My Marble Rolling pin is broken in half
nodakgal
15 years ago
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grammahony
15 years agoHappy_Go_Lucky_Gayle
15 years agoRelated Discussions
Help Please! I need a new rolling pin. Any advice or links???
Comments (4)Hi Cindy! I don't anything beats a wooden rolling pin. I like the french ones as well, they're simplicity in motion. Since you're making pies, a white marble one might be nice for keeping your pastry cold, and it would go with your kitchen. The thing about those is that they're heavy, which you could look at as doing some of the work for you, OR too heavy to handle. (I guess it depends on where you are in your life at the moment!) Rolling pins are a very personal choice, aren't they?...See MoreBakers, what kind of rolling pin should I have?
Comments (17)I've used a lot different ones, including wine bottles. I really like my ball bearing one. It's some kind of fancy plastic, textured so the flour clings and the dough doesn't. It's the best for soft doughs. For stiff dough, I have a wood cylinder. I like that it's very even. I prefer it to tapered wood. I've used, but don't own, a tapered marble one, which was fantastic. I've seen a lot of them that seem more for show than use--they're pretty, but heavily pitted and tapered all through the body, instead of mostly at the ends. The weight is great for stiff dough, but the continuous taper makes it much harder to get an even thickness, and I just don't want to spend that much time learning to use a rolling pin that's wonky. :) If I ever find a marble rolling pin like my friend's, smooth and properly shaped, I'm buying it no matter the price....See Morerolling 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 MoreRolling Pins
Comments (18)I know you like to cook, but honestly I'm tired of it. I don't want a rolling pin, even if it is a Vic Firth. Your husband WANTS you to have a VF rolling pin! So funny! DS will get a kick out of this. He was drumming with one of my knitting needles last night. He just cannot stop. Watch out if your husband gets TWO rolling pins--he may want to try them out as big drumsticks for a new sound! Here is a link that might be useful: rolling pins...See Morekathi_mdgd
15 years agocheryl_ok
15 years agojennmonkey
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15 years agoMarigene
15 years agocheryl_ok
15 years agonodakgal
15 years ago
FlamingO in AR
15 years ago
Shireen Shah
4 years ago
marylmi
4 years agomamapinky0
4 years agomarylmi
4 years ago
socks
4 years ago
tjkeen
4 years agomamapinky0
4 years ago
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