W
hat makes cooking a special experience? What are some of the items that one cook can’t live without while another cook can’t imagine ever buying, much less using? We asked a few local cooking and food experts for help in finding the answers to the following questions: What kitchen item do you splurge on? Save on? Substitute? Skip altogether? Their answers give a brief glimpse of what’s happening behind their kitchen doors … Laurie Putze Self-proclaimed “mama baker,” Putze splurges on cooking oils. She is especially fond of sunflower and grape seed oil. Putze also allows herself to go a little crazy on spices that she
finds at either whole foods stores or online at Penzey’s. To make up for the times when she splurges, she buys more basic spices such as sea salt and black pepper at the dollar store. When it comes to making substitutions, Putze is indeed creative. Due to dietary changes in her family, she has learned how to use black beans for flour in brownies and swap out egg substitutes for the real deal in many bakery recipes. She reduces gluten by incorporating almond flour — a tactic she says makes for a delicate crust. “However, there are some recipes that I refuse to alter,” Putze said. “Tiramisu must have the five real egg custard!” Cheyenne Oachs, Lace Home Bakery Cheyenne Oachs is a young entrepreneur just starting her MANKATO MAGAZINE • August 2014 • 19