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

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 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

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

Sky wrote:
>
> 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 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.


Oooops, I didn't think of one thing, however. Would potential
condensation on the chilled rolling pin pose a problem???

Sky, who rarely bakes pastries

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

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 use a 22-ounce longneck beer bottle. (smaller diameter and
straighter sides than most wine bottles)

Bob

On Oct 29, 2:52*pm, 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

French style ones are easier to control. Actually, my favorite one is
just a large dowel, cut about 15" long- got it at my local hardware
store for a lot cheaper than what you'd pay for a "real" one...

On 2009-10-29, Mark Thorson > wrote:

> Why not start with the cheapest thing on your
> Formica, and then you'll learn what's important
> for the rolling pin and surface in making your
> next choice.

Cuz I don't have money to burn.

nb

On 2009-10-30, Mark Thorson > wrote:

> You already have the Formica. I suppose you'd
> have to buy the beer bottle, and drain it.

Do you have any advice to contribute or are you just here to show you
can be a snide ass?

nb

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

Stick with laminate counters, they're inexpensive to replace to update
your kitchen without a full remodel, durable, look pretty good with a
wide selection of styles, and they are somewhat resilient, protecting
stuff you drop on them as well as not making a hideous racket when you
put anything down on them.

For a dough work surface, find your local granite countertop fabricator
and get one of their stove cutouts ~2' square nicely finished for cheap.
I have such a cutout, a leftover from a friends granite kitchen remodel
where the fabricator nicely polished and radiused the edges and cut hand
relief's on the bottom for lifting. My friend decided it was too heavy
to use for a portable work surface, so I took it. It now has a permanent
location on my laminate counter and is my primary work area. If I want
it chilled in the winter months I can just put it out on the porch for
an hour.

For a rolling pin I have one of the non-stick Oxxo ones that works fine
for the relatively small amount of rolled stuff I do.

In article >,
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

What, no sistren? Well, I nevah!
My rolling pin has ball bearings. It works just fine for my needs.
Your needs might be different.
I used to sneer at those who rolled their cookie doughs and their pie
crusts on a canvas with a stockinette-covered rolling pin. My way with
plenty of flour on my breadboard worked just fine, thank you.
Then I tried the canvas and stockinette. Haven't looked back. My
canvas-covered board is a round pressed-wood (or something) board with
little feets; it's meant for rolling lefse (a Norwidgian tortilla).
http://www.lefsestore.com/product/0-24312-00570-6 -- I'm pretty sure --
damned sure -- I didn't pay $50, though. I bought the board and canvas
with the stockinette. I rarely wash the canvas, just whisking it and
scraping it after everything that was on it dries up.

Free tip: Find an orthopedic nurse to get you some stockinette from the
office supply for covering plaster casts. Works a treat.

Here you go; I probably got mine at Ingebretsen's several years ago.
Kitchen shops often carry replacement canvas and stockinettes.

http://www.ingebretsens.com/details.php?prodID=769

Or just get a piece of canvas and figure out how to secure it from
moving around.

You're welcome. No problem. Any time.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog
Welcoming the arrival of Emma Kathryn on 10-22-09;
she is great-grand-niece/-nephew #8.

In article >,
notbob > wrote:

> On 2009-10-29, Mark Thorson > wrote:
>
> > Why not start with the cheapest thing on your
> > Formica, and then you'll learn what's important
> > for the rolling pin and surface in making your
> > next choice.
>
> Cuz I don't have money to burn.
>
> nb

You can also do a credible job, IMNSHO, rolling a pie crust between a
couple pieces of floured wax paper or some parchment. I don't know why
I don't like to roll a crust on Silpat.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog
Welcoming the arrival of Emma Kathryn on 10-22-09;
she is great-grand-niece/-nephew #8.

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.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog
Welcoming the arrival of Emma Kathryn on 10-22-09;
she is great-grand-niece/-nephew #8.

"notbob" > wrote in message
...
> 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
>
>
French wood 1.75" rolling pin with nob handles. I can't imagine needing
anything else. http://www.fantes.com/images/4221rolling_pins.jpg

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 use a marble rolling pin on a wooden bread board for over 50 years and
it works great for me.
Rusty in Md

notbob wrote:
>
> ....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.

Why not start with the cheapest thing on your
Formica, and then you'll learn what's important
for the rolling pin and surface in making your
next choice. If it turns out you have no
complaints about the cheapest thing, focus
elsewhere while gaining experience. If you do
run into problems, you'll know what to look for
in your next purchase.

notbob wrote:
>
> On 2009-10-29, Mark Thorson > wrote:
>
> > Why not start with the cheapest thing on your
> > Formica, and then you'll learn what's important
> > for the rolling pin and surface in making your
> > next choice.
>
> Cuz I don't have money to burn.

You already have the Formica. I suppose you'd
have to buy the beer bottle, and drain it.

notbob wrote:

> On 2009-10-30, Mark Thorson > wrote:
>
>> You already have the Formica. I suppose you'd
>> have to buy the beer bottle, and drain it.
>
> Do you have any advice to contribute or are you just here to show you
> can be a snide ass?


Well, after rolling out yer stuff with the beer bottle you could always HIT
Mark with it, nb...

:-)


--
Best
Greg

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?


Last Christmas my wife bought me a French rolling pin... maple. I was
baffled . I already had a regular wooden rolling pin and had no
complaints, but I have to say that I like the French one a lot better. I
can't explain why it works so much better but it just does. I use the
same basic method, but I absolutely no problems rolling dough out into
whatever shape I want. FWIW, I make a pie at last about once every two
weeks, sometimes more, so while I am not a professional by any means, I
probably have a lot more dough rolling experience that some who will
offer their opinion and cite the advice of others. I have only a lot of
personal experience from which to speak.

Mark Thorson wrote:
> Melba's Jammin' wrote:
>> You can also do a credible job, IMNSHO, rolling a pie crust between a
>> couple pieces of floured wax paper or some parchment. I don't know why
>> I don't like to roll a crust on Silpat.
>
> Now that you mention it, the wax paper method
> is how my mom does it.

I use a pastry cloth. I just law it out on the counter and sprinkle some
flower on it. I have used waxed paper, parchment paper and plastic
wrap. The pastry cloth is the best.

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 use a tapered French style rolling pin - it just feels nice using it
and I like it's utter simplicity. My mother used to have one of those
standard pins that spun on the handles. The handles were painted red. I
remember that vividly cause the red paint would always flake off onto my
pie crust. I hate those things!

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?
>

I have used a french style rolling pin for years. You're a handyman.
Just cut a big dowel, the size they use for closets, and sand the
ends. There ya go. As far as a surface, I guess what you have is
fine. I had tile for too many years so I just rolled things on a huge
cutting board. Now that I have granite, I haven't made a pie/pastry
yet.... wouldn't ya know?

--
I love cooking with wine.
Sometimes I even put it in the food.

Melba's Jammin' wrote:
>
> You can also do a credible job, IMNSHO, rolling a pie crust between a
> couple pieces of floured wax paper or some parchment. I don't know why
> I don't like to roll a crust on Silpat.

Now that you mention it, the wax paper method
is how my mom does it.

notbob wrote:
>
> On 2009-10-30, Mark Thorson > wrote:
>
> > You already have the Formica. I suppose you'd
> > have to buy the beer bottle, and drain it.
>
> Do you have any advice to contribute or are you just here to show you
> can be a snide ass?

Are you completely clueless? I'm a sockpuppet
for Steve Wertz!

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.

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

A heavy wood straight cylinder rolling pin, longer rather than shorter,
with flat cut edges. Left one behind when I moved and regretting it ever
since. Haven't found one as heavy or close grained to replace it yet.
It was heavy enough to smash spice seeds on a cutting board, and the
flat ends were useful grinding things in the mortar.

Melba's Jammin' wrote:
>
> In article >,
> 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
>
> What, no sistren? Well, I nevah!
> My rolling pin has ball bearings. It works just fine for my needs.
> Your needs might be different.
> I used to sneer at those who rolled their cookie doughs and their pie
> crusts on a canvas with a stockinette-covered rolling pin. My way with
> plenty of flour on my breadboard worked just fine, thank you.
> Then I tried the canvas and stockinette. Haven't looked back. My
> canvas-covered board is a round pressed-wood (or something) board with
> little feets; it's meant for rolling lefse (a Norwidgian tortilla).
> http://www.lefsestore.com/product/0-24312-00570-6 -- I'm pretty sure --
> damned sure -- I didn't pay $50, though. I bought the board and canvas
> with the stockinette. I rarely wash the canvas, just whisking it and
> scraping it after everything that was on it dries up.
>
> Free tip: Find an orthopedic nurse to get you some stockinette from the
> office supply for covering plaster casts. Works a treat.
>
> Here you go; I probably got mine at Ingebretsen's several years ago.
> Kitchen shops often carry replacement canvas and stockinettes.
>
> http://www.ingebretsens.com/details.php?prodID=769
>
> Or just get a piece of canvas and figure out how to secure it from
> moving around.
>
> You're welcome. No problem. Any time.


We secure the canvas (actually cotton mattress ticking on sale) to the
dining room table with clips meant to hold tablecloths down in windy
weather. Works fine. Never bothered with the stockinette though.

On Thu, 29 Oct 2009 20:16:19 -0400, Dave Smith
> wrote:

>Last Christmas my wife bought me a French rolling pin... maple. I was
>baffled . I already had a regular wooden rolling pin and had no
>complaints, but I have to say that I like the French one a lot better. I
>can't explain why it works so much better but it just does. I use the
>same basic method, but I absolutely no problems rolling dough out into
>whatever shape I want. FWIW, I make a pie at last about once every two
>weeks, sometimes more, so while I am not a professional by any means, I
>probably have a lot more dough rolling experience that some who will
>offer their opinion and cite the advice of others. I have only a lot of
>personal experience from which to speak.

Is this the tapered one or the straight one? I have both and prefer
my straight one.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Thu, 29 Oct 2009 18:12:59 -0600, Christine Dabney
> wrote:

>On Thu, 29 Oct 2009 18:17:43 -0700, Arri London >
>wrote:
>
>>A heavy wood straight cylinder rolling pin, longer rather than shorter,
>>with flat cut edges. Left one behind when I moved and regretting it ever
>>since. Haven't found one as heavy or close grained to replace it yet.
>>It was heavy enough to smash spice seeds on a cutting board, and the
>>flat ends were useful grinding things in the mortar.
>
>
>I thought about getting that type, Arri..and I might still at some
>point. Do you think it has an advantage over the tapered French kind?

They are two completely different types of pin. You can decide after
you use them in a side by side comparison. I have both, so we can
roll out pie dough or whatever after you come back to the SFBA.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf > wrote in news0gke55djj8aejc6pj346el89pfufgt6ni@
4ax.com:

> On Thu, 29 Oct 2009 18:12:59 -0600, Christine Dabney
> > wrote:
>
>>On Thu, 29 Oct 2009 18:17:43 -0700, Arri London >
>>wrote:
>>
>>>A heavy wood straight cylinder rolling pin, longer rather than
shorter,
>>>with flat cut edges. Left one behind when I moved and regretting it
ever
>>>since. Haven't found one as heavy or close grained to replace it yet.
>>>It was heavy enough to smash spice seeds on a cutting board, and the
>>>flat ends were useful grinding things in the mortar.
>>
>>
>>I thought about getting that type, Arri..and I might still at some
>>point. Do you think it has an advantage over the tapered French kind?
>
> They are two completely different types of pin. You can decide after
> you use them in a side by side comparison. I have both, so we can
> roll out pie dough or whatever after you come back to the SFBA.


I've used a marble pin and being stronger right handed, dough would come
out thinner on that side.

I like the tapered end pin since I can put my hands anywhere on the pin
while rolling for leverage, making handedness adjustments quickly.

Andy

On Thu, 29 Oct 2009 18:27:27 -0700, sf > wrote:


>They are two completely different types of pin. You can decide after
>you use them in a side by side comparison. I have both, so we can
>roll out pie dough or whatever after you come back to the SFBA.

How do you think they compare? Do you find one works better for some
things, compared to the other one?

I probably will get the straight kind at some point, but I sure do
like the tapered one right now. Still use my old standard American
type on occasion as well, but less and less.

Christine

sf wrote:
> On Thu, 29 Oct 2009 20:16:19 -0400, Dave Smith
> > wrote:
>
>> Last Christmas my wife bought me a French rolling pin... maple. I was
>> baffled . I already had a regular wooden rolling pin and had no
>> complaints, but I have to say that I like the French one a lot better. I
>> can't explain why it works so much better but it just does. I use the
>> same basic method, but I absolutely no problems rolling dough out into
>> whatever shape I want. FWIW, I make a pie at last about once every two
>> weeks, sometimes more, so while I am not a professional by any means, I
>> probably have a lot more dough rolling experience that some who will
>> offer their opinion and cite the advice of others. I have only a lot of
>> personal experience from which to speak.
>
> Is this the tapered one or the straight one? I have both and prefer
> my straight one.
>

Mine is tapered. I was instantly converted and have thrown out the old
big straight one that I had.

On Thu, 29 Oct 2009 20:41:25 -0500, gn663331 > wrote:

>I've used a marble pin and being stronger right handed, dough would come
>out thinner on that side.
>
>I like the tapered end pin since I can put my hands anywhere on the pin
>while rolling for leverage, making handedness adjustments quickly.
>
HUH. I use the tapered pin when I want dough thinner in the middle.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Thu, 29 Oct 2009 19:50:01 -0600, Christine Dabney
> wrote:

>On Thu, 29 Oct 2009 18:27:27 -0700, sf > wrote:
>
>
>>They are two completely different types of pin. You can decide after
>>you use them in a side by side comparison. I have both, so we can
>>roll out pie dough or whatever after you come back to the SFBA.
>
>How do you think they compare? Do you find one works better for some
>things, compared to the other one?

I really haven't figured out *why* the tapered one exists meaning it's
not a "go to" rolling pin for me. I use it when someone else is using
the other one. It's ok if I want thicker dough around the edges,
other than that I haven't figured out what the big deal is.
>
>I probably will get the straight kind at some point, but I sure do
>like the tapered one right now. Still use my old standard American
>type on occasion as well, but less and less.
>
No comment.

--
I love cooking with wine.
Sometimes I even put it in the food.

"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

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'...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

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On Fri, 30 Oct 2009 05:36:56 GMT, Wayne Boatwright
> wrote:

>I have a 60 year old birdseye maple traditional-style rolling pie, 20 inch
>long plus handles, nearly 4 inches in diameter. I've never felt the need
>for another or different rolling pin, as it has satisfied all my needs.
>
4 inches??? You're driving a steam roller! It's a manly rolling pin.
Har! Tim the Toolman Taylor would be proud of you.

>The weight of the dense wood alone pretty much insures an even thickness of
>dough. Not sure I've ever seen a need for dough that was thinner in the
>middle.

The only time I make dough thinner in the middle is with pizza... when
I want an edge that will blister and bubble up. Otherwise, I roll it
flat too.

I haven't figured out yet what the real purpose is for a tapered
rolling pin. I was hoping someone who baked/cooked professionally
would know, but they haven't chimed in yet if they do. I bought it
because it was different and it wasn't expensive. In fact the
straight one wasn't either. I almost swallowed my teeth when I saw
the prices they've put on rolling pins now! Glad I bought mine when I
did.

> Sometimes I put my hands on the pin itself instead of the handles,
>depending on what and how I'm rolling.

That's the only way to use my "french" pin. It doesn't have handles.
I was surprised to see the tapered one is now called "french", because
that's what the straight one was called back when I bought it (Julia
was on TV - not reruns) and that's what I've called it ever since.


--
I love cooking with wine.
Sometimes I even put it in the food.

Ok, call me weird - but I don't use a rolling pin. A friend insisted
that I get a dowel to make tortillas with. She taught me to use that and
I have not been able to go back to a rolling pin. The pressure is much
more even with a dowel, because you are placing your hands in the middle
rather than at the ends.


--
Dymphna
Message origin: www.TRAVEL.com

On Oct 29, 4:52*pm, 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 can see an advantage to a Silpat one (never seen those) but I happen
to like my solid maple one that has ball bearings. I don't use it
much for bread, though - mostly piecrust and other pastry.

As for surface to roll on, get yourself a nice, BIG pastry board
(bread board) - mine is 15" x 22" and will fit on my countertop. I
got the slab at the lumber yard (~$3 or so) and put a cabinet handle
on one edge. It hangs in the narrow 4" space between the side of the
fridge and the wall, with a dish-towel cover on it) and 4 rubber
bumper-dots (like for picture frames) on the bottom, so it doesn't
slip. Perfect. Mine is maple (nice, close grain). I ONLY use it for
pastry or bread - never veggies, meat or anything else. When done, I
just wipe it off with a damp cloth, cover it up (there's a slit in the
towels for the handle to go through) and hang it up.

N.

On Fri, 30 Oct 2009 11:25:22 -0500, Dymphna
> wrote:

>
>Ok, call me weird - but I don't use a rolling pin. A friend insisted
>that I get a dowel to make tortillas with. She taught me to use that and
>I have not been able to go back to a rolling pin. The pressure is much
>more even with a dowel, because you are placing your hands in the middle
>rather than at the ends.

You're not weird. Basically, both models are just a dowel that have
been shaped. My straight one is 2"x19½" (the ends have been sanded a
little) http://ep.yimg.com/ca/I/yhst-6031166...2075_716700439
and the tapered one is 1½" x 18½".
http://www.fantes.com/images/1527-1rolling_pins.jpg

Their advantage is you can place your hands anywhere.

You use a smaller dowel to make your tortillas don't you? I visualize
something around 8 inches long and 1/2 to 1 inch in diameter, which
you'd use with one hand.

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
sf > wrote:

> You use a smaller dowel to make your tortillas don't you? I visualize
> something around 8 inches long and 1/2 to 1 inch in diameter, which
> you'd use with one hand.

I went ahead and purchased a large tortilla press the other day. It was
only $14.00. I plan to use it to make rice tapioca tortillas.

And yes I'll be lining it with waxed paper. <g>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article >,
Mark Thorson > wrote:
> Does anyone make a rolling pin that can be filled
> with ice water?

Tupperware does (or used to).
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog
Welcoming the arrival of Emma Kathryn on 10-22-09;
she is great-grand-niece/-nephew #8.