If you’ve been on the fence about whether or not to purchase a dehydrator, my blogs this week may just get you off of the fence. This week you may find yourself ordering a dehydrator, or at the least adding one to your Christmas wish list. My dehydrator has been in constant use, and I can’t wait to share what I’ve been doing. So let’s get started! I’ve purchased fresh ginger so many times, and only used a fraction of it, the rest goes bad and then in the trash–a total waste! I was reading about drying in one of the books in my Modernist Cuisine set, and then I read a blurb in “Bon Appetite Magazine”about powdering herbs and boom–light bulb–I thought to myself, why not powder your own ginger? So I did. You’re probably asking yourself, “do I really need a dehydrator to do this?” The answer is no! You can do this in the oven set to 150F but you have to stay home to watch it! If you had a dehydrator you could set it and forget it–well not completely, but you wouldn’t have to worry about it burning.
Prep time:5 minutes
drying time: 1.5-2 hours
1 large bulb of fresh ginger
tools: spice grinder
Directions: remove the skin from the ginger, then slice the ginger thinly.
Place the sliced ginger pieces on a piece of parchment paper, or on the sheets of your dehydrator and place in the dehydrator or oven, then set the temperature to 135 on the dehydrator, or 150F in the oven.
Allow the ginger to dry until it become crisp. Transfer to the spice/coffee grinder
and blend until nice and powdery.
Store in an airtight container, it will be good for 8-12wks. Use this in any recipe that calls for ginger. Add this to your favorite gingersnap recipe, and you will have some of the best gingersnaps that you’ve ever eaten!