We all know that they best way to keep pie dough from sticking to the surface while rolling it out is to keep it cool. But unless you have a refrigerated marble top, chill down your marble or granite counter, or use the Kuhn Rikkon plastic box like device into which you can insert ice packs, the chances are that it will soften to some degree while rolling.The best temperature for the dough is 60 to 65˚F/15 to 18˚C. Colder and it cracks, warmer and it sticks so speed is of the essence here. I'm always looking for the ideal way to prevent sticking and avoid adding too much extra flour to the dough. Up until I discovered the "magic dough mat" I swore by the pastry cloth and sleeve into which you rub flour allowing the to dough pick up only the bare minimum it requires. When I saw the dough mat described in an industry equipment magazine I was skeptical but ordered one to check it out. I was stunned to discover that unless the dough really softens it virtually prevents sticking. Note: It's always a good idea when rolling the dough to move it from time to time to ensure that it will release and if it seems to be getting a little resistant, to sprinkle on a little flour. I prefer Wondra, as it's slightly coarse texture makes it wonderfully slippery and less is needed. The dough mat has a slightly adhesive bottom surface, which keeps it from slipping on the counter. The top surface has all manner of useful information such as guide rings for different size doughs and lots of metric equivalencies including volume and temperature. It rolls up for easy storage. The dough mat is carried by some cookware shops or can be ordered on line from http://www.cooking.com or directly from the manufacturer for about $20 plus shipping. http://www.magicslice.com Put the words dough mat in the search box.
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