NEW! Google Custom Search

Loading

what surface to roll cookie dough on

grandmary's picture

I would like to know what surface is best for rolling out cookie dough to cut with cookie cutters.  I have a new granite counter???  Always have used a pastry cloth in the past.  Thanks for any info.

Gretchen's picture

(post #63357, reply #1 of 19)

Plastic wrap?

Gretchen

Gretchen
Adele's picture

(post #63357, reply #2 of 19)

Wax paper? 

But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

UncleDunc's picture

(post #63357, reply #3 of 19)

Welcome to CooksTalk, and congratulations on your granite counters.

If you've been satisfied with pastry cloth in the past, why change now?

Besides platic wrap and wax paper, silpat might be another option.

assibams's picture

(post #63357, reply #4 of 19)

Since you have the granite counters that is what I'd use, with a light dusting of flour.

"Things are more like they are now than they have ever been" President Gerald Ford

"A positive attitude may not solve all your problems, but it will annoy enough people to make it worth the effort."
Herm Albright

grandmary's picture

(post #63357, reply #5 of 19)

thanks for answering.   Honeybunny

grandmary's picture

(post #63357, reply #6 of 19)

I'm new to this.   Thanks for your info.  Honeybunny

assibams's picture

(post #63357, reply #7 of 19)

Hope you stick around! I have solid wood counters and I do all my rolling on the lightly floured counters. Even though the dough will have slightly more flour than with other methods, I have not found one that will work for me. I hate it when parchment, foil, or other thin surfaces shift around, get stretched,....

"Things are more like they are now than they have ever been" President Gerald Ford

"A positive attitude may not solve all your problems, but it will annoy enough people to make it worth the effort."
Herm Albright

KyleW's picture

(post #63357, reply #8 of 19)

In a perfect world? Cooled marble, althoug granite will do in a pinch :-)


Welcome to CT!


 


There is a very fine line between "hobby" and "mental illness". D.Barry

 

At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals.

Fledge's picture

(post #63357, reply #10 of 19)

I rolled out all my cookies on my granite, worked great.


However, to many fissures, fisurse...fisurges......poop...wrinkles in the granite to temper chocolate or make curls.  Too pitty and looked bad.


Best way I have been told is too clean with 50% alchohol and  %50 water.  Watcha think?


You don't scare me

I have an African Grey

grandmary's picture

(post #63357, reply #11 of 19)

Thanks...I will try it today or tomorrow.  I use something the place that put my counter in gave me and it works great. Its Superior Stone Purifier...you spray it on an wipe it off.

Fledge's picture

(post #63357, reply #12 of 19)

I will inquire.


Also, I made sure the granite was cold.  No lights on (spots from above) in the kitchen.


You don't scare me

I have an African Grey

KyleW's picture

(post #63357, reply #13 of 19)

I try to contain the poop to the bird cage, but then again my little guys never leave home. My guess is that Moses has the run of the place!

 


There is a very fine line between "hobby" and "mental illness". D.Barry

 

At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals.

Fledge's picture

(post #63357, reply #14 of 19)

Oh no Kyle, I was cussin....poop.


..not bird poop!


You don't scare me

I have an African Grey

KyleW's picture

(post #63357, reply #15 of 19)

LOL, I just couldn;t be sure with Moses on the prowl!

 


There is a very fine line between "hobby" and "mental illness". D.Barry

 

At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals.

KarenP's picture

(post #63357, reply #16 of 19)

However, to many fissures, fisurse...fisurges......poop...wrinkles in the granite to temper chocolate or make curls.  Too pitty and looked bad.


One of the things that I had seen Alice Medrich do before and then learned about in her class was using the back of a heavy duty sheet pan.  You minimally warm the bottom of the sheet pan so that when you spread the warm melted chocolate on it it does not create a surface where the temperature would cause the fats of the chocolate to separate making streaks.  You can do this a long time ahead, put the sheet pan in the refrigerator, then take them out about 15 minutes before you want to make the fans or curl to slowly bring it up to temperature.  I'll see if I can find the link to the BwJ where this was featured.
http://www.pbs.org/juliachild/meet/medrich.html#

Fledge's picture

(post #63357, reply #18 of 19)

hmmmmmmmmmmmmmmmmm


hmmmmmmmmmmmmmm


You don't scare me

I have an African Grey

ashleyd's picture

(post #63357, reply #17 of 19)

Best way I have been told is too clean with 50% alchohol and  %50 water.  Watcha think?


Taken internally before you start!



“In victory you deserve Champagne, in defeat you need it.”
Napoleon Bonaparte

Age is unimportant unless you’re a cheese.

Fledge's picture

(post #63357, reply #19 of 19)

lol...


I have resolved the bird on the kitchen counter issue.  He tree rolls around so I just roll him where he can watch from a safe distance. It just going to take a while for him to get used to this place.


You don't scare me

I have an African Grey

CookiM0nster's picture

(post #63357, reply #9 of 19)

I don't really think it matters as long as it's flat, dry, and sprinkled with flour. actually, granite should work really well, as I imagine it wil help keep the dough from getting warm too quickly.