Best rolling pin?
AHockman
Hello,
I want to start getting into baking and I'm looking for some advice to
help me make a choice between a couple of rolling pins--the Tarla pin and
the Thorpe pin. The Tarla is all one piece and is covered in copper so
that dough doesn't stick. The Thorpe pin is all wood with a steel pin so
that the handles don't roll. I'd like an all-purpose pin for pies and
cookies, and if I'm ambitious, pizza dough.
If anyone has used either of these pins I'd like to know what you think
before I buy. Also, does a particular size make a difference?
Thanks in advance,
Adrienne
DKU
On 6 Sep 1996 12:02:50 -0400, ahoc...@aol.com (AHockman) wrote:
>Hello,
>
>I want to start getting into baking and I'm looking for some advice to
>help me make a choice between a couple of rolling pins--the Tarla pin and
>the Thorpe pin.
i donot use anything fancy.. just a long wonderfuly polished rod of
solid birch bought in the late 60's in a gourmet shop in georgetown.
it has taken me through countless tarts, puff pastries, scones ,
cookies and assorted heavenly treats. the gleam of it gets better
every year and i think that in some things simplicity = perfection.
diane
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
"Only dull people are brilliant at breakfast." Wilde
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
DKU
On 6 Sep 1996 12:02:50 -0400, ahoc...@aol.com (AHockman) wrote:
>I want to start getting into baking and I'm looking for some advice to
>help me make a choice between a couple of rolling pins--the Tarla pin and
>the Thorpe pin.
i do not use anything fancy.. just a long wonderfuly polished rod of
Glutenous Maximus
AHockman <ahoc...@aol.com> wrote:
>the Tarla pin and the Thorpe pin. The Tarla is all one
>piece and is covered in copper so that dough doesn't stick.
Huh? Dough doesn't stick to copper? Which characteristic of
copper is supposed to prevent the adhesion? Have you actually
observed this phenomenon? Yes - I know that a copper bowl really
*does* help you whip eggwhites, but it sounds like somebody is
hoping you'll believe that copper is therefore some miracle metal
that's worth the spectacular price they're no doubt charging...
Regards,
---------------------------------
Michael O'Donnell m...@std.com Copyright (c) 1996
---------------------------------
Robin Carroll-Mann
ahoc...@aol.com (AHockman) wrote:
>Hello,
>I want to start getting into baking and I'm looking for some advice to
>help me make a choice between a couple of rolling pins--the Tarla pin and
>the Thorpe pin. The Tarla is all one piece and is covered in copper so
>that dough doesn't stick. The Thorpe pin is all wood with a steel pin so
>that the handles don't roll. I'd like an all-purpose pin for pies and
>cookies, and if I'm ambitious, pizza dough.
>If anyone has used either of these pins I'd like to know what you think
>before I buy. Also, does a particular size make a difference?
I'm not familiar with either of those brands. I use a marble pin that
I got in Vermont (and a marble bread/pastry board to go with it) and I
like it a lot.
>Thanks in advance,
>Adrienne
Harper @%@%@ Robin Carroll-Mann
"Mostly Harmless" -- Douglas Adams
har...@tribeca.ios.com
Harper's Bread Basket -- http://www.geocities.com/heartland/3967
Mary Ash
DKU wrote:
>
> On 6 Sep 1996 12:02:50 -0400, ahoc...@aol.com (AHockman) wrote:
>
> >Hello,
> >
> >I want to start getting into baking and I'm looking for some advice to
> >help me make a choice between a couple of rolling pins--the Tarla pin and
> >the Thorpe pin.
>
> solid birch bought in the late 60's in a gourmet shop in georgetown.
> it has taken me through countless tarts, puff pastries, scones ,
> cookies and assorted heavenly treats. the gleam of it gets better
> every year and i think that in some things simplicity = perfection.
> diane
>
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
>
> "Only dull people are brilliant at breakfast." Wilde
>
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I agree with Diane. Currently I have my faithful, heavy rolling pin that has little handles on it. But I
usually just roll the dough by placing my palms on either end of the cylinder and ignoring the handles. The
dough rolls easier. My next rolling pin will be one piece of solid wood.
By the way, The Urban Peasant uses an clean wine bottle to roll out food. I've often thought of giving that a
try.
A quick tip, if Tupperware still makes their pastry "cloths" get the plastic one with the circles printed on
it. Until you get an "eye" for rolling pie dough this is an easy way to roll pie dough to the correct size.
Mary
Dave Walkden
I was laughing when I read your rolling pin inquiry - not at you but
at myself. My favorite rolling pin is a cut down broom handle with the
ends shaved to clear the counter. I learned to use it in a Chinese
restaurant making dumplings. Now I use it for everything. I saw a
stainless steel rolling pin in the King Arthur Catalog (I think).
Perhaps someone would like to send me one as a gift. ;-)
On 6 Sep 1996 12:02:50 -0400, ahoc...@aol.com (AHockman) wrote:
>If anyone has used either of these pins I'd like to know what you think
>before I buy. Also, does a particular size make a difference?
---
Dave Walkden dwal...@SNET.Net
Brian Barnson
In article <50phva$n...@newsbf02.news.aol.com>, ahoc...@aol.com (AHockman) says:
>
>Hello,
>
>I want to start getting into baking and I'm looking for some advice to
>help me make a choice between a couple of rolling pins--
I use a non-stick pin made by Norpro, it has a non-stick coating
similar to that found on frying pans. I'm happy with it and find that if
I store it in the box it came in the coating doesn't get damaged the way
it probably would if it was rattling around in a drawer with other stuff.
It helps to keep it away from family members doing craft projects and let
them use the old wooden one.
Brian, in Calgary
Anne Bourget
I wouldn't spend a lot on money for any of those marble or copper pins.
In college was used a *clean* empty wine bottle with excellent results.
Must admit to liking solid and well made cookware and equipment, however,
there are limits to this passion.
I have two rollings that I got in France. Beechwood (or boxwood, I can't
remember) dowel and another with tapered ends. And I also have a rolling
pin that I picked up in a thrift store. It was a mess, but just needing
some cleaning and oiling and it is a most wonderful ball bearing rolling
pin. The roller is 15 1/2 inches long and 3" in diameter. the wood is
beautiful and solid (looks like rock maple to me). It was made by the
Thorpe Rolling Pin Company, Cheshire, Conn. I would guess that it was
made in the 1940s. The wooden handles are very comfortable and it still
rolls like a dream.
I tend to use this pin for making American pies and I use the French pins
for tarts and puff pastry, etc.
Anne Bourget
--
____________________________________________________________________________
Anne Bourget bou...@netcom.com
Sacramento, California
"A room without [cook]books is a body without a soul."
Cicero
Magpie
I'm looking for some advice to
>the Thorpe pin.
Response: I've never used either of the rolling pins you've mentioned,
instead I use a marble rolling pin. It works get and I don't have to use
as much pressure on the dough as I do with a wooden rolling pin.
The only drawback is that you wouldn't want to drop one on your toe.
Enjoy life, it's too short.
Magpie