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...)

"Alan Holbrook" > wrote in message
. 130...
> 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...)

I think it depends on what you are making. I bought tapered for crackers
and my MIL says they are best for pasta. I wouldn't use tapered for
cookies.

"Alan Holbrook" > wrote in message
. 130...
> 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...)

Good question! I have often wondered that myself.

--
http://www.helpforheroes.org.uk/shop/

On Tuesday, November 24, 2015 at 3:50:11 AM UTC-6, Ophelia wrote:
> "Alan Holbrook" > wrote in message
> . 130...
> > 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...)
>
> Good question! I have often wondered that myself.
>
But which is best for chasing errant husbands?
>
>
--Bryan

"MisterDiddyWahDiddy" > wrote in message
...
> On Tuesday, November 24, 2015 at 3:50:11 AM UTC-6, Ophelia wrote:
>> "Alan Holbrook" > wrote in message
>> . 130...
>> > 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...)
>>
>> Good question! I have often wondered that myself.
>>
> But which is best for chasing errant husbands?

Hmmm if I ever have an errant husband I will try both and report back <g>


--
http://www.helpforheroes.org.uk/shop/

On Tue, 24 Nov 2015 04:44:00 -0800 (PST), MisterDiddyWahDiddy
> wrote:

>On Tuesday, November 24, 2015 at 3:50:11 AM UTC-6, Ophelia wrote:
>> "Alan Holbrook" > wrote in message
>> . 130...
>> > 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...)
>>
>> Good question! I have often wondered that myself.
>>
>But which is best for chasing errant husbands?
>>
>>
"> You are reaping what you sowed by feeding known trolls, dearie"

--
Barbara J Llorente 71 Cerritos Ave San Francisco, CA 94127.
Age 65 (Born 1950) (415) 239-7248. Background Check - Available.
Record

ID: 47846596.

On Tue, 24 Nov 2015 03:11:44 -0600, 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...)

I find the tapered is the best for rolling circles but YMMV - find the
one that suits you best.

On 11/24/2015 5:36 AM, wrote:
> I find the tapered is the best for rolling trolls.

On 11/24/2015 11:04 AM, wrote:
> On 11/24/2015 5:36 AM, wrote:
>> I find the tapered is the best for rolling trolls.
>
>> She cheered Boner on until we arrived at this.

"And I still do"

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...

On 2015-11-24, 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?

BINGO!, on that last statement.

While I was learning to make pie crusts, I purchased an OXO tapered
rolling pin. I think I later tossed it ina fire, as that's all it was
worth. Basically, a piece of minimally finished firewood. If you do
go with a tapered rolling pin, I recommend you go with a brand other
than OXO.

I'm now using a cheapo, but well used, hardwood rolling pin that's all
fulla butter and fat, it's so old. It looks jes like the cheapo
rolling pins for sale at our local sprmkt fer about $3.50. So, yeah,
it's mostly technique.

> (Oh, and I apologize for posting something about cooking with no personal
> atacks or political posturing embedded...)

Well, you did manage to get a bit 'o sarcasm in there.

nb

On 24 Nov 2015 14:44:24 GMT, notbob > wrote:

> On 2015-11-24, 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?
>
> BINGO!, on that last statement.
>
> While I was learning to make pie crusts, I purchased an OXO tapered
> rolling pin. I think I later tossed it ina fire, as that's all it was
> worth. Basically, a piece of minimally finished firewood. If you do
> go with a tapered rolling pin, I recommend you go with a brand other
> than OXO.
>
> I'm now using a cheapo, but well used, hardwood rolling pin that's all
> fulla butter and fat, it's so old. It looks jes like the cheapo
> rolling pins for sale at our local sprmkt fer about $3.50. So, yeah,
> it's mostly technique.
>
> > (Oh, and I apologize for posting something about cooking with no personal
> > atacks or political posturing embedded...)
>
> Well, you did manage to get a bit 'o sarcasm in there.
>
I've often thought someone with a saw and family members who baked
could make quite a few non-tapered French Rolling Pins by cutting a
standard closet rod into lengths and sanding off the sharp the
edges... because that's exactly what my favorite one looks like.

--

sf

On 11/24/2015 12:18 PM, sf wrote:
>> She cheered Boner on until we arrived at this.

"And I still do"

On 2015-11-24 4:11 AM, 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?

I had a regular old rolling pin that had belonged to my mother in law.
I don't know why she had one. I don't think she ever made a pie in her
life. A few years ago my wife bought me a tapered one. I thought it
was a waste of money, but then I tried it and liked it. Don't ask me to
explain why is works so well.

That being said, technique is very important thing. If you roll from
the center out and keep rotating the direction it is much easier to make
a circle that fits into a pie shell instead of an oblong that overhangs
on one way and needs patches on the other side.

On 11/24/2015 8:20 AM, Dave Smith wrote:
> That being said, technique is very important thing.

First you bully the bitches, then you bully them again.

works for me.

On 24/11/2015 2:11 AM, 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...)
>
I used a conventional one for years but saw a French patissier use a
tapered one. So I bought one and after trying it I have relegated the
old one to the back of the drawer.

--
"Serious sport has nothing to do with fair play.
It is bound up with hatred, jealousy, boastfulness,
disregard of all rules and sadistic pleasure in
witnessing violence." George Orwell

On 2015-11-24 10:37 AM, graham wrote:
> On 24/11/2015 2:11 AM, 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...)
>>
> I used a conventional one for years but saw a French patissier use a
> tapered one. So I bought one and after trying it I have relegated the
> old one to the back of the drawer.
>

My old one was relegated to the back of the drawer for a while do, but
it was eventually thrown out and I have only the tapered one now.

On 11/24/2015 8:40 AM, Dave Smith wrote:
> My old one was relegated to the back of the drawer for a while
> but it's time to bully Julie again, so woo woo!

On 11/24/2015 11:11 AM, Dave Smith wrote:
>> She cheered Boner on until we arrived at this.

"And I still do"

On Tue, 24 Nov 2015 08:37:15 -0700, graham > wrote:

>On 24/11/2015 2:11 AM, 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...)
>>
>I used a conventional one for years but saw a French patissier use a
>tapered one. So I bought one and after trying it I have relegated the
>old one to the back of the drawer.

I have a marble one. It was my mother's, but I never saw her make
pastry so I don't know why she had it.

It seems to flatten out the pastry better than a wood one, and if you
need to keep your pastry chilled, you can put it in the freezer. I
quite like it.

Doris

On 24/11/2015 8:37 PM, Doris Night wrote:
> On Tue, 24 Nov 2015 08:37:15 -0700, graham > wrote:
>
>> On 24/11/2015 2:11 AM, 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...)
>>>
>> I used a conventional one for years but saw a French patissier use a
>> tapered one. So I bought one and after trying it I have relegated the
>> old one to the back of the drawer.
>
> I have a marble one. It was my mother's, but I never saw her make
> pastry so I don't know why she had it.
>
> It seems to flatten out the pastry better than a wood one, and if you
> need to keep your pastry chilled, you can put it in the freezer. I
> quite like it.
>
> Doris
>
My Mother was an excellent cook and her pastry was always sought after
at family gatherings. She never chilled it, just brought it together and
immediately rolled it out. I pretty well follow her, although I do use a
food processor, and I think she would be happy with my efforts (she died
8 years ago this week). I used to watch her make so many things but
there is one dish that died with her and that was a casserole of pig's
fry (offal) that I can taste in my mind. I wish I knew how she made it.
Graham

--
Atheism and Religion are but two sides of the same coin;
one uses its head, while the other relies on tales.

On 11/25/2015 12:25 AM, graham wrote:
> make so many things but there is one dish that died

What do you mean by "offal"? "Everything but the squeal", or some subset?

On 24/11/2015 11:00 PM, Travis McGee wrote:
> On 11/25/2015 12:25 AM, graham wrote:
>> make so many things but there is one dish that died
>
> What do you mean by "offal"? "Everything but the squeal", or some subset?

Organ meats.

--
Atheism and Religion are but two sides of the same coin;
one uses its head, while the other relies on tales.

Doris Night wrote:
>
>I have a marble one. It was my mother's, but I never saw her make
>pastry so I don't know why she had it.

It was probably a 25th anniversary gift from your father... by now it
probably needs fresh batteries!

On 11/24/2015 8:37 PM, Doris Night wrote:
> On Tue, 24 Nov 2015 08:37:15 -0700, graham > wrote:
>
>> On 24/11/2015 2:11 AM, 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...)
>>>
>> I used a conventional one for years but saw a French patissier use a
>> tapered one. So I bought one and after trying it I have relegated the
>> old one to the back of the drawer.
>
> I have a marble one. It was my mother's, but I never saw her make
> pastry so I don't know why she had it.
>
> It seems to flatten out the pastry better than a wood one, and if you
> need to keep your pastry chilled, you can put it in the freezer. I
> quite like it.
>
> Doris
>
"My mental health professional has directed me to apologize to this
group at large and to Marty and Steven in specific for acting out
here. A change in my medications is being made to address a disorder I
have been experiencing this summer. I will be monitored, but I am no
longer allowed to engage in certain activities I previously have
enjoyed as they exacerbate my condition. I apologize for being
disruptive, in a better state of mind this was generally not an issue
for me."

Casa Boner, Fri, 20 Sep 2013 18:37:53 -0600
Message-ID: >
--
Barbara J Llorente 71 Cerritos Ave San Francisco, CA 94127.
Age 65 (Born 1950) (415) 239-7248. Background Check - Available. Record

ID: 47846596.

On 11/24/2015 3:11 AM, 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...)
>

I prefer a non-tapered rolling pin for an even crust (or whatever else I
am using it for). Incidentally, my grandmother always used a heavy
glass rolling pin (non-tapered). She would fill it with ice for some
purposes.

MaryL

On 2015-11-24, MaryL > wrote:

> She would fill it with ice for some purposes.

There's a lotta "ice-filled" rolling pins, out there.

A pie crust is always a juggling act between the dough being too cold
and too warm. If the dough is too cold, it will crack/split while
rolling. If it is too warm, the butter/shortening will melt and not
bake into a flakey crust. That old "gotta be cold" dough myth is
bogus. Nevertheless, many believe they must do all they can to keep
the dough cold. This includes ice-filled rolling pins, granite
counter-tops, etc, all unnecessary.

I started with 20-30 mins in fridge, then remove from fridge and roll.
Also, the water in the dough is often different for each situation.
For instance, since it is so dry, here, I typically hafta add 1/3 C
ice water per 1 C flour. This is more than the 1/4" C recommended in
my dough recipe.

Bottom line: the more pies you bake, the better you will become at
rolling pie dough.

nb

In article >, stancole1
@invalid.yahoo.com says...
>
Incidentally, my grandmother always used a heavy
> glass rolling pin (non-tapered). She would fill it with ice for some
> purposes.

I had one of those as a wedding present (made by Pyrex, with rubber
seals at both ends for filling with ice) but gave it away long ago; the
ice thing was a faff and not worth the trouble IMHO. When making a pie,
I make the pastry first, put the lump in a bag in the fridge and let it
chill while I prepare the filling. That's quite cold enough.

At home I use a trad straight-sides beech wood pin.

Janet UK

On Tue, 24 Nov 2015 03:11:44 -0600, 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...)

I have both and favor the non-tapered one. The tapered one isn't as
large a diameter as the non-tapered. It also does not have an even
length, tapering where handles might be on a roller pin. Never
figured out why it is tapered that way or why anyone would want to use
it.

--

sf

On Tue, 24 Nov 2015 03:11:44 -0600, 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...)


"> You are reaping what you sowed by feeding known trolls, dearie"

--
Barbara J Llorente 71 Cerritos Ave San Francisco, CA 94127.
Age 65 (Born 1950) (415) 239-7248. Background Check - Available.
Record

ID: 47846596.

On 11/24/2015 12:52 PM, sf wrote:
> On Tue, 24 Nov 2015 03:11:44 -0600, 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...)
>
>
> "> You are reaping what you sowed by feeding known trolls, dearie"
>
> --
> Barbara J Llorente 71 Cerritos Ave San Francisco, CA 94127.
> Age 65 (Born 1950) (415) 239-7248. Background Check - Available.
> Record
>
> ID: 47846596.
>
>> She cheered Boner on until we arrived at this.

And I still do
--
Barbara J Llorente 71 Cerritos Ave San Francisco, CA 94127.
Age 65 (Born 1950) (415) 239-7248. Background Check - Available. Record

ID: 47846596.