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good charactaristics in a rolling pin
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 -- "What passes for wisdom may only be eloquent foolishness" Cheap long distance calling using Onesuite (http://www.onesuite.com). 2.5 cents/min anywhere in the U.S., to Canada or the U.K. No monthly or connection fees! Use promotional code 038664643 for 20 free minutes. |
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good charactaristics in a rolling pin
ben wrote:
> Hi, (snip) > 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 Flour the pin. Mine is wooden. Jill |
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good charactaristics in a rolling pin
"ben" > wrote in message ... > 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 Personally I prefer a "pastry rolling pin" I think they gibe more control and a better feel. Here just 1 example Dimitri http://216.239.57.104/search?q=cache...try-Rolling-Pi n.asp+%22pastry+Rolling+Pin%22&hl=en&ie=UTF-8 |
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good charactaristics in a rolling pin
"ben" > wrote in message ... > 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 > Here are the things I look for in a rolling pin: Weight/heft: A heavier rolling pin means less work for you, and will also produce more even results. Ease of use: Some people prefer the dowel type pins, others the ones with stationary handles. It's a matter of preference, and if you have the opportunity to try them both out, all the better. Size: You don't want one that is too small, as it will make getting an even thickness more difficult. You also don't want one that is so large as to make it unwieldy. Quality: Some of the cheaper ones, especially the cheaper wooden ones, won't last as long as a quality pin. The cheap wooden ones, for example, will split/splinter, which is not something you want, obviously :-)....Unless you're not getting enough fiber in your diet! As for sticking, depending on the dough, you can flour the pin (and the surface you're rolling on) or you can use a rolling pin cover, which is cloth. I just rub a bit of flour into the wood on mine. The marble pin, by the way, is excellent if what you'll be using it for is mostly pastry. If you store it in the freezer, it's not a big deal to keep it chilled. Being cold gives it an advantage when making things like pie crust, puff pastry, etc because it will keep the butter from melting, and that is essential to having the best results with your dough. kimberly |
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good charactaristics in a rolling pin
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 > > Ideally, the pin should be heavy, smooth and well-balanced. My preference is for the solid wood cyclinder sort: blunt-ended for pounding, no fussy handles that never are comfortable anyway. Flouring it lightly makes it nonstick anyway. Easy to scrub and wood is naturally antibacterial. |
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good charactaristics in a rolling pin
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 |
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good charactaristics in a rolling pin
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good charactaristics in a rolling pin
Nexis wrote:
> The marble pin, by the way, is excellent if what you'll be using it for is > mostly pastry. If you store it in the freezer, it's not a big deal to keep > it chilled. Being cold gives it an advantage when making things like pie > crust, puff pastry, etc because it will keep the butter from melting, and > that is essential to having the best results with your dough. At this point I am thinking of pastries with regards to the rolling pin. But a silly question - what else are they used for? Thanks, Ben -- "What passes for wisdom may only be eloquent foolishness" Cheap long distance calling using Onesuite (http://www.onesuite.com). 2.5 cents/min anywhere in the U.S., to Canada or the U.K. No monthly or connection fees! Use promotional code 038664643 for 20 free minutes. |
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good charactaristics in a rolling pin
Dimitri wrote:
> Personally I prefer a "pastry rolling pin" I think they gibe more control > and a better feel. > > Here just 1 example > > Dimitri > > http://216.239.57.104/search?q=cache...try-Rolling-Pi > n.asp+%22pastry+Rolling+Pin%22&hl=en&ie=UTF-8 That's certainly cheap. Though I haven't seen them at any stores I have been to. Something to consider though. Thanks, Ben -- "What passes for wisdom may only be eloquent foolishness" Cheap long distance calling using Onesuite (http://www.onesuite.com). 2.5 cents/min anywhere in the U.S., to Canada or the U.K. No monthly or connection fees! Use promotional code 038664643 for 20 free minutes. |
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good charactaristics in a rolling pin
On Thu, 04 Mar 2004 10:07:38 -0500, ben > wrote:
>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. This might help. The audio segment is available, too, which is longer. http://www.splendidtable.org/soupton...lingpins.shtml |
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good charactaristics in a rolling pin
> zxcvbob wrote"
> >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). Yup, wine bottles work great... for pastry work use a bottle fresh from the fridge. ---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon ```````````` "Life would be devoid of all meaning were it without tribulation." |
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good charactaristics in a rolling pin
"PENMART01" > wrote in message ... > Yup, wine bottles work great... for pastry work use a bottle fresh from the > fridge. > > > ---= BOYCOTT FRENCH--GERMAN (belgium) =--- > ---= Move UNITED NATIONS To Paris =--- > Sheldon > ```````````` > "Life would be devoid of all meaning were it without tribulation." > What kind of fercocktah, newbie, piece-of-....sorry, I was channelling there for a moment... Seriously, a bottle out of the fridge? Unless your kitchen is colder than your fridge, or humidity controlled at 0%, you're going to get condensation on the outside of that bottle. Do you really want to smear water all over your pastry dough? Jason |
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good charactaristics in a rolling pin
"ben" > wrote in message ... > Nexis wrote: > > The marble pin, by the way, is excellent if what you'll be using it for is > > mostly pastry. If you store it in the freezer, it's not a big deal to keep > > it chilled. Being cold gives it an advantage when making things like pie > > crust, puff pastry, etc because it will keep the butter from melting, and > > that is essential to having the best results with your dough. > > At this point I am thinking of pastries with regards to the rolling pin. > But a silly question - what else are they used for? > > Thanks, > Ben > > -- > "What passes for wisdom may only be eloquent foolishness" > Cookies, mainly...which for most recipes the marble wouldn't matter for. Also for rolling out things like bread doughs, sweet rolls, savory rolls, chocolate clay, fondant, crushing graham crackers and the like. kimberly |
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good charactaristics in a rolling pin
Jason Tinling wrote:
> > What kind of fercocktah, newbie, piece-of-....sorry, I was channelling there > for a moment... > > Seriously, a bottle out of the fridge? Unless your kitchen is colder than > your fridge, or humidity controlled at 0%, you're going to get condensation > on the outside of that bottle. Do you really want to smear water all over > your pastry dough? > > Jason LOL.. that was good. Thanks for the laugh. Goomba |
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good charactaristics in a rolling pin
Nexis wrote:
> Cookies, mainly...which for most recipes the marble wouldn't matter for. > Also for rolling out things like bread doughs, sweet rolls, savory rolls, > chocolate clay, fondant, crushing graham crackers and the like. Why would you roll out dough for bread and rolls? I mainly make challah where I just roll out strips for brading with my hands - I don't know how I could do it with a rolling pin. Do you mean something you roll up with regards to rolls and that is what the rolling pin would be for? I should probably find myself a recipe for that once I get one. regards, Ben -- "What passes for wisdom may only be eloquent foolishness" Cheap long distance calling using Onesuite (http://www.onesuite.com). 2.5 cents/min anywhere in the U.S., to Canada or the U.K. No monthly or connection fees! Use promotional code 038664643 for 20 free minutes. |
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good charactaristics in a rolling pin
"ben" > wrote in message
... : 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 ============= My wood pin has been retired for 20 years. I only use a marble one and have never needed to put it in the freezer. Marble stays cooler than other surfaces which is why it works so well with pie crusts. YMMV, but I doubt it. LOL -- Cyndi <Remove a "b" to reply> |
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good charactaristics in a rolling pin
"ben" > wrote in message ... > Nexis wrote: > > > Cookies, mainly...which for most recipes the marble wouldn't matter for. > > Also for rolling out things like bread doughs, sweet rolls, savory rolls, > > chocolate clay, fondant, crushing graham crackers and the like. > > Why would you roll out dough for bread and rolls? I mainly make challah > where I just roll out strips for brading with my hands - I don't know how I > could do it with a rolling pin. Do you mean something you roll up with > regards to rolls and that is what the rolling pin would be for? I should > probably find myself a recipe for that once I get one. > > regards, > Ben > > -- I have a few recipes for bread where you roll it out and then roll it up much like you would sweet rolls, or cinnamon rolls. There's orange bread, cinnamon bread, and chocolate-almond for starters. There are also many dinner rolls that I use the pin for...one where you roll it out, fold it in layers, then slice the layers; another where you roll it, cut into squares and then put 2 squares so the corners are at odds into each cup of a muffin tin and bake. And of course, there are the cinnamon rolls, which translates into orange rolls, date rolls, cranberry (or raspberry or strawberry) cream cheese rolls, etc. kimberly |
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good charactaristics in a rolling pin
>
>"PENMART01" > wrote in message ... > >> Yup, wine bottles work great... for pastry work use a bottle fresh from >the >> fridge. >> > >What kind of fercocktah, newbie, piece-of-....sorry, I was channelling there >for a moment... > >Seriously, a bottle out of the fridge? Unless your kitchen is colder than >your fridge, or humidity controlled at 0%, you're going to get condensation >on the outside of that bottle. Do you really want to smear water all over >your pastry dough? > >Jason Hey, that you wanna do your pastry work in a warm humid space is no consequence of mine. Pastry workers cool their marble in the fridge all the time. Perhaps you live in a climate whereas your concept of pastry work is tortillas. ---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon ```````````` "Life would be devoid of all meaning were it without tribulation." |
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good charactaristics in a rolling pin
>Nexis wrote:
> >> Also for rolling out things like bread doughs, sweet rolls, savory rolls, >> chocolate clay, fondant, crushing graham crackers and the like. > >Why would you roll out dough for bread and rolls? > >Ben Good point... if it can be rolled with a pin it ain't yeast bread dough... sweet dough yes, bread dough no. ---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon ```````````` "Life would be devoid of all meaning were it without tribulation." |
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good charactaristics in a rolling pin
On 03/04/2004 7:30 AM, in article
, "Dimitri" > opined: > > "ben" > wrote in message > ... >> 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 > > > Personally I prefer a "pastry rolling pin" I think they gibe more control > and a better feel. > > Here just 1 example > > Dimitri > > http://216.239.57.104/search?q=cache...cessories-stor > e.com/PROGRESSIVE-INTERNATIONAL-Progressive-20-Inch-Wood-Pastry-Rolling-Pi > n.asp+%22pastry+Rolling+Pin%22&hl=en&ie=UTF-8 > > I could turn one of those on a lathe in about 30 seconds. The Mexicans use a simple dowel for tortilla's Why do some rolling pins have bearings that spin and others are straight one piece? |
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good charactaristics in a rolling pin
>"Rick & Cyndi" writes:
> >My wood pin has been retired for 20 years. I only use a marble >one and have never needed to put it in the freezer. Marble stays >cooler than other surfaces which is why it works so well with pie >crusts. Unless marble is chilled it will be at precisely the same temperature as everything else within that space. But you are correct, marble is used because it stays cooler than other materials, marble is used because it maintains whatever temperature it's at longer, because it has greater mass, but unless it's chilled it will not be cooler than the ambient temperature. Confectionary and pastry workers generally employ very large marble slabs, much too cumbersome and heavy to easily move about, certainly not into a fridge... but the space they work in is an air conditioned space and it's kept cold, colder than the comfort zone folks are used to for their homes and work places... the pastry chef does not prepare the pastry dough in the space where the pastry is baked. If you're going to work pastry on marble at home choose a cool dry day and work during early morning before the sun rises... unless you have AC, and then be sure the sun is not streaming in the windows directly on whatever surface you're working. ---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon ```````````` "Life would be devoid of all meaning were it without tribulation." |
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good charactaristics in a rolling pin
elvispimps fabricates:
"Dimitri" opined: >> >> "ben" > wrote >>> >>> I am doing more cooking lately and decided I need a rolling pin >> >> Personally I prefer a "pastry rolling pin" I think they give more control >> and a better feel. >> >> Here just 1 example >> >> Dimitri >> >http://216.239.57.104/search?q=cache...en-accessories -store.com/PROGRESSIVE-INTERNATIONAL-Progressive-20-Inch-Wood-Pastry-Rolli ng-Pin.asp+%22pastry+Rolling+Pin%22&hl=en&ie=UTF-8 > >I could turn one of those on a lathe in about 30 seconds. You exaggerate... you couldn't chuck your elongated wooden nose between the head and tail stocks in under 30 minutes... and you'd spend an hour making a template that configuration... then you'd spend at least 15 minutes sanding and another 15 minutes sealing the wood with two finish coats. And I seriously doubt you could turn that object in under 15 minutes, and an arrogant putz like you would likely ruin a few before getting one passibly correct. Dimitri can buy his all ready to go, for a lousy SIX BUCKS!!!!... less than you'd pay for the hardwood stock.. and he don't need any stinkin' wood lathe! Idiot! ---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon ```````````` "Life would be devoid of all meaning were it without tribulation." |
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good charactaristics in a rolling pin
"ben" > wrote in message ... > 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 > > > -- > "What passes for wisdom may only be eloquent foolishness" > > I like a heavy maple rolling pin the type with bearings, well floured, for cookies, piecrust and pastries. A well used rolling pin is my favorite, my mom gave me one of hers, perfectly worn in. I tend to like that one better than my *new* one that I picked up ten years ago or so for around $30. When the time comes for my parents to break up houskeeping the other rolling pin is on my wanted list. Jessica |
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good charactaristics in a rolling pin
"marble is used because it maintains
whatever temperature it's at longer, because it has greater mass" I have no possible comment to this incredibly worthless statement. "PENMART01" > wrote in message more of the same drivel. |
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good charactaristics in a rolling pin
On Thu, 04 Mar 2004 12:09:41 -0500, ben > wrote:
>Nexis wrote: >> The marble pin, by the way, is excellent if what you'll be using it for is >> mostly pastry. If you store it in the freezer, it's not a big deal to keep >> it chilled. Being cold gives it an advantage when making things like pie >> crust, puff pastry, etc because it will keep the butter from melting, and >> that is essential to having the best results with your dough. > >At this point I am thinking of pastries with regards to the rolling pin. >But a silly question - what else are they used for? > >Thanks, >Ben to knock husbands over the head with. your pal, maggie |
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good charactaristics in a rolling pin
blake murphy wrote:
> to knock husbands over the head with. Aaah. Thanks for that. Now I'll remember to keep it away from my wife. regards, Ben -- "What passes for wisdom may only be eloquent foolishness" Cheap long distance calling using Onesuite (http://www.onesuite.com). 2.5 cents/min anywhere in the U.S., to Canada or the U.K. No monthly or connection fees! Use promotional code 038664643 for 20 free minutes. |
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