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marble pastry board

marble pastry board (post #54931)

dlish on Mon, 11/21/2005 - 19:46

Kitchen Equipment

Does anyone here have a marble board? Is it worth it? Any difference in types of marble? I'd mostly be rolling out pastry dough, occasionally doing chocolate work.

Thanks in advance for any advice/suggestions!

(post #54931, reply #1 of 22)

by Bix in reply to dlish [original] on Mon, 11/21/2005 - 20:02

I got a great deal on some marble at a monument (grave stone) makers store.

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by knitpik in reply to Anonymous [original] on Thu, 12/01/2005 - 21:28

Thanks for the tip. I can just picture my DH's face when I tell him I want to contact a grave stone maker. LOL

Edited 12/1/2005 3:29 pm ET by knitpik

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by tcurda in reply to Anonymous [original] on Thu, 12/01/2005 - 21:42

I need to look into that also. I'd love a piece 2" thick and about 24x36", maybe a little larger. I just need to find a place to store it... ;-)

Tom aka tomcatt

Live today like there's no tomorrow.

Smile - People will wonder what you're up to.

Tom aka tomcatt

Live today like there's no tomorrow.

Smile - People will wonder what you're up to.

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by knitpik in reply to Anonymous [original] on Fri, 12/02/2005 - 01:11

You need to dedicate a place for that on your countertop, otherwise it would be a real PITA to move this baby around. We're having extra countertop made and I hope I can make room for some marble. We'll see.

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by BoofyQ in reply to dlish [original] on Mon, 11/21/2005 - 21:54

I got a smallish one with a marble rolling pin as a gift years ago - useless. It's only 14" x 18" or so - too small to be useful for anything IMHO.

I think if you had a larger one - especially if you could leave it out on the counter all the time, it might be good. You can always cool it down with ice packs before use.

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by CookiM0nster in reply to dlish [original] on Mon, 11/21/2005 - 21:55

I don't think it matters much for pastry work, but it does make working with chocolate a lot easier, even the little ones.

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by shywoodlandcreature in reply to Anonymous [original] on Mon, 11/21/2005 - 22:01

I love my marble board. I can't swear it makes for better pastry, but I like the feel of it, and the cooler surface is definitely a plus. I also love it for kneading bread doughs by hand. Probably not necessary, but it's a lovely luxury to have. (Though as someone else has already pointed out, the smaller boards are less than useless.)

"There is lots of 'nowhere' on Rannoch Moor!"

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by dlish in reply to Anonymous [original] on Mon, 11/21/2005 - 22:05

What would you consider small? The one I'm looking at is 18x18

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by shywoodlandcreature in reply to Anonymous [original] on Mon, 11/21/2005 - 23:27

I don't know the dimensions of mine off-hand, but I'll measure it tonight.

"There is lots of 'nowhere' on Rannoch Moor!"

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by dlish in reply to Anonymous [original] on Mon, 11/21/2005 - 23:32

Thanks, 'Shy'! My kitchen is kind of small, therefore it gets hot when the oven is on. I think a marble board would be nice for keeping the pastry somewhat cool.

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by MEANCHEF in reply to Anonymous [original] on Mon, 11/21/2005 - 23:37

As a pastry chef I have tried all of that crap. A regular wooden pin and board works just as well. Forget the gimmicks

MEAN CHEF RECIPES

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by ashleyd in reply to Anonymous [original] on Mon, 11/21/2005 - 23:43

And for the non-pastry chefs, if you believe a marble pastry board helps ignore the man behind the curtain.

We don't all have the technique.

Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was.

Age is unimportant unless you’re a cheese.

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by MEANCHEF in reply to Anonymous [original] on Mon, 11/21/2005 - 23:46

I guess if it works for you, fine.

MEAN CHEF RECIPES

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by ashleyd in reply to Anonymous [original] on Mon, 11/21/2005 - 23:59

Yeah but I'm only making British rubbish.

Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was.

Age is unimportant unless you’re a cheese.

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by Hobartgirl in reply to Anonymous [original] on Thu, 12/01/2005 - 18:54

I agree with you. I would not give mine up for anything.

I have a marble table top that is approximately 36 inches by 52 inches that I bought at a thrift shop years ago. Of course it stays right on the counter!

Home of the best new or vintage kitchen equipment.

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by favorablyimpressed in reply to dlish [original] on Thu, 12/01/2005 - 23:22

It's certainly not essential, but I do like mine. I bought mine more than 20 years ago. As Julia Child suggested, I had it cut to fit the shelf in my refrigerator, 17" x 23". What was I thinking? That sucker is heavy, and I certainly never moved it in and out of the refrigerator. If I want to chill it, I put ice cubes in a Ziploc bag and let it sit on top of the slab. I keep it at one end of my wooden work table. It's resting on a small terrycloth towel, so it's easy to slide over to the center of the table.

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by PeterDurand in reply to Anonymous [original] on Fri, 12/02/2005 - 01:53

I have this Rube Goldburg design in my mind: Make a slab of concrete with refrig tubes imbedded, connected to your fridge compressor and place your marble on it. Voila, a very cold marble to be used anytime without fuss or muss. Of course you would have to route the line to the fridge overhead to avoid tripping over it, but so what? Problem solved with a few tacks in the ceiling attached to some springs, attached to the line. A fashion statement.

I think I need a glass of wine..

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by favorablyimpressed in reply to Anonymous [original] on Fri, 12/02/2005 - 14:30

Problem solved with a few tacks in the ceiling attached to some springs, attached to the line. A fashion statement.

Keep working on it. Seriously, there must be a way, and I'm sure it would sell. Actually, the marble slab is a few degrees cooler than my wood surface, and I seem to have more control of my pastry as I'm rolling it out. Even though I've had this marble for about 20 years, it's been used elsewhere in the house. It found its way back to the kitchen just a few months ago and it's there to stay.

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by Megh in reply to dlish [original] on Fri, 12/02/2005 - 11:58

I've got a 16"x22" Verde Antique (deep green) marble board which lives to the left of the stove. It's plenty big enough to do pastry (I don't do chocolate, since I wouldn't need the marble as a spoon would be sufficient). Have never tried lifting it into the fridge; as others have said a bag of frozen stuff on top works. Frozen chicken, frozen pork roast, etc.

I don't think a specific marble is better than another, as what is prized is the solid, polished stone surface - I think. I have the green marble simply because it's quarried directly behind our property and we have 4"x 12" tiles of it rimming the countertops. If you have a choice, select what compliments your decor; it's not going to be moved about too much, I'd guess.