In article >,
"jmcquown" > wrote:

> "Mark Thorson" > wrote in message
> ...
> > Melba's Jammin' wrote:
> >>
> >> In article >,
> >> Sky > wrote:
> >> > I am very far from expert, but wouldn't a chilled marble/stone/steel
> >> > rolling pin do well to help keep the dough cold as it's worked? Just
> >> > wondering.
> >> >
> >> > Sky, who rarely bakes anything
> >>
> >> That's the thought but they're expensive, IMO.
> >
> > Wood is a good insulator. If the dough is properly
> > chilled, there's no need to chill it further
> > if you don't let it warm up. Styrofoam and cork
> > are better insulators, does anybody make pins
> > with cores of those materials?
> >
> > Does anyone make a rolling pin that can be filled
> > with ice water? Dry ice? And a board to go with
> > it? I suppose one can sell anything to the gullible.
>
> >
>
> Tupperware used to sell a hollow plastic rolling pin you were supposed to
> fill with ice cubes or ice water. My mom had one back in the 60's. I don't
> remember her ever actually rolling out dough, though
>
> Jill

My mom used to have one of those too and she swore by it. I've no idea
what ever happened to it tho'...
--
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