A rolling pin is a tool used to flatten dough for baking. They come in various materials and sizes, with or without handles. Chefs can use it for other tasks, such as crushing nuts or tenderizing meat. It’s important to choose one that feels comfortable in the hands.
A rolling pin is a long, cylindrical device used to flatten dough for pie crusts, cookies, pastries, and other goodies. There are many different varieties on the market, in a range of sizes and materials. The most common are those made from hardwood, but they can also be found in plastic, glass, rubber, silicone, and even marble.
Thanks to a slim handle on both sides of the rolling pin, the chef’s hands don’t have to touch the dough underneath. However, rolling out the dough isn’t a completely hands-free task. If the dough sticks, the chef will need to sprinkle some flour on the offending area so the dough comes off easily. Cooks who want to avoid this type of sticking should opt for a metal or marble rolling pin. These can be placed in the freezer for a few minutes to chill before using because they are less likely to stick to cold dough. Many made of marble, glass or silicone can be filled with water to keep them cool.
Many chefs prefer a “French” rolling pin, which is one without handles. Proponents of this style say it allows them to knead the dough more easily. A heavier rolling pin is generally preferred over a lighter pin as it is easier to flatten the dough. Cooks should choose what works best for them, though. The tool should glide easily over the dough and flatten it without much effort and pushing. Handles, if any, should fit comfortably in the hands and move freely as the cook rolls the dough.
Interestingly, many chefs use a rolling pin for tasks other than kneading dough. For example, if they want to crush crackers, cookies or nuts, they put the food in a paper bag and beat it with this tool until it is completely crushed. It can also work in the same way as a meat tenderizer, acting as a hammer for pounding thin cuts of meat like cutlets.
Chefs who are in the market for a rolling pin should take the time to visit a store that sells several different designs. It is best for the cook to find one who feels comfortable in his hands and ask those in charge for advice.
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