Rolling, Rolling, Rolling (Pins)

 Amidst deliveries of Christmas packages for my husband and my kids, I received an early Christmas gift from a talented artist, Gary Pierce of Chipman Woodworks. It came in a two foot cylndrical tube. The box, once opened, revealed a beautifully handcrafted cherry wood dowel-style pin. 23" long with tapered ends. I sat back with a cup of tea to admire the craftmanship and decided that I would test drive it on a batch of  chestnut shortbread. My new pin would be the perfect tool to tackle this often temperamental dough.

I sprinkled a light dusting of flour across the countertop and centered the dough. Then, as if I was test driving a brand new car, I began slowly rolling using a light touch, then firmer, opening my fingers and moving them to the outside of the pin, and then back in, pivoting the pin to one and the other side. I ran my finger tips across the dough and then down the pin to remove the excess flour and crumb.

In between practicing a few carols on my guitar, I'm learning to use my new pin which offers a bit of a welcome challenge. Before too long, it's gently rolling beneath my palms, rhythmically-- and the cookie dough is beautiful and even. 

 I've used a traditional American rolling pin with handles at either end for the majority of my baking experiences. I have a heavy one, a lighter and smaller one gifted to me by my mother, and even an ultra small silicone pin that I haven't quite warmed to yet. 

Experienced pastry chefs and bakers have their favorites and their reasons for using a particular pin. My hand-turned French pin is simplicity. What I love about it is that the pin feels like an extension of my arms, and I can roll and pivot it easily. Because I can pivot it easily, I don't have to continuously lift the dough and move it around. The pin relies upon the weight of my hands and body-- unlike a heavier handled pin which compresses dough quickly with very little movement, but can be more difficult to control. Silicone pins offer a non-stick characteristic which some find attractive.

So, how do you choose a rolling pin? If you only occasionally bake, then the traditional American rolling pin may do the job. If you really enjoy baking, and bake a variety of items from cookies, pies and tarts to bread, then you may decide on keeping more than one in your tool kit. There are two factors to consider when selecting a pin: size and the material that it is made from. Metal, marble, silicone and wood are all options. Metal and marble pins are much heavier than a wooden or silicone rolling pin. They are cooler and in theory, will keep your dough from getting sticky. The amount of time you work your dough is really the determining factor. 

Wooden rolling pins can last for a number of years with basic care, including not getting them wet, and an occasional wipe with food grade mineral oil. 

Gotta get rolling! I have more Christmas cookies to bake!