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Pastry Surface for High Butter Content Doughs?

  • w

hello,

i was contemplating getting a marble board for working with my pastry dough, pasta and breads. however, as i was further investigating marble as an option, i noticed that a person mentioned that for 'high butter content doughs' (i.e. biscuit dough etc) the marble did NOT work well. i do alot of this type of dough.

currently, i roll out on a large silpat type mat for my doughs. but it's still a bear to clean with all the oil. i also have granite counters. would that be an option? to just roll out my butter doughs, breads etc on the counter? although, a major concern is hygeine. w/ the granite, i can only use a specific cleaner with a 0 ph. so i'm not sure if it's really getting CLEAN. especially, after a high oil content dough.

prior to investing in a heavy 'ol chunk of marble, i wanted to get your opinons regarding this.

thank you very much.

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  1. I too have granite countertops and that's exactly what I use. It's always cool/cold and works perfectly. Just be usre your granite is well sealed and thet you clean it well after using as granite doesn't like oil or grease all that well. I use plain old soap and water for cleaning, never heard of using a 0 ph cleaner.

    1. What's the concern with marble?

      1. Odd... why would you want to use a cleaner with pH 0? That's like straight acid. Are you sure it's not supposed to be a more neutral type of cleaner, with pH 7 (which would match with water and a mild soap).

        1. Personally I think one of my friends was overboard in using a tub of ice under her marble pastry board but she turned our the best pie crusts and pastry items I would die for.

          I do not know how this one is done, but she made a pie crust that had a tissue like layers to it. It was like she rolled out 10 or so paper thin layers and added it into the shell. It made an awesome lemon meringue pie.

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          2 Replies
          1. re: RShea78

            That sounds like classic puff pastry. It is in fact layers of flour and butter. It takes a bit of work to make; I use Julia Child's recipe, which is easier than the classic version but tends to cover my kitchen in flour every time I do it. But it's great stuff and very versatile in baking both sweet and savory dishes.

            1. re: BobB

              I've made my own puff pastry but since a local shop is carrying Dufour all butter pastry I don't mke my own any more.

          2. The main thing (OK, only thing) I roll out is cookies, and I have a pastry board for the purpose. When I finish baking, I scrape it down with a SS scraper, and then oil with mineral oil on a clean rag or cloth-type paper towel.

            What I want to have eventually is an entire butcher block counter.

            3 Replies
            1. re: foiegras

              >>> What I want to have eventually is an entire butcher block counter.

              Careful what you wish for.

              You may not get much sleep at night, having nightmares of everyone using it as a "saw" board leaving groove marks in it like some chainsaw was used on it. Or some macho guest in taking knifes and embedding the tips into it like some tree stump. And watch out for cleaver being used to make decorative "V" notches into the edges or wacking off the corners of the top.

              Never mind me if you plan on living there alone or having professional security personal keeping an eye on your countertop.

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              1. re: RShea78

                LOL ... so far no one else has ever chopped anything in my kitchen except at my request ... and I keep my knives safely stowed away in drawers, out of the line of sight of any macho guests (I have to say, it is a bit rare for me to play host to the testosterone-poisoned ...)

                1. re: RShea78

                  That's exactly what I have. The chop-marks are, to me, a sign of a well-used board. There are curry stains and blueberry stains and many many grooves. I can even see the embedded point of my favourite paring knife that broke off once when I was trying to pry apart a chunk of frozen meat. Doesn't bother me one single bit. Eventually - 25 years, say - it all builds into a rather handsome, near-antique patina.

                  And yes, I use it to roll out pastry. No complaints.