HOW TO DRY GINGER IN THE OVEN RECIPES

Steps:

• Take fresh ginger root in a bowl and soak it in water for 3 to 4 minutes and wash nicely under running water to remove the dirt completely.
• Cut it into small pieces using a sharp knife. The smaller the pieces, the faster it will dry.
• Spread the ginger on a plate and dry in the hot sun or in a dehydrator.
• Once they are completely dry, grind the dried ginger in a blender or food processor until it becomes a fine powder.
• Sieve the powder and return any chunks to the food processor to grind into a finer powder.
• Allow the ginger powder to cool.
• Store in a jar with a tight-fitting lid.

Steps:

• Spray a cooling rack with nonstick spray and set it in a half sheet pan lined with parchment.
• Peel the ginger root and slice into 1/8-inch thick slices using a mandoline. Place into a 4-quart saucepan with the water and set over medium-high heat. Cover and cook for 35 minutes or until the ginger is tender.
• Transfer the ginger to a colander to drain, reserving 1/4 cup of the cooking liquid. Weigh the ginger and measure out an equal amount of sugar. Return the ginger and 1/4 cup water to the pan and add the sugar. Set over medium-high heat and bring to a boil, stirring frequently. Reduce the heat to medium and cook, stirring frequently, until the sugar syrup looks dry, has almost evaporated and begins to recrystallize, approximately 20 minutes. Transfer the ginger immediately to the cooling rack and spread to separate the individual pieces. Once completely cool, store in an airtight container for up to 2 weeks. Save the sugar that drops beneath the cooling rack and use to top ginger snaps, sprinkled over ice cream or to sweeten coffee.