I want to get a new rolling pin. I would use it for pies and cookies. Do I want wood or non-stick? What about the french rolling pin that supposed to be best for pies?
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I want to get a new rolling pin. I would use it for pies and cookies. Do I want wood or non-stick? What about the french rolling pin that supposed to be best for pies?
9 Comments
Here's the link to mine: http://www.bedbathandbeyond.com/product.asp?SKU=10569044
http://www.chefsresource.com/french-rolling-pin-dowel-jk-adams.html
I have 4 wooden ones. One of the tapered, French style. One hefty, solid dowel type (probably about the diameter of the meat end of a baseball bat), one solid dowel about broom-handle size and one with ball bearings.
I'd say it depends upon what you want to use it for. I haven't used the tapered French one much, but I've heard, and in my limited experience, have seen, that it's easier to obtain a round shape with them. They concentrate the pressure on the center of the dough mass, and push it towards the ends. The more I use it, the more I like it. I'd pick it up for pie crusts and cookies I want to keep round and fairly thin.
The two solid dowel types I use mostly for thicker doughs, biscuits, pizza crusts, some breads that need to be rolled rather than patted. They're good for their heft and for keeping the dough even throughout. They're good "beginner" pins, and also all-purpose pins if you don't want to have more than one. I'd go for the larger diameter one in that case.
I haven't used the ball-bearing pin with handles in years.
A coating of flour will keep any wood pin from sticking to the dough.
The French rolling pin--is it a dowel that tapers at both ends? The easiest way to roll out dough to a uniform thickness is to plunk a ball of dough between two 1/4"-thick slats of wood set about a foot apart; flatten the dough, then rest the ends of the dowel on the slats and roll away. You wouldn't be able to do that with a French rolling pin.