Food and Travel (Singapore) - - Tool Tips -

The rolling pin is one of the old­est pas­try tools that needs time to master. It’s dif­fi­cult to master be­cause if the pres­sure ap­plied through both hands is not evenly dis­trib­uted, then the pas­try will have un­even thick­ness, so the strength and weight of the pres­sure ap­plied must be pre­cise. There is no short­cut to mas­ter­ing the use of a rolling pin ex­cept through prac­tis­ing with it fre­quently. I pre­fer wooden rolling pins over me­tal ones be­cause of how the grain of the wood feels in the hands.

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