Silicone Rolling Pins

[missyjean]

I am about to make my first pie.  I have no pie-making equipment.  I know I will need a rolling pin, for sure.

I was looking at this one, from La Cusine

http://www.lacuisineus.com/catalog/index.php?main_page=product_info&cPath=80_281&products_id=1928

Any opinions or suggestions would be appreciated.

Thank you,

missy

 

[petemccracken]

For me, I prefer either

http://www.restaurantsupplypro.com/product/vic-firth-frerp12/rolling-pins

or

http://www.restaurantsupplypro.com/product/vic-firth-bakrp12/rolling-pins

not necessarily the "brand" but the style.

 

[missyjean]

Thanks Pete. Those are the kind Cook's Illustrated recommends too. Also, that  is a lot more reasonable.

It will be my first rolling pin..Thank you for your help 

 

[liaisonkitchen]

Missy,

Hopefully you're happily progressing in your pie making by now.

I fully agree with the previous recommendation and only want to add that wooden baton style tools, while definitely the most accurate in dough handling, will benefit from some consistent care.

I clean mine by removing any residual ingredient bits by rubbing the baton with a clean dry towel, first with a light dusting of flour then repeating with a little coarse (kosher) salt if any abrasion is called for. Do not scrape with a bench knife or any other metal implement or scour with anything that could scratch or penetrate into the porous surface. 

Stored in a clean dry spot well away from heat wooden tools will last for many years. 

The ones I use regularly vary from 10 to 25 years old and are as lovely as they were on the first day.  

 

[foodpump]

Of all the rolling pins I've used, I prefer a "Tapered" one.

Remember: A tapered pin is just a hunk of wood.  It can be made on a woodworker's lathe in a matter of minutes by anyone--say a grade 10 student--- with very little experience.

Silicone is nice, but......

Most doughs roll out perfectly fine sandwiched between two sheets of wax paper or silicone paper anyway.....

 

[missyjean]

Thank you for all the help.

While on vacation I went into a Chef Central store.  I asked a baking related question to the clerk and he sent the baking instructor out to help me.  

I bought their baker's rolling pin which is similar to this

http://www.restaurantsupplypro.com/product/vic-firth-bakrp12/rolling-pins

I haven't trie it yet becasue I now need a mat, pie dish, etc

Thank you, all, for your advice...I really appreciate it

 

[boar_d_laze]

It's a nice pin, missy and you'll be happy with it for many years.  FWIW, the type is referred to as a "French" or "straight" pin.

BDL

 

[missyjean]

Thank you. I didn't know what it was called.  It is 19 1/2" x 2"

The people at Chef Central  were so helpful.  The baking instructor explained how to roll the dough to make pie too.  

The store was their Paramus location.  It was filled to the rafters with stock. I was amazed because I am so accustomed to the stores in my rural neighborhood which are almost bare

http://www.chefcentral.com/

 

[liaisonkitchen]

Congratulations!

That looks just like my first one too...a perfectly good starter tool.

Tapered ones, while offering more agility, can require a bit more finesse to keep dough thickness even.

Jump right in, especially while crisp fall weather invites flaky pastry making and ample baking.

Mats? Pans? Pshaw. All you really need now is a smooth surface and a toss of flour for rolling and you can create fabulous free form tarts to bake on most any pan.

Don't be seduced by overequiping---many of the best chefs dazzle with the simplest array of tools. In fact particularly with dough work you want to keep hands on as touch is essential for developing your intuition re temperature and texture shifts.

BTW I used to ride my bike from one job to another, sometimes passing through sketchier areas of New Orleans late at night. Even as a lone petite female no one ever bothered me, a fact I chalked up to luck and the long pin protruding from my backpack.

 

[missyjean]

Hahaha! That's another use I never thought of. 

Thanks for the advice..I thought I was going to have to spend a lot of money on equipment.  I will jump in and I'll post the results here.

Thanks a lot!