I was watching a cooking show, and the demonstrator was using what
appeared to be a ceramic rolling pin to roll the dough. It was greenish
in color, and I assume heavier than a wooden one. Do these work better
than wood ones? Also I noticed he put his flour and so forth in a food
processor to make the dough. Is this a good idea?

Thanks

Tom

The rolling pin was probably marble, which comes in any color marble
does. They are indeed heavy. I have one and simply love it! For
pastry crust I use a knitted sleeve on it, but for heavier doughs do
not. Two things -- always hand wash (because of the wooden handles),
and don't drop it (marble can shatter). They are not expensive.

As to making dough, I don't have a food processor, but make wonderful
doughs in my KitchenAid stand mixer. It is fairly quick and does a
good job. For pastry crust I always use an old-fashioned pastry cutter
and bowl and do it by hand -- just as fast as with the KitchenAid,
easier clean-up, and better result.


wrote:
> I was watching a cooking show, and the demonstrator was using what
> appeared to be a ceramic rolling pin to roll the dough. It was greenish
> in color, and I assume heavier than a wooden one. Do these work better
> than wood ones? Also I noticed he put his flour and so forth in a food
> processor to make the dough. Is this a good idea?
>
> Thanks
>
> Tom

" wrote:
>
> I was watching a cooking show, and the demonstrator was using what
> appeared to be a ceramic rolling pin to roll the dough. It was greenish
> in color, and I assume heavier than a wooden one. Do these work better
> than wood ones? Also I noticed he put his flour and so forth in a food
> processor to make the dough. Is this a good idea?

The alleged advantage of a (likely) marble rolling pin is that
they stay cold, though many people in hot climates are more
likely to find them staying hot. As for the food processor, I
pride myself in my pastry and I do it by hand. I have tried the
FP and had inferior results. The real trick to pastry is to get
the shortening cut up, but not too fine, and then mixed with the
other ingredients with as little work as possible.

In article .com>,
" > wrote:

> I was watching a cooking show, and the demonstrator was using what
> appeared to be a ceramic rolling pin to roll the dough. It was greenish
> in color, and I assume heavier than a wooden one. Do these work better
> than wood ones? Also I noticed he put his flour and so forth in a food
> processor to make the dough. Is this a good idea?
>
> Thanks
>
> Tom

If you want to play with heavy rolling pins, my mom had a marble one. :-)

It was awesome... It came with a marble board as a set.
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Dave Smith" > wrote in message
...
> " wrote:
>>
>> I was watching a cooking show, and the demonstrator was using what
>> appeared to be a ceramic rolling pin to roll the dough. It was greenish
>> in color, and I assume heavier than a wooden one. Do these work better
>> than wood ones? Also I noticed he put his flour and so forth in a food
>> processor to make the dough. Is this a good idea?
>
> The alleged advantage of a (likely) marble rolling pin is that
> they stay cold, though many people in hot climates are more
> likely to find them staying hot. As for the food processor, I
> pride myself in my pastry and I do it by hand. I have tried the
> FP and had inferior results. The real trick to pastry is to get
> the shortening cut up, but not too fine, and then mixed with the
> other ingredients with as little work as possible.

The trick is to put the rolling pin in the refrigerator before using it.
Don't tell anyone else here.

In article >,
Dave Smith > wrote:

> " wrote:
> >
> > I was watching a cooking show, and the demonstrator was using what
> > appeared to be a ceramic rolling pin to roll the dough. It was greenish
> > in color, and I assume heavier than a wooden one. Do these work better
> > than wood ones? Also I noticed he put his flour and so forth in a food
> > processor to make the dough. Is this a good idea?
>
> The alleged advantage of a (likely) marble rolling pin is that
> they stay cold, though many people in hot climates are more
> likely to find them staying hot. As for the food processor, I
> pride myself in my pastry and I do it by hand. I have tried the
> FP and had inferior results. The real trick to pastry is to get
> the shortening cut up, but not too fine, and then mixed with the
> other ingredients with as little work as possible.

Put the rolling pin in the freezer prior to using it.

Mom actually used to have a hollow plastic one made by tupperware that
could be filled with water and frozen. I've not seen it in years, but it
was pretty cool (pun intended).
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
"JoeSpareBedroom" > wrote:

> "Dave Smith" > wrote in message
> ...
> > " wrote:
> >>
> >> I was watching a cooking show, and the demonstrator was using what
> >> appeared to be a ceramic rolling pin to roll the dough. It was greenish
> >> in color, and I assume heavier than a wooden one. Do these work better
> >> than wood ones? Also I noticed he put his flour and so forth in a food
> >> processor to make the dough. Is this a good idea?
> >
> > The alleged advantage of a (likely) marble rolling pin is that
> > they stay cold, though many people in hot climates are more
> > likely to find them staying hot. As for the food processor, I
> > pride myself in my pastry and I do it by hand. I have tried the
> > FP and had inferior results. The real trick to pastry is to get
> > the shortening cut up, but not too fine, and then mixed with the
> > other ingredients with as little work as possible.
>
> The trick is to put the rolling pin in the refrigerator before using it.
> Don't tell anyone else here.

Freezer.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On 29 Dec 2006 05:15:18 -0800, "
> wrote:

>I was watching a cooking show, and the demonstrator was using what
>appeared to be a ceramic rolling pin to roll the dough. It was greenish
>in color, and I assume heavier than a wooden one. Do these work better
>than wood ones?
>
I don't think a ceramic rolling pin is necessary if your dough is the
right consistancy. I've used a wooden rolling pin forever and never
wanted anything else.
>
> Also I noticed he put his flour and so forth in a food
>processor to make the dough. Is this a good idea?

I've never made one I liked in a food processor and they are simple
enough to make by hand, so I haven't spent much time trying.

--
See return address to reply by email

wrote:

> I was watching a cooking show, and the demonstrator was using what
> appeared to be a ceramic rolling pin to roll the dough. It was greenish
> in color, and I assume heavier than a wooden one. Do these work better
> than wood ones? Also I noticed he put his flour and so forth in a food
> processor to make the dough. Is this a good idea?
>
> Thanks
>
> Tom
>

Big, heavy rolling pins are intended for rolling out laminated
doughs. Croissants, puff pastry, etc.

For your pie crusts, etc, there's not much benefit.

--
Reg

said...

>>I was watching a cooking show, and the demonstrator was using what
>>appeared to be a ceramic rolling pin to roll the dough. It was greenish
>>in color, and I assume heavier than a wooden one. Do these work better
>>than wood ones?
>>
> I don't think a ceramic rolling pin is necessary if your dough is the
> right consistancy. I've used a wooden rolling pin forever and never
> wanted anything else.


Sorry for piggybacking,

I have a wood and a marble one. Marble is heavier and it doesn't hold a coat
of flour very long and gets sticky. I have better luck with the wood pin.

Andy

In article >, Andy <q> wrote:

> said...
>
> >>I was watching a cooking show, and the demonstrator was using what
> >>appeared to be a ceramic rolling pin to roll the dough. It was greenish
> >>in color, and I assume heavier than a wooden one. Do these work better
> >>than wood ones?
> >>
> > I don't think a ceramic rolling pin is necessary if your dough is the
> > right consistancy. I've used a wooden rolling pin forever and never
> > wanted anything else.
>
>
> Sorry for piggybacking,
>
> I have a wood and a marble one. Marble is heavier and it doesn't hold a coat
> of flour very long and gets sticky. I have better luck with the wood pin.
>
> Andy

Freeze it.

Lightly oil it.
:-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet said...

> In article >, Andy <q> wrote:
>
>> said...
>>
>> >>I was watching a cooking show, and the demonstrator was using what
>> >>appeared to be a ceramic rolling pin to roll the dough. It was
>> >>greenish in color, and I assume heavier than a wooden one. Do these
>> >>work better than wood ones?
>> >>
>> > I don't think a ceramic rolling pin is necessary if your dough is the
>> > right consistancy. I've used a wooden rolling pin forever and never
>> > wanted anything else.
>>
>>
>> Sorry for piggybacking,
>>
>> I have a wood and a marble one. Marble is heavier and it doesn't hold a
>> coat of flour very long and gets sticky. I have better luck with the
>> wood pin.
>>
>> Andy
>
> Freeze it.
>
> Lightly oil it.
>:-)


Ya know something, Om? You oughtta infiltrate the FoodTV network and take
over!!! I'll be the hired "persuasion" lurking in the dark a few steps from
the elevator in the parking garage!

Andy

Omelet wrote:
> Andy wrote:
>
> > >>I was watching a cooking show, and the demonstrator was using what
> > >>appeared to be a ceramic rolling pin to roll the dough. It was greenish
> > >>in color, and I assume heavier than a wooden one. Do these work better
> > >>than wood ones?
> > >>
> > > I don't think a ceramic rolling pin is necessary if your dough is the
> > > right consistancy. I've used a wooden rolling pin forever and never
> > > wanted anything else.
> >
> >
> > Sorry for piggybacking,
> >
> > I have a wood and a marble one. Marble is heavier and it doesn't hold a coat
> > of flour very long and gets sticky. I have better luck with the wood pin.
> >
> > Andy
>
> Freeze it.
>
> Lightly oil it.
> :-)

Oil, that creates far worse sticking problems. The problem with a cold
ceramic/stone type pin is in keeping it dry, especially from
condensation.... that's why the cloth sleeves. I see no real advantage
to a marble pin, I much prefer wood. And for the occasional instance
that you may think a non-porous cold pin will be advantageous simply
use a chilled bottle of wine.

Sheldon

wrote:
> I was watching a cooking show, and the demonstrator was using what
> appeared to be a ceramic rolling pin to roll the dough. It was greenish
> in color, and I assume heavier than a wooden one. Do these work better
> than wood ones? Also I noticed he put his flour and so forth in a food
> processor to make the dough. Is this a good idea?
>
> Thanks
>
> Tom
>


I like using a 22 ounce longneck beer bottle. I have several wooden pins,
but the glass bottle works better. (after reading a few other responses
here, I might try filling it with water and capping it, and storing in the
fridge before I use it to roll pastry.

Bob

In article >,
zxcvbob > wrote:

> wrote:
> > I was watching a cooking show, and the demonstrator was using what
> > appeared to be a ceramic rolling pin to roll the dough. It was greenish
> > in color, and I assume heavier than a wooden one. Do these work better
> > than wood ones? Also I noticed he put his flour and so forth in a food
> > processor to make the dough. Is this a good idea?
> >
> > Thanks
> >
> > Tom
> >
>
>
> I like using a 22 ounce longneck beer bottle. I have several wooden pins,
> but the glass bottle works better. (after reading a few other responses
> here, I might try filling it with water and capping it, and storing in the
> fridge before I use it to roll pastry.
>
> Bob

Freezer.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson