Bakers, what kind of rolling pin should I have?
sumnerfan
13 years ago
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13 years agoRelated Discussions
rolling pin question
Comments (37)FOAS, In fact, everyone is correct in some aspects, including LindaC's statements, the ones which I agree to. I know many people may find it bothersome to think about this, and I apologize to them; but cooking science is not that much of an exoteric thing, and some times it answers the question, â Why my pie dough is not goodâÂÂ. To answer your questions, 1. The stone counter is always at room temperature, which is about 80 degrees in the kitchen. When you put you hand on it, which is about 98.6 degrees, you will feel cold. But if you put a lump of cold dough from the refrigerator on it, which is about 40 degrees, the 80-degree stone will start to warm up the 40 degree colder dough, until everything comes to equilibrium, then everything reaches room temperature. 2. The identical situation will occur with a wood counter top. Except everything goes much slower because wood is a better insulator, and has less thermal mass to warm up your dough. To take advantage of the thermal mass (thermal capacity, thermal swing, etc.) of the stone, as Jim had indicated, you can refrigerate the stone slab if it is portable, or put ice cubes in a plastic bag on the counter to chill the stone first. Of course, this creates a little issue on a hot humid day, moisture will start to condense on the stone counter immediately. The stone slab I had could go in the refrigerator. Not only that, it could go into the oven. It is very nice to have your main course dishes on your dining table kept warm for a long time when it is being served. I did not mention a different thing I am doing now because I didnâÂÂt want to annoy people here. I have a 1/4 â thick aluminum plate which I have attached several Peltier solid state thermoelectric modules to. If you google Peltier you will find out that it is a fascinating electronic device. It is a tiny cookie-size reversible refrigerator with no moving parts. When you apply a DC current through it, one side of it will be very cold and the other side will be very hot. If you flip the switch the cold hot sides will reverse. I now have a plate that is both for hot and for cold. Not only that, by the switching arrangement of the modules, half of the plate is hot for hot food and at the same time the other half of the plate is cold for salads. It is much lighter than a slab of stone. I am not sure why they donâÂÂt sell this, because it is not expensive. You can buy a portable refrigerator using this device for about $30. dcarch...See MoreWho all uses a French Rolling Pin?
Comments (25)I've used the tapered rolling pins and like them. My Nona used a stick that was about one and a half inches in diameter, and I like those too. Like Annie said, I'll use whatever is available and it's fine. For quite a long time I've had a marble rolling pin and really love it. It does quick work and I don't have any problem with getting an even thickness, no matter what size I'm making. Also it doesn't smush soft doughs like I've heard some people say. The weight does help me work it fast....See MoreRolling pins
Comments (21)I started out with a "standard" American pin, short and lightweight, but years ago in a second-hand shop in Julian, CA (known for apple pies!), I found the American pin grainlady was describing. It's a Thorpe with metal ball bearings. It has some weight, is long, already well seasoned and smooth as silk, and my favorite feature, if you hold it up by both handles and reach a finger over to spin it, it just spins smoothly, quietly forever. Rolling out a pie crust is child's play with this pin. A suggestion for those who don't like the band-type spacers because they limit the size of your dough and can score it, I have used various sized wood strips from the hardware store alongside my dough. As long as your rolling pin is long enough to rest between two strips it works well, but it does have limitations, too. I'm enjoying this discussion, so carry on!...See MoreGorgeous springerle rolling pin
Comments (3)I saw that pin and drooled. I've been making springerle (or trying to)for about ten years and I use a flat wooden hand-carved mold that has six pictures on it. I've never used a rolling pin. I would think it would be more difficult than a flat mold. It's a very time consuming job to make these cookies, but so enjoyable to put on a plate and hear people say "Did you make these?" I love the anise taste with a cup of coffee....See Morevitamins
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