On Fri, 30 Oct 2009 05:36:56 GMT, Wayne Boatwright
> wrote:

>I have a 60 year old birdseye maple traditional-style rolling pie, 20 inch
>long plus handles, nearly 4 inches in diameter. I've never felt the need
>for another or different rolling pin, as it has satisfied all my needs.
>
4 inches??? You're driving a steam roller! It's a manly rolling pin.
Har! Tim the Toolman Taylor would be proud of you.

>The weight of the dense wood alone pretty much insures an even thickness of
>dough. Not sure I've ever seen a need for dough that was thinner in the
>middle.

The only time I make dough thinner in the middle is with pizza... when
I want an edge that will blister and bubble up. Otherwise, I roll it
flat too.

I haven't figured out yet what the real purpose is for a tapered
rolling pin. I was hoping someone who baked/cooked professionally
would know, but they haven't chimed in yet if they do. I bought it
because it was different and it wasn't expensive. In fact the
straight one wasn't either. I almost swallowed my teeth when I saw
the prices they've put on rolling pins now! Glad I bought mine when I
did.

> Sometimes I put my hands on the pin itself instead of the handles,
>depending on what and how I'm rolling.

That's the only way to use my "french" pin. It doesn't have handles.
I was surprised to see the tapered one is now called "french", because
that's what the straight one was called back when I bought it (Julia
was on TV - not reruns) and that's what I've called it ever since.


--
I love cooking with wine.
Sometimes I even put it in the food.