skillet.lifehacker.com

Use Dried-Up Ginger to Make a Flavored Oil

It seems like it was only yesterday that I tossed a hunk of ginger into my air fryer to roast it, but it was actually an entire month ago. And though I was able to grate it on several slices of tiny tomato toast, I wasn’t able to make my way through the entire roasted root before it became a hard and shriveled shell of its former self.