Similar Posts
LECHON KAWALI | THE SECRET OF COOKING SUPER CRISPY & JUICY LECHON KAWALI | 超サクサク | LITSON KAWALI
The dish is called LECHON KAWALI | THE SECRET OF COOKING SUPER CRISPY & JUICY LECHON KAWALI. It’s a dish you can cook and serve for big celebrations like (birthday celebrations, family reunions and many more). This is a LECHON KAWALI recipe that SUPER CRISPY AND JUICY ON THE INSIDE and it is very delicious…
Patrani Machhi | Steamed Fish in Banana Leaf @Seafood Recipes By Bayman
Quick, Easy, Yummy, Healthy! That is Patrani Machhi ! —————————– INGREDIENTS: FISH FILLET – 100 GMS GRATED COCONUT – 2 TBSP CORIANDER LEAVES GREEN CHILLI – 2 GINGER GARLIC PASTE – 1/2 TSP LEMON JUICE – 1 TSP SUGAR – 1/4 TSP SALT – 1/2 TSP/AS PER TASTE OIL ————————————- Try Our Prawn/ Shrimp Recipes:…
Crispy Pork Knuckles with tender, succulent meat #food #cooking #recipe
Boil pork knuckles for 90-120 mins until flesh is soft. Remove knuckles and pat dry. Apply mixture of olive oil ,salt , honey, paprika, Worcester sauce to the skin. Preheat your oven to 200℃. Bake in the oven until golden brown. Enjoy! source
Tiramisu Cinnamon Rolls
source
Babe wanted Chicken Teriyaki
Chicken Teriyaki: Serves: 4 Prep time: 5 mins Cook time: 20 mins Ingredients 2 spring onions, white and green parts separated 6 chicken thighs, skin on 2 tsp sesame oil thumb-sized piece of ginger, finely grated 2 garlic cloves, finely grated 1½ tbsp sake ¼ cup (60ml) Tamari soy ¼ cup (60ml) mirin 1 tbsp…
Coffee Smoothie,Healthy Drink #shorts #coffeesmoothie#shakes
recipesoftheworld #smoothie #coffee #coldcoffee#icedcoffee#healthydrink Thank you for watching … source
26 Comments
Leave a Reply
You must be logged in to post a comment.
Why are you rolling out pizza dough?
I thought the microbial and bacterial side of things was going to be discussed with the use of an irregular rock with microscopic pits and crevices all over.
Who invented the term pin for this? It is NOT a pin!
Wouldn't a chilled rolling pin have water condensation on it when you take it out of fridge?
Skill issue tbh
I love when rigorous testing proves that the best option is the one we’ve used for generations.
And that's why I use the same type of pin that you are holding.
A rolling pin for pizza dough?
Don’t agree. I love it because I don’t have to push down which hurts my hands and arms. I gave up making noodles, etc due to being able to press down on my wooden one. I have a wooden 6” one I use for bread doughs. Thanks anyway.
I just love this team. They're so thorough. #❤teamatk
Learn how to handle them
and if you're now careful or get distracted and if rolls off the counter and onto your foot, well i'm talking from experience and the reason i do not use it anymore.
A marble rolling pin is great to use people just have to understand how much pressure they need when rolling out dough. When you are use to using wood pin you have to use much more body weight. Both are not wrong but it's just personal preference.
My rolling pin has no handles. It was made for me by my dad, from a maple tree about a block away from the house I grew up in. Very similar in size to the one you showed.
The only thing I use my marble pin for is rolling out Chinese hot water dough for potstickers
Also you can always buy these at the thrift store.. Never give your money to what she says
I love my 40 year old marble rolling pin. My pies and cookies get rave reviews and requests for them so it must be performing just fine for me. I had a wooden one from 1970, replaced with marble. Again, it's wonderful! I highly recommend marble. Perhaps the brand and the handler make the difference.
French rolling pin is definitely my preferred. It's much more versatile and you don't get those little lines from regular rolling pins.
I would use a marble one if I had the chance but I feel like a would one gives you a little more control unless it is an extremely heavy dough
Dumbest argument I’ve ever heard been using marble for about30 years sounds like you have operator error problems
Lmao, what are you guys doing rolling out pizza dough??
Is this satire?
Why are we using a rolling pin on pizza dough?
I think, in part, it's what you're used to. I've always used a pin with handles. I take your point about the marble–I have one, and I have the problems you mention–but an old wooden pin with two handles seems to work fine for me.
I have a marble rolling pin. It is so heavy it squishes every dough it comes in contact with, so it is very thin, no matter what.
How about a handle on one end of the pin? I grew up with my mom's pin which had one handle broken off and I didn't know they were supposed to have 2 until I was in high school.
Too late