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Rolling pin care
Posted: 27 May 2010 01:20 PM   [ Ignore ]
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My new wooden adjustable rolling pin says hand wash and oil frequently.

I presume olive/vegetable oil??

Surely flour will stick to even a slightly oily surface??

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Posted: 27 May 2010 01:36 PM   [ Ignore ]   [ # 1 ]
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Paul, don’t use olive oil or vegetable oil. They will turn rancid and ruin your nice rolling pin.
I think what you should use is mineral oil - at least that’s what I was told to use to care for cutting boards. Not sure if it’s available where you are. Once you apply the mineral oil, leave it for a day or so, and the mineral trace will disappear (the wood absorbed it).
I know there has been discussions on this forum about caring for rolling pin, some said they never wash it and only wipe and store away. I do wash mine (lightly with water) but usually only after using it for pastry b/c of all the butter.
I hope this helps!

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Posted: 27 May 2010 02:29 PM   [ Ignore ]   [ # 2 ]
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Paul - 27 May 2010 04:20 PM

My new wooden adjustable rolling pin says hand wash and oil frequently.

Mineral oil, which you can buy at the drug store.  If you oil it, it won’t remain oily; the wood aborbs it after a few hours.  You should do the same thing for cutting boards.

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Posted: 27 May 2010 03:21 PM   [ Ignore ]   [ # 3 ]
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Thanks Jenn and Charles. This was a new one for me!

I guess one is so used to synthetic boards etc.

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Posted: 27 May 2010 05:53 PM   [ Ignore ]   [ # 4 ]
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I never wash or oil my rolling pin. When I am done using it, I wipe off all remnants of pie dough with a paper towel. The fat in the pastry keeps the wood oiled. Then I wrap the rolling pin in a clean dish towel and store it away until the next use. I’ve done this for 20 years, and it has a beautiful color and glow.

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Posted: 27 May 2010 06:17 PM   [ Ignore ]   [ # 5 ]
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Thanks Kathleen! That is most interesting.

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Posted: 27 May 2010 06:30 PM   [ Ignore ]   [ # 6 ]
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Kathleen - 27 May 2010 08:53 PM

The fat in the pastry keeps the wood oiled.

I would think that butter or other animal fats would get rancid.

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Posted: 27 May 2010 06:39 PM   [ Ignore ]   [ # 7 ]
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The rolling pin smells good, looks good. I learned this from my mother. ehow gives similar advice for cleaning a wooden rolling pin, except they use a damp cloth to wipe the pin.

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Posted: 27 May 2010 06:53 PM   [ Ignore ]   [ # 8 ]
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Kathleen - 27 May 2010 09:39 PM

ehow gives similar advice for cleaning a wooden rolling pin

Well, yes, but anybody can write an ehow article.  I could write one telling you not to do that. grin  But I accept your personal testimony.  I am curious, though, as to why rancidness isn’t a problem.

Here’s what Wikipedia says (I know, another reliable source. wink about cutting boards and oil:

In general, edible savory vegetable or olive oils are not recommended because they tend to go rancid, causing the board to smell and your food to pick up the rancid taste.

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Posted: 27 May 2010 06:56 PM   [ Ignore ]   [ # 9 ]
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Well what about those bakers who use pastry cloths. I have always felt they are unhygenic.

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Posted: 27 May 2010 07:14 PM   [ Ignore ]   [ # 10 ]
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Why would they be unhygienic Paul? Is it because they’re not wash frequently?

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Posted: 27 May 2010 09:26 PM   [ Ignore ]   [ # 11 ]
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Paul - 27 May 2010 09:56 PM

Well what about those bakers who use pastry cloths. I have always felt they are unhygenic.

In terms of bacteria, I don’t think anything is unhygienic in the absence of moisture.  Flour is dry and not a medium in which bacteria can grow.  Rancidness, however, is a chemical reaction; as far as I know, it isn’t a health issue, but rather a matter of flavor.

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Posted: 28 May 2010 03:00 AM   [ Ignore ]   [ # 12 ]
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Jenn just never fancied them!

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Posted: 28 May 2010 04:02 PM   [ Ignore ]   [ # 13 ]
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Personally, I love using the pastry cloth. Makes rolling so much easier. I keep mine in the freezer per Rose. Before that, I washed it every time, which was a pain, but I’m kind of a clean freak, so I understand what Paul is saying smile

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Posted: 28 May 2010 06:53 PM   [ Ignore ]   [ # 14 ]
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Matthew you sound highly organised.

I am the ultimate freak - lots of bleach everywhere!

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Posted: 28 May 2010 07:47 PM   [ Ignore ]   [ # 15 ]
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Paul - 28 May 2010 09:53 PM

Matthew you sound highly organised.
I am the ultimate freak - lots of bleach everywhere!

The most impressive thing I ever heard is from a guy in the usenet cooking forum; he covers his entire counter top with cloth prior to any cooking event, then just throws them into the washing machine when done.  Voila, clean kitchen.

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