A melon baller can be used for a few different purposes:
ball fruit for drinks, fruit platters, or for plating
cookie dough – perfect size every time
ice cream scoop – or for making fancy ice cream desserts like Italian Tartufo
Try using a food baller to create small fruit balls to include in cocktails.
You an use cantaloupe, kiwi, watermelon, pineapple, or honeydew with your food baller. After you get a good sized piece of fruit, place it in the drink for added presentation. Your guests will love it.
Another use of a food baller is using it in ice cream. One Italian dessert uses a food baller is a tartufo dessert.
It’s made with using a food baller to get the center – this could be ice cream, ganache, etc.
Around the center is 2 more layers of ice cream. The multi-layered dessert is decadent, and the center is a perfect circle, thanks to the food baller.
Cookie dough is run to roll in your hands to create small smalls of dough, but it doesn’t get the size perfect every time. Use a food baller to create perfect sized cookie balls and your cookies will all be finished at the same time. Sometimes having larger cookies will cause the smaller cookies to burn. Therefore, using a food baller to create cookie dough balls will make your cookies all the same cooking time, every time you bake.
Can you freeze melon balls
You can freeze melon balls of fruit as needed. Frozen melon balls are best used for frozen drinks as they act as an ice cube. They will add a little bit of flavor to the drink without overpowering it since the fruit is frozen. Only freeze the fruit for a couple of days before using for drinks.
very little garlic remaining in the basket after mincing
removable basket to for easy cleaning
Oxo’s garlic press can push up to 3 large garlic cloves through the mincer at one time. I have tried other garlic mincers where you only get 1/3 of the garlic clove out of the garlic mincer.
This particular garlic mincer gives about 90% of the garlic clove and then leaves behind only a small amount of garlic. I remove the leftover garlic by using a butter knife, and then putting it directly in my green bin.
I usually peel the garlic before putting it in the mincer. I find I get more garlic out of the garlic mincer that way.
I typically always put the Oxo garlic mincer in the dishwasher because it cleans it much better. I place it flat in the top rack of the dishwasher and it comes out perfectly clean.
Is a garlic press worth it
A garlic press is definitely worth the investment in a kitchen tool. Depending on how much you cook, many recipes require minced garlic for pasta dishes, stir-fry’s, etc.
A garlic press is worth purchasing if you aren’t comfortable using a large knife to cut up your garlic, or using a grater. These options are ok, but they are not ideal. They are much more risky than using a garlic press.
Do you need to peel garlic before using a garlic press
You do not need to peel garlic before using it in a garlic press. However, you will get more garlic if you do peel the paper skin away before mining your garlic.
Is it better to mince or chop garlic
It’s better to mince garlic than to chop garlic. Mincing garlic makes garlic granules much smaller than chopping. Since more surface area is exposed of the garlic, the flavor is much stronger. Chopped garlic is usually in bigger pieces, so someone is more likely to get a large piece in their food, which isn’t ideal. The flavor is not as strong using chopped garlic over minced garlic.
What can I use instead of a garlic press
Instead of a garlic press, you can use a grater. Carefully grate the garlic on a grater that has small holes so you can get tiny bits of garlic for your recipe. You don’t want too big of garlic pieces.
You can use a sharp knife instead of a garlic press. This is much more difficult to get little bits of garlic. Typically you’ll want to slice the garlic in half first, and then cut smaller sections of of the garlic until you have small cubes.
Can you grate garlic instead of mincing
You can grate garlic instead of mincing if you don’t have a garlic press. Use a grater that has small holes so you can grate the garlic small enough for your recipe.
3/4″ thickness – narrow thickness – allows for quicker rolling of large items
solid wood – will last a lifetime
cylindrical – even rolling
Tortillas require their dough to be rolled very thin.
Tortillas that are rolled out using a thin and long rolling pin will take less time to roll out than a regular rolling pin, and give you a thinner dough.
When you hold up the tortilla dough after it has been rolled out, it should be thin enough that you can see through it a bit.
If your tortillas are rolled too thick, they will be more difficult to shape and wrap them when you’re ready to use them for your meals. They can also be too chewy when you bite into them, since they will be much thicker.
If your tortillas are not keeping their shape once you roll them out, the dough may need to rest for 30 min longer before rolling them out again.
Tortillas have quite a lot of gluten, and even though they are not kneaded for very long, the dough can be tough to roll out if it hasn’t rested long enough.
Make sure the tortillas have an even thickness throughout before frying the dough in the frying pan.
When you’re shaping and rolling your tortilla dough, keep in mind that the dough should only be rolled out right before frying. As your tortilla is in the frying pan cooking, roll out your next tortilla. This will prevent the dough from drying out too much.
Tortillas can only be made as big as the pan they are cooking in. Keep this in mind when thinking about how large you want your tortillas to be. You may need a larger pan to cook a big tortilla.
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The best pastry mat for rolling dough is the Silpat.
The Silpat can be used to turn any surface into a non-stick surface.
no need to flour the surface of the pastry mat to roll out dough
remains in place when rolling
non-stick surface – easily peel your dough off of the mat
How to use a pastry mat for rolling out dough
Put your pastry mat onto a flat surface.
Place your dough onto your pastry mat.
Dust your dough and rolling pin with a flour.
Roll out your dough.
The Silpat silicone pastry mat will remain in place while you’re rolling out your dough. You don’t have to flour the surface of the mat, only your dough and rolling pin to roll out your dough on the silicone pastry mat.
If you’re rolling out croissant dough or puff pastry you can easily place your silicone pastry mat and dough into the fridge between laminations.
Using a silicone pastry mat makes it much easier when you’re rolling out butter for lamination to a specific measurement. The butter remains in place, and it doesn’t create a huge mess. The butter easily peels off of the silicone when you’re transferring it to inside your dough.
Silpat pastry mats can be used in the oven to cook pastries and other baked goods as well.
Even heat distribution
Made to fit your pan exactly – no need to cut parchment paper to fit
Durable and long lasting – up to 3000 bakes
No greasing needed – no added fat to your recipe
Easy release of pastry
Do you need to grease a silicone pastry mat
You do not need to grease a silicone pastry mat to use it. The silicone provides a barrier for your pastry to be easily removed from the mat. Peel off your baked pastry from the mat and place it on a cooling rack.
Do you need to flour a silicone pastry mat
You do not need to flour a silicone pastry mat. Silicone is a special material that does not require it to be floured. It is non-greasy, and you can easily peel your dough or cooked pastry from the mat. When you’re using a silicone pastry mat to roll out your dough, you only need to flour your dough and rolling pin, not the silicone pastry mat.
Where can you use your silicone pastry mat?
A Silpat silicone pastry mat can be used in the freezer, microwave, and the oven.
Cutters are made of metal – will last you a lifetime
Sharp cutting edge
Rounded on the top for your hands
Wilton has been making baking accessories for over 90 years. They focus on the latest trends in baking and decorating to bring you the best baking accessories for your home kitchen.
Make sure to only hand wash your cookie cutters and let them to dry on a towel overnight. Do not put them away without being fully dry or your cookie cutters will rust from having water sit on them for too long.
Yes. Roll out your dough to 1/4″ thickness. Then use a glass upside down to cut a piece of dough that’s even.
Use your fingers and pinch the dough to make points
Use a fork to make decorations on the top of the dough
Use a butter knife on a cutting board to cut the dough – a butter knife is better than a serrated because a serrated can cause jagged edges. A butter knife will give you a smooth finish
Use your fingers to mold the dough into the shape you want by stretching and pulling the dough
How thick is 1/4 inch dough
1/4 inch dough is about half a macaroni length in thickness.
What to use for cookie cutters
If you don’t have cookie cutters, you can use an upside down glass or glassware to cut your cookies into shapes. You can use a butter knife to cut your own shapes as well.
How to use cookie cutters with chocolate chip cookies
Roll out your chocolate chip cookie dough to about 1/4″ thickness
Place your cookie cutter just inside the dough so there is some overlap for your cookie cutter
Firmly press your cookie cutter into the chocolate chip cookie dough
Remove your cookie cutter vertically so you get a clean cut with your cookie cutter
Cookie cut your way through the entire chocolate chip cookie dough
Remove your cookies and place on a baking pan
Ball up your dough and roll it out again one more time
Repeat steps 2-6 one more time
Bake your cookies for the same amount of time your recipe states
Cool on a cooling rack
Store in an airtight container
8 Most popular cookie cutters
Cookie cutter storage ideas
Store your cookie cutters in a tin, glass jar, or plastic container.
If you have a big enough container, you can lie your cookie cutters flat so you can see all of your cookie cutters at once, and not need to fish through your container to find a specific one you’re looking for.
This is one of the classic Turkish Oklava rolling pins.
Baklava (phyllo pastry dough), dumplings, and tortillas are rolled into very thin doughs ~2 mm or less before baking.
To create these thin doughs, having an extra long rolling pin will make it much easier to roll out. The larger the rolling pin, the more surface area the dough has to expand.
These types of dough are light, and will move freely as you press your rolling pin into the dough.
One dough in particular, phyllo pastry dough is especially difficult to make. Phyllo pastry takes a long time to master because the dough becomes substantially large and paper thin.
Phyllo pastry is created by rolling out the dough to it’s final dough thickness – as thin as you can make it. Phyllo pastry requires you to add flour/corn flour to your dough as you continuously roll it out thinner and thinner. The phyllo dough will become as long as your rolling pin.
If you’re working with a rolling pin half the size, it will take you twice as long to roll out your dough. You might not get your dough to the required thinness needed for phyllo using a short rolling pin.
The sheets of phyllo dough are then stacked together to make layers of fat and dough.
Phyllo pastry is used to bake many delicate pastries by manipulating it into different shapes and adding fillings in the center of the dough before baking.
Pasta dough can also be rolled out using an extra long wooden rolling pin. Pasta dough requires the dough to be thinner than paper, which is easily achieved using a pasta maker. A pasta maker squishes the dough together, making it thinner and thinner, working the dough until it’s a uniform thickness.
In a pinch, an extra long rolling pin will help you roll out your pasta dough into thin sheets. You will not get it as thin as a pasta maker, but you can use a rolling pin if necessary.
Ateco creates highly specialized professional quality baking accessories for pastry chefs and has done so for over 100 years.
Ateco’s rolling pins are made of solid maple wood. Their solid wooden rolling pin is heavier than your average rolling pin weighing in at 1.5 lbs for their 18″ rolling pin.
Having a heavier rolling pin is helpful when you’re trying to roll out cold laminated dough like puff pastry or croissant dough.
There will be a lot of resistance when you’re trying to roll out these doughs. Heavier rolling pins help with forcing the dough down for you, so you don’t have to use as much pushing motion.
The surface of the Ateco rolling pin is very smooth, so you don’t need to add too much flour to your dough or rolling pin to effectively roll out your dough.
If your rolling pin has more of a rough surface then you have to add quite a bit of flour to the rolling pin to smooth it out first. If you don’t add enough flour to the rough surface, your dough will stick to the rolling pin.
Ateco’s rolling pin has an exceptionally smooth surface, so you will only need to dust the rolling pin lightly with flour before rolling out your dough.
Ateco’s solid wood rolling pin comes in a few different sizes – 12″, 15″ or 18″ plus the length of the handles.
How to use a French rolling pin
To use your French rolling pin, you’re going to be putting pressure on the center of the rolling pin.
Place your dough on a floured surface.
Flour the top of your dough, and flour your French rolling pin.
Place your French rolling pin on top of your dough and begin rolling out your dough by pressing down with the base of your hand and pushing it away from you.
Press the dough with the base of your hands and roll the pin back towards you.
Repeat this motion until you have rolled out your dough with your French rolling pin to your exact thickness needed. Be sure to add flour to your dough and your French rolling pin as needed.
French rolling pin vs Regular rolling pin
French Rolling Pin vs Regular Rolling Pin
Indirect Pressure through using handles
Gentle on dough
More forceful on dough
Unable to use thickness rings
Able to use thickness rings
A regular rolling pin is cylindrical shaped whereas a French rolling pin is tapered.
A French rolling pin is tapered, therefore you need to put pressure on the center because it doesn’t have any handles.
With a French rolling pin you have more control with it because you are applying direct pressure with your hands in the center of the rolling pin.
A regular rolling pin has handles, which is where you will be putting pressure. You’re sandwiching the dough with a regular rolling pin to force it to roll out.
A French rolling pin is more gentle on the dough because it has direct pressure, versus indirect pressure.
Should you wash a rolling pin?
You should wash your rolling pin with a damp cloth to gently wipe away the excess flour on your rolling pin.
Do not soak the rolling pin in water as this will warp the wood and cause it not to be even. Water will penetrate the wood and potentially crack the rolling pin as well.
Use a soft cloth with a bit of water to wash your rolling pin.
Do you need to oil a rolling pin?
If your rolling pin becomes too dry over the years of use, you can use mineral oil to oil your rolling pin.
Mineral oil acts as a barrier between water and other foods. This will keep your rolling pin from drying out when you wash it.
Putting mineral oil on your rolling pin will keep food and bacteria out of your rolling pin, resisting mold and bacterial growth.
Typically you should oil your rolling pin every 2-3 years depending on usage.
The Chefmade marble rolling pin weighs over 2 lbs, making rolling out stiff, cold, laminated dough much easier than a light wooden rolling pin.
Ergonomic wooden handle design
Smooth marble surface for rolling
Wooden holder for marble rolling pin to rest in when not in use
Always keep your marble rolling pin resting in the holder when not in use. Marble rolling pins are prone to chipping, so keeping it in it’s holder should make it last you for a long time.
Marble vs Wood Rolling Pin
Marble rolling pins are best used for butter lamination dough recipes, like puff pastry, or croissant dough.
Marble is able to sustain its temperature. Pastry chefs can place their marble rolling pin in the fridge, along with their pastry dough. When they’re ready to laminate their pastry, the marble rolling pin is able to keep its cold temperature. This is ideal for laminating dough. Laminating cold dough is critical for puff pastry and croissant dough because the butter inside needs to be kept cold, otherwise it will break through the dough.
Marble is particularly heavy, making it much easier to roll out cold laminated dough than a light wooden rolling pin.
Wooden rolling pins are best used for cookie dough, pizza dough, bread, and buns.
Wooden rolling pins are not as heavy as marble rolling pins. Therefore, you need to use more force to roll out dough using a wooden rolling pin.
Wooden rolling pins are ideal for recipes that need flour to adhere to the rolling pin as you roll out the dough. Flour clings to wooden edges easily. Your dough will roll out nicely without having it stick to the rolling pin.
How do you keep dough from sticking to marble rolling pins
Marble rolling pins have a particularly smooth surface, making it difficult for flour to stick to the marble rolling pin. Add a dusting of flour to your dough instead, and then use your marble rolling pin to roll out your dough. The dough will not stick to your marble rolling pin as long as your dough is floured enough for it to be rolled out. Add more flour as needed.
If adding more flour to your dough isn’t working very well, you can place a sheet of parchment paper on top of your dough and then roll it out. The parchment paper will act as a barrier in between and will not stick to your rolling pin, or your dough. Peel the parchment paper from your dough when you’ve finished rolling it out.
How to clean a marble rolling pin
Clean a marble rolling pin by using a cloth and bit of water to rub it clean.
Only if necessary, use a bit of dish soap to clean off residue that will not clean off with water.
Marble rolling pins are the best rolling pins for making croissants and pastry dough. They are able to keep their cold temperature throughout the rolling and laminating process, unlike wooden rolling pins. Pastry dough and croissant dough are very temperature sensitive. Marble rolling pins are able to keep that consistent temperature and smoothness needed to create these delicious pastries.
5 sizes of measurement rings (2mm, 4mm, 6mm, 10mm and 13mm)
Extended handle design - ergonomic and easy to use
14" dough maximum width
unlimited dough length
Measure width of dough by using the graduated measures located on the rolling pin.
Rings are dishwasher safe
The Geesta Adjustable Rolling Pin is heavy duty and durable weighing almost 3/4 of a kilogram. You won’t need to use much pressure to roll out your dough, since the rolling pin is already weighted.
The Geesta Adjustable Rolling Pin is a rolling pin with measuring rings that are placed on the handle and then the handle is screwed in to securely fasten the rings on either end of the rolling pin. You can easily roll out your dough to the precise measurement needed for your recipe using their 5 different rolling pin measuring rings in sizes 2mm, 4mm, 6mm, 10mm and 13mm.
What are rolling pin rings?
Rolling pin rings are used to roll out dough to specific measurements.
Rolling pin rings are made to sit on either end of the rolling pin, elevating the rolling pin to the exact measurement.
The rolling pin is then used to roll out the dough until it’s the exact measurement, and no further, creating an evenly rolled dough for your recipe.
Rolling pin rings will work best on an even, cylindrical rolling pin.
Do not use them on a French rolling pin that is tapered.
You can also find silicone rolling pin rings that will stretch to fit over your rolling pin.
The inside diameter of the rings is 1.6” so be sure to measure the width of your rolling pin to see if they will fit over.
How do rolling pin rings work?
Rolling pin rings work by elevating the rolling pin to an exact measurement.
The rolling pin rolls the dough out to the specific measurement, not any less than the rolling pin ring because the rubber holds the rolling pin up from squishing it any more.
Place your rolling pin rings on either end of your rolling pin.
Put your dough on your floured countertop and roll the dough with it being centered under the rolling pin.
Roll out the dough until it matches the exact height of your rolling pin. You’ll know it’s ready if it doesn’t seem to be stretching any further as you roll.
Your dough is ready to use!
How do you roll dough evenly?
To roll dough evenly, place your rolling pin rings on either side of your rolling pin. Place your dough on a floured surface and begin rolling out your dough. Roll your dough until it won’t spread any further. Your dough is even throughout because the rolling pin ring holds the rolling pin to the precise measurement of the ring.
You might need to roll your dough out more lengthwise, because the rings will make the width of your dough no more than the length of your rolling pin. Keep this in mind if you’re making a recipe that needs an exact measurement for both width and length.
Rolling pins with measurement rings make it easy to roll out your dough evenly to an exact measurement. Use your measurement rings on your rolling pin when making dough for sugar cookies, pastry crust, shortbread, and gingerbread.
If you’re looking for a rolling pin for puff pastry dough or croissant dough, check out our recommendation for the best marble rolling pin.