Pastry cloths and rolling pin covers: Do you use them? Why, or why not? Thank you. ;o)
I have inconsistent success with pie crusts; in the past I've used plastic wrap, when necessary. I'm not crazy about using non-renewable, non-reusable, non-recyclable products in my kitchen (or otherwise), so I'm wondering if this is a good alternative. Thanks so much, everyone. ;o)
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On a side note, my grandma inherited a glass rolling pin and I've always wondered how well it would work. Has anyone here every used one? Right now it is displayed on my grandma's wall.
Although, if it is an exceptionally fragile cookie dough, I may roll it out on a tightly woven linen cloth that has been well floured, before cutting them out. This is especially good if I'm using metal cookie cutters that may scratch the countertop.
A lot of the household manuals (pre-plastic) suggest a lightweight, tightly woven linen cloth that has been well coated in flour or powdered starch (like today's corn starch) for what we use rolling pin covers and pastry cloths now a days.
My one tip is to make sure your pin is well floured as you are rolling, and that your surface has been finely sprinkled with flour.
I've found parchment paper also works a charm for a nonstick surface. I use parchment primarily when I'm rolling out lots of sugar cookie dough.