ben wrote:
> Hi,
>
> I am doing more cooking lately and decided I need a rolling pin to "open
> my horizons". What should I look for in a rolling pin. I saw some kind
> of stainless steel one for $25, but my local supermarket has a wooden
> one that looks good for $10. I also so a marble one which was very
> expensive and on the box said it should be put in a freezer so the dough
> wouldn't stick to it which sounds like a pain in the behind. What's
> good in a rolling pin? It seems that the $10 one could do the same thing
> as the $25 so is it just a preference?
>
> I presume a good one should be relatively heavy and not have dough stick
> to it easily. Is that the case with wood?
>
> Thanks all,
> Ben
>

I saw someone on TV using a wine bottle as a rolling pin. So I tried
it. Now, even though I have a couple of wooden pins, I always use a 22
ounce longneck beer bottle to roll pastry because it works *so* much
better than a wooden pin. If you use a wine bottle, get one that is
rather tall with straight sides (like a returnable beer bottle).

-Bob