Is a marble pastry board worth it?

Is a marble pastry board worth it?

They make the perfect dough. Marble surfaces can help moderate the temperature—especially in the summer when a hot oven can make an already-warm kitchen sweltering. Erin says, “Marble feels cool to the touch—and to your food—about 7º F cooler than room temperature, to be more precise.” Pastry hardly sticks to it.

Can you cut on a marble pastry board?

Do: Use marble for working with doughs for pies, biscuits, homemade pastas, and other baked goods because it’s naturally nonstick and stays cool to the touch. Don’t: Chop anything (especially veggies). Marble can damage knives and dangerous slips can happen easily.

What is good size for marble pastry board?

around 16″ x 20″ inch
You can find marble boards in all shapes and prices, but look for a board around 16″ x 20″ inch range, which is a good size for most dough rolling and working needs. We like this basic board from Sur La Table, which you can pick up for $40.

How do you care for a marble pastry board?

Wash the surface with a solution of warm water and mild detergent. A mild dishwashing soap works well. Rinse the surface of the pastry board well with clear water. Do not allow soaps or detergents to sit for long on the marble because smells can linger in the porous stone, making future pie crusts smell like soap.

What is the best surface for rolling out pastry?

Our many years of experience in the test kitchen baking pies, tarts, cakes, cookies, muffins, and quick breads have shown us the best way to roll out dough. Although dough can be rolled out on a floured work surface, we prefer to sandwich it between two large sheets of plastic wrap or parchment paper.

What is the best surface for kneading dough?

A large, smooth work surface is necessary for kneading bread dough. The work surface can be a wood board, a marble slab, or even a smooth countertop or table. Make sure that the work surface is clean before kneading the dough.

What size is a pastry board?

Size is another important factor. The average rolling pin measures around 10 to 12 inches long, so you’ll want a pastry board that is at least that big. Some boards are much bigger, ranging up to 24 inches, so if you like to tackle large baking projects, it’s easy to find a board that fits your needs.

Is marble good for rolling dough?

A: Rose Levy Beranbaum, author of The Pie & Pastry Bible, replies: Marble (or granite) is indeed best for rolling out pastry dough, not because it’s significantly cooler but because it absorbs heat from the dough, helping to keep the dough cool.

What can you not put on marble?

It’s also important not to put anything on your marble that can stain or cause spotting. Things like hair products, toothpaste, perfumes, colognes, nail products and more can actually damage your marble. Protect marble countertops by providing a decorative tray for these products to sit in.

Can you cut directly on marble?

Stone isn’t a good surface to cut on and will dull even the sharpest knife in the blink of an eye. For the avid chef, this is a huge no-no. Plus, scratches and staining can still happen even on a stone countertop that has been sealed.

Why do bakers use marble?

Marble has been beloved by pastry chefs for decades because of how it allows them from keeping buttery doughs from getting too overheated when being worked. In order for flaky layers or that perfect tender bite to form in the oven, the butter needs to stay relatively cool when the dough is being made.