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?
>
> Christine
>

Think it comes down to a matter of preference. The weight, smoothness
and length are more important than whether or not it's tapered. The one
left behind was French though too; had a choice.

Wayne Boatwright wrote:
>
> On Thu 29 Oct 2009 09:10:48p, sf told us...
>
> > 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 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.
>
> 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. Sometimes I put my hands on the pin itself instead of the handles,
> depending on what and how I'm rolling.
>


I rarely use the handles of the handled pins we have, so they aren't
much use LOL. Lots of cooks in other cultures use the tapered sort. In
the end it's the technique rather than the precise shape of the pin.

sf wrote:
>
> 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.

Either one can be used by anyone who knows how. Have seen both in
professional kitchens/bakeries. Perhaps it was easier to carve a bit of
wood with tapering ends than trying to make the cylinder even from end
to end. That would go more easily with a lathe for turning.



>
> > 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.
>
>

On Fri, 30 Oct 2009 18:10:21 -0700, Arri London >
wrote:

>Either one can be used by anyone who knows how. Have seen both in
>professional kitchens/bakeries. Perhaps it was easier to carve a bit of
>wood with tapering ends than trying to make the cylinder even from end
>to end. That would go more easily with a lathe for turning.

I think it's easier to cut off a piece of dowel and sand the ends.
There's no lathe involved.

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

jmcquown wrote:

> Tupperware used to sell a hollow plastic rolling pin you were
> supposed to fill with ice cubes or ice water.


Considering your cuddly personality, it sounds like it'd make a *perfect*
dildoe for you, Jill...

:-)

On Sat, 31 Oct 2009 17:05:45 -0600, "Potpourri"
> wrote:

>jmcquown wrote:
>
>> Tupperware used to sell a hollow plastic rolling pin you were
>> supposed to fill with ice cubes or ice water.
>
>
>Considering your cuddly personality , it sounds like it'd make a *perfect*
>dildoe for you, Jill...
>
>:-)
>
>
Jill, can't you attract a higher caliber of asshole to befriend you,
one who knows how to use commas so it doesn't appear that they stutter
and how to spell dildo? hehe

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

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


I've been out of town for a few days. I see the thread is still
going a little bit. Have you tried the beer bottle yet?

Bob

"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

Basic hardwood small 'bout 1" to 1 1/2 '' in diameter.
--
Dimitri

Last minute grilled Cardboard :-)

http://kitchenguide.wordpress.com.

zxcvbob wrote:
>
> 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.
>
> I've been out of town for a few days. I see the thread is still
> going a little bit. Have you tried the beer bottle yet?

Unless he finds one in a dumpster, I don't
think he can afford it. That darn Bernie Madoff!

sf wrote:
>
> On Fri, 30 Oct 2009 18:10:21 -0700, Arri London >
> wrote:
>
> >Either one can be used by anyone who knows how. Have seen both in
> >professional kitchens/bakeries. Perhaps it was easier to carve a bit of
> >wood with tapering ends than trying to make the cylinder even from end
> >to end. That would go more easily with a lathe for turning.
>
> I think it's easier to cut off a piece of dowel and sand the ends.
> There's no lathe involved.
>
>

And how was the original dowel formed? That bit of wood didn't
naturally occur as a perfect cylinder.

Terry wrote:
>
> 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


Put it into the fridge or freezer prior to use. Keep it wrapped in
plastic to avoid condensation.

On Sun, 01 Nov 2009 17:44:25 -0700, Arri London >
wrote:

>
>
>sf wrote:
>>
>> On Fri, 30 Oct 2009 18:10:21 -0700, Arri London >
>> wrote:
>>
>> >Either one can be used by anyone who knows how. Have seen both in
>> >professional kitchens/bakeries. Perhaps it was easier to carve a bit of
>> >wood with tapering ends than trying to make the cylinder even from end
>> >to end. That would go more easily with a lathe for turning.
>>
>> I think it's easier to cut off a piece of dowel and sand the ends.
>> There's no lathe involved.
>>
>>
>
>And how was the original dowel formed? That bit of wood didn't
>naturally occur as a perfect cylinder.

You go to the hardware store and buy it for a buck or two.

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

"Potpourri" wrote:
>jmcquown wrote:
>
>> Tupperware used to sell a hollow plastic rolling pin you were
>> supposed to fill with ice cubes or ice water.
>
>
>Considering your cuddly personality , sounds like it'd make a *perfect*
>dildoe for you, Jill...
>

Jill, can't you find a higher caliber of asshole to befriend you, one
who knows how to use commas and how to spell dildo? hehe

sf wrote:
>
> On Sun, 01 Nov 2009 17:44:25 -0700, Arri London >
> wrote:
>
> >
> >
> >sf wrote:
> >>
> >> On Fri, 30 Oct 2009 18:10:21 -0700, Arri London >
> >> wrote:
> >>
> >> >Either one can be used by anyone who knows how. Have seen both in
> >> >professional kitchens/bakeries. Perhaps it was easier to carve a bit of
> >> >wood with tapering ends than trying to make the cylinder even from end
> >> >to end. That would go more easily with a lathe for turning.
> >>
> >> I think it's easier to cut off a piece of dowel and sand the ends.
> >> There's no lathe involved.
> >>
> >>
> >
> >And how was the original dowel formed? That bit of wood didn't
> >naturally occur as a perfect cylinder.
>
> You go to the hardware store and buy it for a buck or two.
>
>

You missed the point of the mention about the *origin* of the
non-cylindrical rolling pin. We aren't talking about going to the DIY;
people in the past made their own. Even a large dowel is still smaller
diameter than a decent (IMNSHO) rolling pin.

However, the dowel was still formed on a lathe