On my first day as a pastry chef, I was assigned to make Linzer tortes in a hot, steamy kitchen as a kind of test. On the top of an icebox cover, I rolled the dough out by hand, layering it with sweet butter, leaning into it, but not too much, as the dough formed. I lived on a vintage sailboat with a tiny galley kitchen, testing recipes for a new husband who loved to eat. When inspired, I use yet another rolling pin to make a beautiful puff pastry, remembering the first time I made it from scratch. It’s kind of like doing primal therapy, and afterward, I feel fantastic! With a different rolling pin, I roll out pizza dough pretty often since rolling the dough means I can get it into the oven faster, and I have no patience when I want pizza. I use an old rolling pin to flatten chicken breasts for chicken piccata and to smash crackers to bits to add to meatloaf. They are easier to clean, however, than their wooden counterparts.I own several rolling pins and use them for a lot of different things. Finally, there are nonstick pins, which we find to be more tricky than useful, as they don't grip to dough as well as wooden ones and flour also won't stick to them. Flour won't stick to marble pins, but they work well with plastic wrap draped over your ingredients. Marble rolling pins are another option and are designed to be chilled, which helps with rolling out temperamental doughs prone to cracking, like puff pastry.
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