Timeline for answer to Wood versus marble rolling pin 'performance' by Tinuviel
Current License: CC BY-SA 4.0
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| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Nov 2, 2019 at 8:33 | comment | added | Tinuviel | @FuzzyChef They can also be used for other things, in which case dusting the dough with flour (or covering with parchment paper) solves any sticking problems | |
| Nov 1, 2019 at 16:49 | comment | added | FuzzyChef | Marble rolling pins are for pastry, which doesn't get dusted with flour at all. | |
| Oct 30, 2019 at 17:05 | comment | added | dlb | A couple advantages of the marble, being less porous, no staining and no holding contaminants, at least no easily, as wood can and clean up very easy and the added weight is sometimes nice. They certainly have some down sides and need some getting used to but there are some trade offs. | |
| Oct 30, 2019 at 13:33 | comment | added | J... | Also for pastry, it's nice to chill the pin for the same reason - cold water, chilled lard/shortening, cold pin; everything stays cold. The fat rolls to sheets rather than melting and being absorbed into the flour and the pastry stays flaky. That said, wood is a pretty good insulator, so it's not like it will really inject any significant amount of heat either, especially if you chill it first as you would do with marble. | |
| Oct 30, 2019 at 7:27 | history | edited | Tinuviel | CC BY-SA 4.0 |
corrected typo
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| Oct 29, 2019 at 15:17 | vote | accept | CommunityBot | ||
| Oct 29, 2019 at 15:05 | review | First posts | |||
| Oct 29, 2019 at 16:56 | |||||
| Oct 29, 2019 at 15:02 | history | answered | Tinuviel | CC BY-SA 4.0 |