Marble vs.granite for rolling out dough
gb85
14 years ago
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busylizzy
14 years agosusytwo
14 years agoRelated Discussions
For those who roll dough on marble....
Comments (2)The reason for rolling on marble is that it's cold and smooth. Granite for countertops is a much newer phenomenon, and works equally as well. Statuary marble is very different from the common marble my counter was made of when I had marble. I was taught to oil the marble and let it soak in before spreading flour. If oil spots your marble, why do it? You could solve the whole problem and make your clean up easier by using a pastry cloth. You'll get the cold of the stone, and keep the dough contained....See MoreEngineered Stone vs Granite??
Comments (12)FYI that "93% quartz" is a marketing campaign. It's calculated by weight, not volume. If you factor in the actual volumes of the materials involved, "quartz" is likely to have almost as much actual resin in it as many "acrylic solid surfaces" that use aluminum trihydrate as the filler. You are required to use a trivet with quartz as part of it's regular care. If you lay a hot pot or pan on it and it burns it (or "ghosts" it without an actual burn) you will be told that you subjected the counter to abuse and the warranty will not cover it's replacement. "Repair" of heat damaged quartz is virtually impossible, as the entire surface of the stone would need to be sanded down at least 1/16th, and this isn't really possible in the field without creating divots in the material. (It's not really possible to do in a shop situation either, but that's another story.) In the instance of a burn damage, your Corian will be the repairable choice, with a section cut out and a new one patched in place. Or, the granite, which wouldn't have burned at all. But, if you use the trivets and cutting boards that are mandated by all countertop fabricators, you will not have to worry about incidental damage from those sources in any case no matter what the material. Either material will make a fine counter for your kitchen, but buying into the marketing hype of one over the other doesn't let you clearly view the actual material's plusses and minuses. Make a list of the features that you want from your counter, and then tick off which will provide you with most of the features you seek. No material will 100% do everything under the sun well, so you have to be able to accept some drawbacks from whatever choice you make....See MoreRolling 1st Pie on MARBLE counters!
Comments (43)Mindimoo - LOVE it all, the pie and esp. the marble. To you, mnhockey and rmkitchen, I am weeks away from starting the big project with marble picked out (ok, just for the island but still excited) and now my contractor has disappeared. Scrambling to find someone else and keep to original timeframe as our cabinets have been ordered! Anyway, for some reason I am not panicking yet and am dreaming of the many various ways in which my NEW kitchen will function better, hoping the months of painstaking planning will pay off. Probably won't be posting a summery treat but maybe some good fall soups or gratins, or a thanksgiving turkey - god willing it will be done by then! Sorry to veer off topic but love seeing the kitchens in action!...See MoreRolling Pin Suggestions? RIP Cheapie Rolling Pin
Comments (13)Here is what Cook's Illustrated Magazine had to say: "Since rolling out pie crust is job No. 1, we started there. A good rolling pin should spread this finicky, delicate dough easily and smoothly, without sticking or tearing. In the test kitchen, we’ve long preferred handle-free French rolling pins for flattening pie dough, since they give us a direct sense of the dough’s thickness and of how hard we are pressing down. Most of our tapered French models weighed less than the handled pins but had just enough heft for this task. One of our handled pins also worked well—at just under 2 pounds, it was slightly less maneuverable but didn’t leave us with cracked, crushed dough. Should a pin be straight or tapered? One tapered model left pie dough thick at the edges; others rolled evenly. We got out our measuring tape and discovered that the problematic pin started tapering from closer to its middle. So fat-bellied that it resembled a lozenge, it provided only 4 inches of straight, flat rolling surface. Considering that the bottom of a standard pie plate measures 7 inches across, pins that stay straight for at least 6 inches function best. As for handled pins, some simply spun in place instead of rolling over the parchment-covered cookie dough. Our go-to pin for this job turned out to be a 19-inch, handle-free straight dowel in slightly textured maple. At 1½ pounds, it was just weighty enough to lend us a hand but light enough to let us maneuver it easily. Another straight, handle-free dowel rolling pin initially looked perfect for the task, since it comes with attachable rings for rolling out cookie dough to a desired thickness. But with rings for only 1/16-, 1/4-, and 3/8-inch thicknesses, that function was limited—and at 13½ inches in length, it made our arms feel cramped when using it." Cook's Illustrated Winner - J.K. Adams 19" maple rolling dowel...See Moredebattheweb
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