I have a couple of rolling pins in my kitchen. I have a tapered pin, designed of maple, that my mother employed to make her apple pies—when she designed true pies with crusts as a substitute of apple crisps. She bought two equivalent pins from her mother, who bought them from hers. My more youthful brother has the twin—he will make far more pies than I do. I also have a beautiful and silky clean straight pin designed from a mix of walnut and ash, handcrafted by a woodworker mate. I have a extremely heavy, expert pin, with ball bearing in the handles, remaining in excess of from my bakery. And I have a skinny tiny pin—only thirteen inches prolonged and considerably less than an inch in diameter—a memento from a nation I simply cannot try to remember, where it was employed to make crackers or flatbreads. All but the heavy expert pin (in my basement now) stay in the crock by my stove, where I get pleasure from wanting at them.
Rolling dough is easy and intuitive for another person employed to executing it, but astonishingly difficult for a new cook dinner to find out, or an occasional baker to do confidently. “Professional” rolling pins are meant for heavy get the job done, massive doughs, and massive, robust bakers. Some of the pins marketed for dwelling use are heavier than they have to have to be as nicely. Does your piecrust actually have to have to be operate in excess of by a truck? Tapered pins get the job done correctly for men and women who ended up brought up making use of them usually, they are challenging to get started on.
I uncover myself achieving for the skinny cracker-making pin far more often than any of the other people (which is why I am humiliated that I really don’t try to remember its provenance). I have tried to consider about why this is so. I really don’t get the job done in a expert kitchen any longer, so I really don’t roll significant quantities of dough. My batches are small—mostly cookies and some pie crusts in dwelling-cooking-sized batches. I like the way the skinny pin keeps my fingers nearer to the dough and far more apt to detect and correct unevenness. It’s mild more than enough so that I have to press, fairly than allowing the body weight of the pin do the work—and, opposite to what you may possibly have been taught or examine, this can essentially make it simpler to roll evenly and steer clear of creating cracks at the edges of chilled pie pastry, or edges that are as well skinny. I consider of the skinny pin as the racecar—rather than the Mack truck—of rolling pins. It’s mild and rapid and turns on a dime. You really don’t have to have to consider that pretty much, I’m just indicate that it’s simple to control and enjoyable to use.
I primarily like the skinny pin for cookies, simply because I really don’t adhere to the usual cookie dough purchase of matters. As a substitute of chilling and resting dough prior to I roll and reduce cookies, I roll out the freshly designed gentle dough very first (among sheets of wax paper), and then stack and relaxation the rolled out sheets in the refrigerator prior to I reduce and bake my cookies. This indicates I’m rolling extremely gentle dough and a heavy pin would be extremely difficult to control—the mild just one is best.
I’ll depart you with this. If you are now superior at rolling dough and love your rolling pin, really don’t alter a thing. If you are new at baking or just have trouble rolling dough, cast an eye in direction of your rolling pin. Is it tapered? Try a straight pin. Is it heavy? Try a lighter just one. If you want to exam travel a little something like my skinny pin, go to the hardware retail store or lumberyard and get a thirteen-inch duration of dowel seven/8-inch in diameter!
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