Rolling pins
Helpful Tools
To transform a lump of dough into a thin, smooth disc, you'll need at least one rolling pin, maybe more. For a basic tool, the choice of size and shape is surprising - pins are long, short, fat, thin, straight or tapered, and come with or without handles.
Materials
Rolling pins were traditionally made of hardwood, but nowadays they are made in a range of materials, including stainless steel, marble, glass and polypropylene. In most cases, wood will be fine as it's a poor conductor of heat. Metal and marble are cooler, and worth considering if you make a lot of high-fat pastry.
Size
Your rolling pin needs to be longer than the area to be covered by the rolled-out dough. If you are in the habit of making vast pies and pizzas, go for the longest pin you can find (35-38cm), bearing in mind the width of your kitchen drawer! If length is important to you, choose a pin without handles rather than compromising on rolling surface. However, a pin with handles makes light work of heavy dough. A 28-30cm barrel is the most useful size.
Weight
A rolling pin should be hefty enough to do its job without too much pressure from you. A big diameter means fewer revolutions, but some cooks prefer a thinner pin as it allows more control. Creators of Asian cuisine deftly roll out flatbreads using a very thin, short pin, traditionally tapered at both ends. These pins are easy to pivot and can be used with one hand only.
Always dust your pin with flour to prevent sticking and make sure you scrape off any bits of stuck-on pastry while working to avoid lumpy pastry.
Wooden pins should be scrubbed clean then dried after use to prevent warping and cracking. Non-wooden pins are usually dishwasher-proof, but check the manufacturer's instructions first.
Rolling pins were traditionally made of hardwood, but nowadays they are made in a range of materials, including stainless steel, marble, glass and polypropylene. In most cases, wood will be fine as it's a poor conductor of heat. Metal and marble are cooler, and worth considering if you make a lot of high-fat pastry.
Size
Your rolling pin needs to be longer than the area to be covered by the rolled-out dough. If you are in the habit of making vast pies and pizzas, go for the longest pin you can find (35-38cm), bearing in mind the width of your kitchen drawer! If length is important to you, choose a pin without handles rather than compromising on rolling surface. However, a pin with handles makes light work of heavy dough. A 28-30cm barrel is the most useful size.
Weight
A rolling pin should be hefty enough to do its job without too much pressure from you. A big diameter means fewer revolutions, but some cooks prefer a thinner pin as it allows more control. Creators of Asian cuisine deftly roll out flatbreads using a very thin, short pin, traditionally tapered at both ends. These pins are easy to pivot and can be used with one hand only.
Always dust your pin with flour to prevent sticking and make sure you scrape off any bits of stuck-on pastry while working to avoid lumpy pastry.
Wooden pins should be scrubbed clean then dried after use to prevent warping and cracking. Non-wooden pins are usually dishwasher-proof, but check the manufacturer's instructions first.
Comments
You need to be logged in to leave a comment
Register