What is a rolling pin?

Rolling pin is a long, cylindrical device used to flatten dough for cake crusts, biscuits, pastries and other delicacies. There are many different varieties on the market in a number of sizes and materials. The most common are the hardwood, but they can also be found in plastic, glass, rubber, silicone and even marble. But the introduction of the dough is not completely without hands. If the dough is held, the chef will have to sprinkle with a small flour on the crimes to make the dough peel off easily. Chefs who want to avoid this type of gluing should opt for a roller blind made of metal or marble. These can be placed in the freezer for a few minutes to cool down before use because it is less likely to stick to the dough when it is cold. Many marble, glass or silicone can be filled with water to keep them cold.

Many chefs prefer a "French" war peg, which is one without a handle. Supporters of this style claim to allow them to SNto work more. The heavier rolling pin is usually preferred before the lighter pin, because it is easier to align the dough. However, chefs should choose what works best for them. This tool should easily slide over the dough and equalize it without stressing and pushing a lot. The handles - if it should - should fit comfortably in their hands and move freely while the chef rolls the dough.

It is interesting to note that many chefs use a rolling pin for tasks other than rolling the dough. For example, if they want to crush biscuits, biscuits or nuts, they place food in a paper bag and beat it until it is completely crushed. It can also function in the same way as the imprisonment of meat acting as a hammer to differ thin cuts of meat such as cutlets.

Chef, who are on the peg market, should take the time to visit the seller's shop several different models. It is best for the chefs to find the one that feels comfortable in his hands and ask those who haveHe is in charge of the recommendation.