What is a French rolling pin?

The French war pin is a useful tool in the kitchen for bakers, especially those who like to devise pastries, introduce sugar biscuits or create shaped breads and rollers. The standard pin is usually 2 inches (5.08 cm) or less in diameter and may be coming in different lengths; 18 inches (45.72 cm) tend to be the most popular length. What is different from other rolling pins is that it has no handles and tapers at each end. It is basically round, usually wooden, a rod of a certain thickness. The weight you put on a pin will not change the fact that you touch cylinders or handles. This may correspond to greater accuracy when introducing pastries or other types of dough.

others are easy to care for a French rolling pin. Once you use it, you just give him a quick washing with a little of the soap and water. You should not rewrite it or apply excess soap. Instead, just briefly wash it and let it dry. These rolling pins are usually wooden andToo much washing can cause the wood to disintegrate or deform over time, which can affect how well the pin works. You should never place a wooden French pin in the dishwasher.

Since durability can be a problem, if the rolling pin is not properly taken care of, there are some plastic, silicone and marble pins made in the French rolling pin style. They can be a little harder and many consider them worse than wooden styles. Some may be quite expensive, while the average French wooden rolling pin is relatively cheap.

There are several things for which you should not use a French rolling pin. Many recipes will direct you to the use of rolling pins to crush nuts or seeds, either beat them with a pin or repeatedly rolling up above them. This can cause wood to become a brand and, as a result, facilitateDough for holding a pin. Food processors or old pegs that have been replaced by your new French rolling pin are a better choice for crushing hard ingredients.

It is not clear why this rolling pin is considered French. There is only a small history when or where the PIN was designed. It is certainly that many French chefs prefer these pegs. Chefs who like them quote not only the "feeling" of the dough, but also the relative ease with which these rolling pins can be manipulated.