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Old 01-15-2014, 07:36 AM   #1
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Using granite countertop as 'pastry board'

For the last 25 + years, Ive been using a marble pastry board to roll out my dough.

I keep the board in a cabinet that stores my cutting boards , rolling pins etc...

I dont use it often, maybe once or twice a month.

Now that I have gotten older, clumsier and a little wiser, I know it's just a matter of when before I accidentally drop it on the floor, smack it into one of my new cabinets or even on my foot.

I use it too infrequently for it to occupy permanent residence on my countertop.

So, my question is, can I just use the granite countertop to roll out my dough, with out scratching the surface or dulling the finish ? Or is this just a bad idea ??



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Old 01-15-2014, 08:12 AM   #2
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I don't think you would have a problem rolling out dough on granite. Just make sure the sealer that was used is food grade or food safe. If the granite wasn't sealed I wouldn't be using it as a work surface. Granite is porous and it could stain or get a dull spot from the dough.

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Old 01-15-2014, 09:15 AM   #3
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Look at the marble slab you've been using. Allow for any scratches that are from stuff stored on top. Is the surface dulled?

I have a quartz (fake granite) countertop and roll out dough on it. No issues so far.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 01-15-2014, 01:44 PM   #4
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I roll dough out on my granite all the time. It keeps the dough cool. I don't baby my granite since it's merely a smooth stone work surface and does what it's told. If it gets a scratch, I wouldn't care. Just like my husband doesn't care when point wears off his irrigation shovel. Tools are supposed to show signs of wear, it's good for them and the user too.
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Old 01-15-2014, 02:12 PM   #5
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Originally Posted by Andy M. View Post
Look at the marble slab you've been using. Allow for any scratches that are from stuff stored on top. Is the surface dulled?

I have a quartz (fake granite) countertop and roll out dough on it. No issues so far.

LOL for an instant, I thought I was getting a fake quartz countertop.

But my countertop is ground up porcelain, glass, mirrors, and stone scraps in a corn based resin. No quartz in it. My first priority for my countertop was it had to be NSF (National Sanitation Foundation) certified.

Granite is not NSF certified.
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Old 01-15-2014, 02:24 PM   #6
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Personally I think it is a good idea. Very convenient too.
You are what you eat.
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Old 01-15-2014, 02:46 PM   #7
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My baking is pretty much limited to Pizza crust and right or wrong, I use my granite counter top every time.

I'd be scared of dropping that marble slab on my foot Steve. I'd get rid of it myself.
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Old 01-15-2014, 02:56 PM   #8
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As long as the counter surface (whatever it is), is clean, sealed, and scratch resistant, you can safely roll out your dough, fondant, whatever.
"Variety is not just the spice of life, it is the key to life" - Chef Michael Smith

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Old 01-15-2014, 02:58 PM   #9
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I do it all the time. Just don't use a knife on it!!! I use my bench scrapper with no problem. I clean it with glass cleaner.
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Old 01-15-2014, 04:38 PM   #10
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I have one of these and it's awesome!
CHEFS Silicone Pastry Mat | CHEFScatalog.com

This silicone mat makes rolling out stuff so easy, I like the measurements. The silicone surface keeps dough from sticking, pie dough will peel right off, without using too much flour. The mat rolls up for easy storage.

I'm Bloggin'

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