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!!

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.

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.

"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>

Subscribe:

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...

:-)

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.

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...

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

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.

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

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.

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:

> 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:
>
> 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!

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.

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.

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:
> 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

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!

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.

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.

"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:
>
> 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.

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.

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.

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.

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.

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 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

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.

"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.