My Marble Rolling pin is broken in half
18 years ago
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- 18 years ago
- 18 years ago
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Rolling pins
Comments (10)It's really a matter of what each person prefers. The only person who can really tell you if a marble rolling pin is right for your mother is.... your mother. Me? I prefer the simple French type--that's basically one solid piece of wood--sort of looks like a tapered broomstick handle. They're inexpensive, and work better for me than any other kind. I don't care for the pins where you can hold the handles still while the pin spins--be they wood or marble. Truthfully, if you gave me a marble rolling pin, I'd admire it, and maybe find a place to display it decoratively in the kitchen, but I wouldn't ever use it for rolling dough or pasta. But, as I said, everyone has their own personal preferences--no right or wrong. Can you ask your mom? or maybe start a general discussion of rolling pins to see if you can get her to commit to something she's always wanted?...See MoreRolling Pin
Comments (16)My SIL is a professional chef and he gave me a really big pin - 30" long. When I make my triple batch sugar cookies or pizza dough it rolls all of it out at once (but I run out of room to maneuver it on the counter so it is used on the dinette table). I also have a regular sized one for piecrusts and a small 8" one I ostensibly bought for the grandchildren that I prefer to use for the small leftover gathers of dough. I sometimes use my French pin for rolling pasta but I am not fond of it, and I use a teflon pin for really sticky doughs. I occasionally use my antique 3" diam. pin with lovely turned ornate handles. I like to use that because it was my Grandma's and it brings back nice memories (I'm a great-grandma so that is how antique it is). Goodness, I didn't realize how many rolling pins I actually have until this post!!! And, I use them all - that in itself is amazing. My daughter had a marble pin and she says it was only good as a weapon - it squashes everything. She now happily uses a regular sized maple pin. I had a glass pin but found it difficult to work with on chilled dough - I ended up pounding the dough to soften enough to roll. That only makes tough dough, not flaky. I think some heat or friction is needed to meld the flour and butter together anyway. GASP, sometimes I even use lard instead of butter for making it flaky! I refrigerate my pins and lay ice cubes in plastic bags on the rolling surface if I'm making piecrusts. Other doughs I don't worry about being so chilled while rolling. If the dough gets too warm it gets popped back into the fridge to chill out for a while. To each his own. Nancy...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 (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 More- 18 years ago
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