On Thu, 29 Oct 2009 21:52:23 GMT, notbob > wrote:

>My baking education is coming along swimingly. I haven't really needed
>a rolling pin yet, but see one in my future. I'd like to try my own
>pie crusts. In Julia's 2nd Art/French book, she discussed rolling
>pins, prefering the basic French style or the huge US ball bearing
>version. On this website:
>
>http://www.fantes.com/rolling-pins.html
>
>....I see more variations than I ever imagined. SS, marble, silpat,
>etc. All those different materials make me think about a rolling
>surface, too. I have a basic Formica-type counter, now. Should I be
>considering something else? Matching silpat, chillable marble, etc,
>pin/surface pair? So many choices.
>
>What say the baking brethren?
>
>nb

I wanted a fat pin that was fairly heavy, and I machine stuff as a
hobby. So I took a piece of 2.5" aluminum pipe about 18" long,
smoothed the outside, turned a couple of tight-fitting aluminum end
plugs, bored the plugs for ball bearings. Slide in a stainless-steel
rod, threaded at each end, through the bearings. Turned a couple of
simple round handles to screw onto the rod. Voila! High-tech rolling
pin.

Now I wish I'd made it watertight so I could fill with ice water. It
wouldn't work right now, cuz of the ball bearings. Maybe the next
project.

Best -- Terry