If I’m going to bake on a hot day, I’m probably going to choose to make something that isn’t particularly heat-sensitive. This means that pastries and other baked goods that involve cutting butter into a flour mixture and rolling out the dough are almost always out of the question; you have to work very quickly to keep the butter in the dough cool and solid while you work it. A tool I just discovered could change all this, however. The Chefs Catalogue has an ice water filled rolling pin for sale. The way it works is that one of the handles of the pin unscrews, revealing a chamber that can be filled with cold water. The coolness of the water will keep the condensation-free stainless steel body of the pin cold to the touch, chilling your dough at the same time that you are rolling it out and combating the heat in your kitchen.
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Abby
August 30, 2007That must be an old-fashioned idea, because I have several antique rolling pins (I collect them) that have the same purpose! (But they’re glass.)
deb
August 30, 2007This is so awesome. A long time ago, a resident at a nursing home where I worked told me about how you used to be able to fill roll pins with ice and I loved that idea so much more than re-refrigerating dough all the time, but had yet to see it. I’m glad they’re bringing it back.
Sam
August 30, 2007Wow! I will buy it now! I guess it’ll come in handy rolling pie dough! It’ll keep it cold! Oh! ANd Puff pastries! W
May
August 30, 2007The selling point for me is the condensation-free stainless steel body. I always wondered if other “cooling” pins accounted for the “sweat” effect.
Bernice
November 28, 2007Do you know if they still have it (or where I can find it)? I clicked on the link and it says the product is either sold out or no longer available 🙁
Nicole
November 28, 2007Hi Bernice. You should be able to find the rolling pin at this link on Amazon.