Freeze your FRESH ginger

Everything spoils and molds faster in SoFlo, even in the fridge – fresh ginger within a few days.
Just pop it in a bag or container in the freezer, and take it out and grate or chop it as usual – no need to defrost first, it doesn’t freeze really hard.

Arrowroot starch

arrowroot starch can thicken sauces while remaining translucent, so is ideal for Asian dishes where you don’t want a creamy appearance.

Dried sugar cane juice

Called Panela, Piloncillo, etc. and comes in cut blocks, cones, cakes etc. and even wrapped in corn husks depending on the country and region of origin, this is about as natural of a sugar as you can get. It’s simply squeezed out of the stalks, and the water evaporated out until it solidifies. It can be light brown to dark, and the darker sometimes has a slight smoky flavor. Commercial “brown sugar” is first extracted and bleached, and then the molasses added back in. Panela provides a unique, rich and sweet flavor component to drinks like coffee and my mojitos. It’s great in baked goods, and chopped into bits and sprinkled on oatmeal.