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Rolling Pins

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Sheila Take a Bow:
A friend once gave me a variety of rolling pins, plus I already owned one, so here's my take:

I grew up using a wooden rolling pin with handles.  I like it, but I wish the surface was a bit bigger.

The French rolling pin is okay, but I am not always a fan of the tapering.  It takes some getting used to.

My favorite is a wood one with no handles and no tapering.  I like it because it's easier for me to keep everything even.  It's wide enough for everything I do, it's easy to use, and it's not too heavy.

Then there's my marble rolling pin.  It's *so* heavy that it's really easy to roll the pastry too thin.  I don't really like to use it; the wooden one is so much easier for me.  (Though I have told my husband that in case of the zombie apocalypse, I'm arming myself with the marble rolling pin.)

alkira6:

--- Quote from: Amara on April 11, 2013, 01:52:39 PM ---I'll be using it mostly but not exclusively for pastry. I just ordered the tapered French wooden one from Amazon, but am considering buying a marble one too.

The stainless steel caught my eye, and I am very interested to hear about the inset that can be chilled. Which one do you have, Alkira6?

And Nrb80, tell me more about your silicone one. I have never heard of that. How does it work and what do you use it for?

--- End quote ---

I can't find the exact one but it is similar to this http://www.amazon.com/Cuisipro-Stay-Cool-Rolling-Pin/dp/B000G1EA1S

That one you can fill with cold water and/or ice cubes for weight and chilling power.  The one I am borrowing is very similar, but the handle screws off and there is a slender rubberish tube that comes out that can be filed with water and chilled or frezen and then put back.  I'll text my cousin and see if she can remember where she got it. It might be pampered chef, a lot of her stuff is from them.

jpcher:
I'm curious, Amara, what are the benefits of a tapered rolling pin?

It would seem, to me, that there would be an uneven thickness of the dough. Or is there a trick to using it? Pressing down on one side, then the other? Is this something that takes skill and needs to be mastered?


I have a plain wooden pin with the handles which suits me just fine, but I'm not much of a baker. I do like my mother's marble pin (with handles) because it's heavier and you don't need to use as much pressure to roll the dough out.

Amara:
I've always used the familiar American ones with handles but thought about the tapered ones for a while now. Apparently, they are better for pie and other pastry dough. I'm not sure why though. I know it will take a bit to get used to it, but that's okay. This is the one I got: http://www.amazon.com/gp/product/B000KESQ1G/ref=oh_details_o01_s00_i00?ie=UTF8&psc=1

I also just ordered one without handles but not tapered ( http://www.amazon.com/gp/product/B000IYYG26/ref=oh_details_o00_s00_i00?ie=UTF8&psc=1 ) because of this from The Splendid Table: http://www.splendidtable.org/story/rolling-pins

It's interesting that they dislike both the marble and the aluminum ones as well as the ones you can chill. Alkira6, do you have any condensation problems? I don't (yet) have a subscription to ATK online. If anyone does (and is willing to look), do they have a recommendation?

With all the fresh fruit coming up pies are in the air, especially blueberry and cherry.

alkira6:
I have had absolutely no problems with condensation, I have no idea why. I take it as magic and just keep going.

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