Tips for Substitutions
Tips for easy substitutions and alternatives
Most of the
granulated sugar in our diets and foods come from Minnesotan sugar beets at the
closest, and more likely is from
Cooking fats like olive oil and butter are common ingredients for sautéing. However, commercial butter is not, to the best of our knowledge, available within our foodshed. Hazelnut oil is available, but cooks should keep in mind that nut oils have a lower smoke point and are better used for low- to medium-heat cooking. Hazelnut oil is quite useful for baking and substitutes very well for other oils and fats.
Commercial wheat flour is difficult to find in our foodshed, but nut flours like hazelnut flour can be used, especially for baking, when a recipe calls for flour. The substitution can be made one for one. Note that this works best for pastry crusts and when recipes call only for a small amount of flour.
Our foodshed is
blessed to have numerous small-scale cheese producers, so finding local cheeses
for your recipes should be no trouble at all.
When parmesan is called for, substitute Montasio, a hard cheese from