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.