|
Dining & Wine
FOOD STUFF
By FLORENCE FABRICANT
Wednesday, August 25, 2004
I love my old-fashioned wooden
rolling pins. My favorite is a slender French tapered one
without ball bearings. I love the feel of pin on pastry and
using the strength of my forearms to expand the circle of tender
dough. Nonetheless, I may become a convert to a new rolling pin,
the Silpin, a hefty ball-bearing model wrapped in nonstick
silicone. I tried it for pāte brise, biscuits and somewhat
sticky cream cheese dough, all with excellent results: smooth,
even, nonstick rolling.
|
