On Tuesday, November 24, 2015 at 3:11:48 AM UTC-6, Alan Holbrook wrote:
> Is there any real, useful difference between using a tapered rolling pin
> and a non-tapered pin in rolling out pie crusts? Or is technique more
> important than shape?
>
> (Oh, and I apologize for posting something about cooking with no personal
> atacks or political posturing embedded...)

In over 10 years of professional baking I had never seen or heard of a tapered rolling pin! I can imagine they are made for some specific reason, as someone mentioned for rolling something in circles/arcs of rolling action. Dunno.

John Kuthe...