milliliters cold-pressed rapeseed oil
Instructions
- Cut the ginger into coarse pieces with the skin on and put them into the blender. Pour in the oil. Blend on the highest setting until there are only tiny pieces of the ginger left.
- Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 103°C (217°F), and maintain this temperature for the next 10 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
- Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl and another fine sieve strainer, with a coffee filter inside it, over another medium-sized bowl.
- Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and pour the oil into the prepared fine sieve to catch the coarse particles.
- Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
- Allow the oil to drip through for about 30 minutes or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.
- Prep Time: 5 min
- Passive Time: 30 min
- Cook Time: 10 min
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