My Marble Rolling pin is broken in half
nodakgal
16 years ago
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grammahony
16 years agoHappy_Go_Lucky_Gayle
16 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 MoreWhat kind of rolling pin do you have?
Comments (14)Sunnyco, I'll just bet that's what my mom's rolling pin started out life as! My father made it for her, I'm sure that it was originally a dowel. That's basically what mine is too although it came from Wm Sonoma & was more costly than a closet pole (I'm sure). The edges of the ends are rounded a bit. Demicent, those hollow glass rolling pins are the coolest. I see them at glass shows all of the time but always wondered about their fragility. I guess they'd have to be pretty durable for them to still be around & in use. Nina...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 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 Morekathi_mdgd
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