Rolling pin . . .
A rolling pin is a cylindrical food preparation utensil used to shape and flatten dough. Two styles of rolling pins are found; roller and rods. Roller types consists of a thick cylindrical roller with small handles at each
end; rod type rolling pins are usually thin tapered batons. Rolling pins of different styles and materials offer advantages over another, as they are used for different tasks in cooking and baking.
Types of rolling pins .. .
Rod: Thin rods typically made of wood around 2–3 cm in diameter. They are used by rolling the rod across the dough using one's palm.
Roller: Consists of a thick heavy roller made of a variety of materials around 7–10 cm in diameter with thinner handles which extend through the roller. They are used by grasping the handles and pushing the pin across the dough.
Rolling pins come in a variety of sizes, shapes and materials including glass, ceramic, acrylic, bakelite, copper, brass, aluminium, silicone, wood, stainless steel, marble, and plastic.
In South Asia, the rolling pin (belan) is used in combination with chakla (flat circular rolling board). The dough for chapatis is rolled on chakla with the help of the belan.
A modern electronic device called Roti Maker (or Tortilla maker) combines the function of chakla, belan and tava.
A rolling pin is a long, cylindrical device used to flatten dough for pie crusts, cookies, pastries and other treats. There are many different rolling pins on the market today.
Many chefs prefer a "French" rolling pin, which is one without handles.
many chefs use a rolling pin for tasks other than rolling dough.
For instance, if they want to crush crackers, cookies or nuts, they place the food in a paper bag and beat it with a rolling pin until it's completely crushed.
Many marble, glass or silicone rolling pins can be filled with water to keep them cool.
Wood Rolling Pin these may be a little heavier.
A cold rolling pin is less likely to stick to dough. Many marble, glass or silicone rolling pins can be filled with water to keep them cool.
Types of rolling pins .. .
Rod: Thin rods typically made of wood around 2–3 cm in diameter. They are used by rolling the rod across the dough using one's palm.
Roller: Consists of a thick heavy roller made of a variety of materials around 7–10 cm in diameter with thinner handles which extend through the roller. They are used by grasping the handles and pushing the pin across the dough.
Rolling pins come in a variety of sizes, shapes and materials including glass, ceramic, acrylic, bakelite, copper, brass, aluminium, silicone, wood, stainless steel, marble, and plastic.
In South Asia, the rolling pin (belan) is used in combination with chakla (flat circular rolling board). The dough for chapatis is rolled on chakla with the help of the belan.
A modern electronic device called Roti Maker (or Tortilla maker) combines the function of chakla, belan and tava.
A rolling pin is a long, cylindrical device used to flatten dough for pie crusts, cookies, pastries and other treats. There are many different rolling pins on the market today.
Many chefs prefer a "French" rolling pin, which is one without handles.
many chefs use a rolling pin for tasks other than rolling dough.
For instance, if they want to crush crackers, cookies or nuts, they place the food in a paper bag and beat it with a rolling pin until it's completely crushed.
Many marble, glass or silicone rolling pins can be filled with water to keep them cool.
Wood Rolling Pin these may be a little heavier.
A cold rolling pin is less likely to stick to dough. Many marble, glass or silicone rolling pins can be filled with water to keep them cool.
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