good charactaristics in a rolling pin

ben said:

Hi,

(snip)

Quoted message said:

I presume a good one should be relatively heavy and not have dough stick to it easily. Is that the
case with wood?

Thanks all, Ben

Flour the pin. Mine is wooden.

Jill

"ben" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Hi,

I am doing more cooking lately and decided I need a rolling pin to "open my horizons". What should
I look for in a rolling pin. I saw some kind of stainless steel one for $25, but my local
supermarket has a wooden one that looks good for $10. I also so a marble one which was very
expensive and on the box said it should be put in a freezer so the dough wouldn't stick to it
which sounds like a pain in the behind. What's good in a rolling pin? It seems that the $10 one
could do the same thing as the $25 so is it just a preference?

I presume a good one should be relatively heavy and not have dough stick to it easily. Is that the
case with wood?

Thanks all, Ben

Personally I prefer a "pastry rolling pin" I think they gibe more control and a better feel.

Here just 1 example

Dimitri

216.239.57.104searchOpen ↗
INTERNATIONAL-Progressive-20-Inch-Wood-Pastry-Rolling-Pi
n.asp+%22pastry+Rolling+Pin%22&hl=en&ie=UTF-8

"ben" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Hi,

I am doing more cooking lately and decided I need a rolling pin to "open my horizons". What should
I look for in a rolling pin. I saw some kind of stainless steel one for $25, but my local
supermarket has a wooden one that looks good for $10. I also so a marble one which was very
expensive and on the box said it should be put in a freezer so the dough wouldn't stick to it
which sounds like a pain in the behind. What's good in a rolling pin? It seems that the $10 one
could do the same thing as the $25 so is it just a preference?

I presume a good one should be relatively heavy and not have dough stick to it easily. Is that the
case with wood?

Thanks all, Ben

Here are the things I look for in a rolling pin: Weight/heft: A heavier rolling pin means less work
for you, and will also produce more even results. Ease of use: Some people prefer the dowel type
pins, others the ones with stationary handles. It's a matter of preference, and if you have the
opportunity to try them both out, all the better. Size: You don't want one that is too small, as it
will make getting an even thickness more difficult. You also don't want one that is so large as to
make it unwieldy. Quality: Some of the cheaper ones, especially the cheaper wooden ones, won't last
as long as a quality pin. The cheap wooden ones, for example, will split/splinter, which is not
something you want, obviously :-)....Unless you're not getting enough fiber in your diet!

As for sticking, depending on the dough, you can flour the pin (and the surface you're rolling on)
or you can use a rolling pin cover, which is cloth. I just rub a bit of flour into the wood on mine.
The marble pin, by the way, is excellent if what you'll be using it for is mostly pastry. If you
store it in the freezer, it's not a big deal to keep it chilled. Being cold gives it an advantage
when making things like pie crust, puff pastry, etc because it will keep the butter from melting,
and that is essential to having the best results with your dough.

kimberly

ben said:

Hi,

I am doing more cooking lately and decided I need a rolling pin to "open my horizons". What should
I look for in a rolling pin. I saw some kind of stainless steel one for $25, but my local
supermarket has a wooden one that looks good for $10. I also so a marble one which was very
expensive and on the box said it should be put in a freezer so the dough wouldn't stick to it
which sounds like a pain in the behind. What's good in a rolling pin? It seems that the $10 one
could do the same thing as the $25 so is it just a preference?

I presume a good one should be relatively heavy and not have dough stick to it easily. Is that the
case with wood?

Thanks all, Ben

Ideally, the pin should be heavy, smooth and well-balanced. My preference is for the solid wood
cyclinder sort: blunt-ended for pounding, no fussy handles that never are comfortable anyway.
Flouring it lightly makes it nonstick anyway. Easy to scrub and wood is naturally antibacterial.

ben said:

Hi,

I am doing more cooking lately and decided I need a rolling pin to "open my horizons". What should
I look for in a rolling pin. I saw some kind of stainless steel one for $25, but my local
supermarket has a wooden one that looks good for $10. I also so a marble one which was very
expensive and on the box said it should be put in a freezer so the dough wouldn't stick to it
which sounds like a pain in the behind. What's good in a rolling pin? It seems that the $10 one
could do the same thing as the $25 so is it just a preference?

I presume a good one should be relatively heavy and not have dough stick to it easily. Is that the
case with wood?

Thanks all, Ben

I saw someone on TV using a wine bottle as a rolling pin. So I tried
it. Now, even though I have a couple of wooden pins, I always use a 22 ounce longneck beer bottle
to roll pastry because it works *so* much better than a wooden pin. If you use a wine bottle,
get one that is rather tall with straight sides (like a returnable beer bottle).

-Bob

Quoted message said:

ben [email hidden] writes:

I am doing more cooking lately and decided I need a rolling pin to "open my horizons". What should
I look for in a rolling pin. I saw some kind of stainless steel one for $25, but my local
supermarket has a wooden one that looks good for $10. I also so a marble one which was very
expensive and on the box said it should be put in a freezer so the dough wouldn't stick to it which
sounds like a pain in the behind. What's good in a rolling pin? It seems that the $10 one could do
the same thing as the $25 so is it just a preference?

I presume a good one should be relatively heavy and not have dough stick to it easily. Is that the
case with wood?

That's like asking which tires to get without saying what kind of vehicle you're driving... your
Lexus will handle very different sporting a set of my tractor tires, and vice versa.

Depending on use you may need more than one type of rolling pin... there are literally hundreds of
different types designed for specific uses. Since you obviously have zero experience I'd strongly
suggest you get a "starter" rolling pin, a generic wooden pin from your local stupidmarket's
housewares aisle... get one with an axle type handle. Then as your culinary experience progresses
you can add the various rolling pins to your collection. Of course for occasional use an ordinary
wine bottle will suffice in the majority of cases... some folks get by quite nicely with nothing
more than a length of hardwood dowel from Home Depot.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."

Nexis said:

The marble pin, by the way, is excellent if what you'll be using it for is mostly pastry. If you
store it in the freezer, it's not a big deal to keep it chilled. Being cold gives it an advantage
when making things like pie crust, puff pastry, etc because it will keep the butter from melting,
and that is essential to having the best results with your dough.

At this point I am thinking of pastries with regards to the rolling pin. But a silly question - what
else are they used for?

Thanks, Ben

--
"What passes for wisdom may only be eloquent foolishness"

Cheap long distance calling using Onesuite (onesuite.comonesuite.comOpen ↗).
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Dimitri said:

Personally I prefer a "pastry rolling pin" I think they gibe more control and a better feel.

Here just 1 example

Dimitri

216.239.57.104searchOpen ↗
INTERNATIONAL-Progressive-20-Inch-Wood-Pastry-Rolling-Pi
n.asp+%22pastry+Rolling+Pin%22&hl=en&ie=UTF-8

That's certainly cheap. Though I haven't seen them at any stores I have been to. Something to
consider though.

Thanks, Ben

--
"What passes for wisdom may only be eloquent foolishness"

Cheap long distance calling using Onesuite (onesuite.comonesuite.comOpen ↗).
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promotional code 038664643 for 20 free minutes.

ben said:

I am doing more cooking lately and decided I need a rolling pin to "open my horizons". What should
I look for in a rolling pin.

This might help. The audio segment is available, too, which is longer.

splendidtable.orgkitchen rollingpins.shtmlOpen ↗

Quoted message said:

zxcvbob wrote"

ben said:

Hi,

I am doing more cooking lately and decided I need a rolling pin to "open my horizons". What
should I look for in a rolling pin. I saw some kind of stainless steel one for $25, but my local
supermarket has a wooden one that looks good for $10. I also so a marble one which was very
expensive and on the box said it should be put in a freezer so the dough wouldn't stick to it
which sounds like a pain in the behind. What's good in a rolling pin? It seems that the $10 one
could do the same thing as the $25 so is it just a preference?

I presume a good one should be relatively heavy and not have dough stick to it easily. Is that
the case with wood?

Thanks all, Ben

I saw someone on TV using a wine bottle as a rolling pin. So I tried
it. Now, even though I have a couple of wooden pins, I always use a 22 ounce longneck beer bottle
to roll pastry because it works *so* much better than a wooden pin. If you use a wine bottle,
get one that is rather tall with straight sides (like a returnable beer bottle).

Yup, wine bottles work great... for pastry work use a bottle fresh from the fridge.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."

"PENMART01" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Yup, wine bottles work great... for pastry work use a bottle fresh from

the

Quoted message said:

fridge.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."

What kind of fercocktah, newbie, piece-of-....sorry, I was channelling there for a moment...

Seriously, a bottle out of the fridge? Unless your kitchen is colder than your fridge, or humidity
controlled at 0%, you're going to get condensation on the outside of that bottle. Do you really want
to smear water all over your pastry dough?

Jason

"ben" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Nexis said:

The marble pin, by the way, is excellent if what you'll be using it for

is

Quoted message said:

Quoted message said:

mostly pastry. If you store it in the freezer, it's not a big deal to

keep

Quoted message said:

Quoted message said:

it chilled. Being cold gives it an advantage when making things like pie crust, puff pastry, etc
because it will keep the butter from melting,

and

Quoted message said:

Quoted message said:

that is essential to having the best results with your dough.

At this point I am thinking of pastries with regards to the rolling pin. But a silly question -
what else are they used for?

Thanks, Ben

--
"What passes for wisdom may only be eloquent foolishness"

Cookies, mainly...which for most recipes the marble wouldn't matter for. Also for rolling out
things like bread doughs, sweet rolls, savory rolls, chocolate clay, fondant, crushing graham
crackers and the like.

kimberly

Jason Tinling said:

What kind of fercocktah, newbie, piece-of-....sorry, I was channelling there for a moment...

Seriously, a bottle out of the fridge? Unless your kitchen is colder than your fridge, or humidity
controlled at 0%, you're going to get condensation on the outside of that bottle. Do you really
want to smear water all over your pastry dough?

Jason

LOL.. that was good. Thanks for the laugh. Goomba

Nexis said:

Cookies, mainly...which for most recipes the marble wouldn't matter for. Also for rolling out
things like bread doughs, sweet rolls, savory rolls, chocolate clay, fondant, crushing graham
crackers and the like.

Why would you roll out dough for bread and rolls? I mainly make challah where I just roll out strips
for brading with my hands - I don't know how I could do it with a rolling pin. Do you mean something
you roll up with regards to rolls and that is what the rolling pin would be for? I should probably
find myself a recipe for that once I get one.

regards, Ben

--
"What passes for wisdom may only be eloquent foolishness"

Cheap long distance calling using Onesuite (onesuite.comonesuite.comOpen ↗).
2.5 cents/min anywhere in the U.S., to Canada or the U.K. No monthly or connection fees! Use
promotional code 038664643 for 20 free minutes.

"ben" <[email hidden]> wrote in message
"]news:[email hidden]...
: Hi,
:
: I am doing more cooking lately and decided I need a rolling pin
to "open
: my horizons". What should I look for in a rolling pin. I saw
some kind
: of stainless steel one for $25, but my local supermarket has a
wooden
: one that looks good for $10. I also so a marble one which was
very
: expensive and on the box said it should be put in a freezer so
the dough
: wouldn't stick to it which sounds like a pain in the behind.
What's
: good in a rolling pin? It seems that the $10 one could do the
same thing
: as the $25 so is it just a preference?
:
: I presume a good one should be relatively heavy and not have
dough stick
: to it easily. Is that the case with wood?
:
: Thanks all, Ben
=============

My wood pin has been retired for 20 years. I only use a marble one and have never needed to put
it in the freezer. Marble stays cooler than other surfaces which is why it works so well with
pie crusts.

YMMV, but I doubt it. LOL
--
Cyndi <Remove a "b" to reply

"ben" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Nexis said:

Cookies, mainly...which for most recipes the marble wouldn't matter for. Also for rolling out
things like bread doughs, sweet rolls, savory

rolls,

Quoted message said:

Quoted message said:

chocolate clay, fondant, crushing graham crackers and the like.

Why would you roll out dough for bread and rolls? I mainly make challah where I just roll out
strips for brading with my hands - I don't know how

I

Quoted message said:

could do it with a rolling pin. Do you mean something you roll up with regards to rolls and
that is what the rolling pin would be for? I should probably find myself a recipe for that once
I get one.

regards, Ben

--

I have a few recipes for bread where you roll it out and then roll it up much like you would sweet
rolls, or cinnamon rolls. There's orange bread, cinnamon bread, and chocolate-almond for starters.
There are also many dinner rolls that I use the pin for...one where you roll it out, fold it in
layers, then slice the layers; another where you roll it, cut into squares and then put 2 squares so
the corners are at odds into each cup of a muffin tin and bake. And of course, there are the
cinnamon rolls, which translates into orange rolls, date rolls, cranberry (or raspberry or
strawberry) cream cheese rolls, etc.

kimberly

On 03/04/2004 7:30 AM, in article
[email hidden], "Dimitri"
<[email hidden]> opined:

Quoted message said:

"ben" <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

Hi,

I am doing more cooking lately and decided I need a rolling pin to "open my horizons". What
should I look for in a rolling pin. I saw some kind of stainless steel one for $25, but my local
supermarket has a wooden one that looks good for $10. I also so a marble one which was very
expensive and on the box said it should be put in a freezer so the dough wouldn't stick to it
which sounds like a pain in the behind. What's good in a rolling pin? It seems that the $10 one
could do the same thing as the $25 so is it just a preference?

I presume a good one should be relatively heavy and not have dough stick to it easily. Is that
the case with wood?

Thanks all, Ben

Personally I prefer a "pastry rolling pin" I think they gibe more control and a better feel.

Here just 1 example

Dimitri

216.239.57.104searchOpen ↗
e.com/PROGRESSIVE-INTERNATIONAL-Progressive-20-Inch-Wood-Pastry-Rolling-Pi
n.asp+%22pastry+Rolling+Pin%22&hl=en&ie=UTF-8

I could turn one of those on a lathe in about 30 seconds.

The Mexicans use a simple dowel for tortilla's

Why do some rolling pins have bearings that spin and others are straight one piece?

Quoted message said:

"Rick & Cyndi" writes:

My wood pin has been retired for 20 years. I only use a marble one and have never needed to put
it in the freezer. Marble stays cooler than other surfaces which is why it works so well with
pie crusts.

Unless marble is chilled it will be at precisely the same temperature as everything else within that
space. But you are correct, marble is used because it stays cooler than other materials, marble is
used because it maintains whatever temperature it's at longer, because it has greater mass, but
unless it's chilled it will not be cooler than the ambient temperature. Confectionary and pastry
workers generally employ very large marble slabs, much too cumbersome and heavy to easily move
about, certainly not into a fridge... but the space they work in is an air conditioned space and
it's kept cold, colder than the comfort zone folks are used to for their homes and work places...
the pastry chef does not prepare the pastry dough in the space where the pastry is baked.

If you're going to work pastry on marble at home choose a cool dry day and work during early morning
before the sun rises... unless you have AC, and then be sure the sun is not streaming in the windows
directly on whatever surface you're working.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."

"ben" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Hi,

I am doing more cooking lately and decided I need a rolling pin to "open my horizons". What should
I look for in a rolling pin. I saw some kind of stainless steel one for $25, but my local
supermarket has a wooden one that looks good for $10. I also so a marble one which was very
expensive and on the box said it should be put in a freezer so the dough wouldn't stick to it
which sounds like a pain in the behind. What's good in a rolling pin? It seems that the $10 one
could do the same thing as the $25 so is it just a preference?

I presume a good one should be relatively heavy and not have dough stick to it easily. Is that the
case with wood?

Thanks all, Ben

--
"What passes for wisdom may only be eloquent foolishness"

I like a heavy maple rolling pin the type with bearings, well floured, for cookies, piecrust and
pastries. A well used rolling pin is my favorite, my mom gave me one of hers, perfectly worn in. I
tend to like that one better than my *new* one that I picked up ten years ago or so for around
$30. When the time comes for my parents to break up houskeeping the other rolling pin is on my
wanted list.

Jessica