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Old 02-07-2008, 04:23 PM   #51
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This is what real men use!!!!!!!!!!!
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Old 02-07-2008, 04:28 PM   #52
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I have three. The oldest one is a dowel that's about 2 inches in diameter and probably about 16 inches long. The one I use most is 4= inches in diameter, has ball bearings and handles. Let me tell you, you don't have to work very hard with this Big Daddy!

The third is a small one I carry with me on jobs that is great for rolling out already prepped puff pastry and the like.. about 6 inches long and just about 1 inch in diameter.

and then there's the pizza dough roller.
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Old 02-07-2008, 04:54 PM   #53
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Quote:
Originally Posted by Buck View Post
This is what real men use!!!!!!!!!!!
Now that's what I'm talkin about .... biscuits anyone?

.
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Old 02-07-2008, 05:06 PM   #54
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Originally Posted by ChefJune View Post
I have three. The oldest one is a dowel that's about 2 inches in diameter and probably about 16 inches long. The one I use most is 4= inches in diameter, has ball bearings and handles. Let me tell you, you don't have to work very hard with this Big Daddy!

The third is a small one I carry with me on jobs that is great for rolling out already prepped puff pastry and the like.. about 6 inches long and just about 1 inch in diameter.

and then there's the pizza dough roller.
I have watched folks from various ethnicities use darn near anything including wine bottles to roll out dough for their purposes. Some folks carry most anything in their purse, murse or personal bag....

.
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Old 03-18-2008, 10:52 PM   #55
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Has anyone tried those marble ones?
had one years and years ago. never liked it, to heavy for me and really served no purpose that a wooden one couldn't do

babe
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Old 03-18-2008, 11:14 PM   #56
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This is the one I have.
Amazon.com: KitchenAid Nonstick Rolling Pin: Kitchen & Dining
It's got a non-stick surface but honestly, I don't think it does anything. But the pin is lightweight, the handles are very comfortable, and it works really well so I'm happy.
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Old 03-19-2008, 03:09 AM   #57
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My daughter explained to me that the taper on the french pins was there to allow for uneven pressure. Your hand towards the end of the pin tends to press down harder at that point than at the middle of the pin soooo.. the logic is if the middle is a little thicker then it aids in keeping the dough a uniform thickness. Just lay a pin on some dough and press down on only one end of the pin with out rolling it and you'll get the idea.

I do very little baking. I have a wooden dowel type pin no handles about 2" diameter. I'll use the end of it to crush mint or other herbs in the bottom of a bain marie like an over sized muddler. I put breast of chicken in a 1 gallon freezer bag split open as as sheet and use the pin slapped on it like a bat to pound it thin for chicken marsalla
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Old 03-19-2008, 03:19 AM   #58
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I once misplaced my wooden rolling pins during a move and substituted a liter water bottle filled with cold water. Worked surprisingly well. I guess necessity is the mother of invention.
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Old 03-19-2008, 06:43 AM   #59
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Mine is a solid stainless steel roller with ball bearing roller ends, I took it out of a Very Old Xerox copy machine many many years ago.
the roller itself is Mirror smooth also.
it`s effortless to use just dont Drop it!
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Old 03-19-2008, 07:12 AM   #60
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I have several , all of them inherited from my grandfather a swiss pastry chef and chocolatier, one is about an 1" thinck freench style one is about 2" and 20" long with handles, and the last id about 3 inches thick and about 27" long its nuts, it has handles and i don't use is too often.
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