Having recently decided to bake some apple pies, I had to go out an buy a new rolling pin because my ex took mine. The new one has raw untreated wood (maple or ash?) - should I give it a rub of vegetable oil or something before I use it, or is it better off left alone?
Any baking people?
- Thread starter OddSox
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I just asked the better half and she said she never heard of applying oil to a rolling pin. She recommends just dusting it with flour before each use when rolling out pie dough. Her pies are great I might add.
Hope it works out for you, there is nothing better then home made pie.
Hope it works out for you, there is nothing better then home made pie.
From ehow:
Wooden rolling pins are often passed down through generations, and antique rolling pins can be obtained at thrift shops and antique shops. Older rolling pins may require a light treatment with mineral oil before use; however a new wooden rolling pin should require only a light washing. When you are ready to use your wooden rolling pin, lightly dust it with flour to prevent pastry dough and other foods from sticking to it.
http://www.ehow.com/how_6609513_do-new-wooden-roll-pin_.html
Wooden rolling pins are often passed down through generations, and antique rolling pins can be obtained at thrift shops and antique shops. Older rolling pins may require a light treatment with mineral oil before use; however a new wooden rolling pin should require only a light washing. When you are ready to use your wooden rolling pin, lightly dust it with flour to prevent pastry dough and other foods from sticking to it.
http://www.ehow.com/how_6609513_do-new-wooden-roll-pin_.html
Yes I agree. I am a huge fan of cooking. You can kinda say that I'm a pro at it lol
Main thing is to roll sparingly, flatten it out once and don't keep at it, if you overdo it the pastry won't be flaky. Rolling out the dough is actually the most critical moment in making a good pie crust, everything else you can fuck up. Over-handle the dough and your pastry sucks.
Ever made danish pastry? You double it over, add another 1/4 lb. of butter and roll it out again - about 8 times!
True, puff pastry will require that amount of handling but for a pie crust, the more you work with it, the worse the final product will be.
Alton Brown did a "Good Eats" show on apple pie. He said that he gets a flakier crust by NOT using water when mixing the crust. Instead he uses cold apple jack. Seems the explanation is that water + flour = gluten, which is great for bread, but not so great for pastry. The alcohol content of apple jack negates the gluten formation, resulting in a flakier crust, with some additional hints of apple in the crust of your pie.
Worth a try. You can always knock off the rest of the apple jack while your creation is in the oven.
Worth a try. You can always knock off the rest of the apple jack while your creation is in the oven.
Yes i am a baker/pastry chef and i recomend a thin coat of mineral oil to most wooden kitchen tools. be sure to rub it in real good. The mineral oil will help when dusting your pin with flower.
If you need help oiling your wood please give me a call
If you need help oiling your wood please give me a call
Thanks Molly! That's what I thought! Is olive oil as good as mineral oil or will it go rancid or something?Yes i am a baker/pastry chef and i recomend a thin coat of mineral oil to most wooden kitchen tools. be sure to rub it in real good. The mineral oil will help when dusting your pin with flower.
If you need help oiling your wood please give me a call
