Baking

A rolling pin is an important tool for any baker since it lets you flatten the dough to the desired thickness. The style and material should fit your preferences.

Based on your personal preference, select a rolling pin with a handle or a French rolling pin without the handles (often called a dowel rolling pin).

For me and most professional chefs, the French rolling pin is the optimal choice and these are the reasons why:

1. When rolling dough with a rolling pin, people’s hands often naturally go towards the center to get more strength and control- and handles are no longer needed. For this reason, a French rolling pin is more ergonomic.
2. The slightly bowed shape of the French rolling pin provides an easier way to reach a more even result for rolling dough.
3. A French rolling pin has no moving parts so it will most likely last longer than those with handles.

If you select one with a handle, I would recommend a 13” roller size (for a total length of 21”).

If you select a French rolling pin (the version without a handle), I would recommend the length of 20“.

You can substitute a rolling pin with a regular shaped, clean wine bottle, but since a rolling pin is more comfortable to use and is very inexpensive, I would recommend buying one.

Silicone brushes (also called silicon pastry brushes, silicon brushes) can be used for brushing pastries before baking or for brushing meat with marinade during grilling since most silicon bushes are heat resistant (up to 500°F). Commercial brushes will perform better and can hold more liquid in. They will also last longer and cost about the same as those for household use. If you already have the household versions, there is no reason to replace them as they will do the job just fine. The length of the brush should depend on your preference. I would generally recommend 9″ – 10” long brush for ergonomic use in households.

Silicone mats need to be cleaned after every usage but provide you with better burn protection. For this reason, they are more suitable for more sensitive baked goods, such as macarons.

You can also buy special silicone mats to make certain tasks easier (such as those which have printed circuits for macarons).

Any home should have at least two silicone mats as well as disposable parchment paper, and if you don’t mind cleaning the silicone mats, you can buy even more and totally replace the parchment paper. The decision is up to you.

A small hand grater is one of the best tools to have in the kitchen. My favorite is the Microplane® which stays sharper longer and performs exceptionally well.

I like to use my hand grater for:

1. Zesting citrus (finer than a zester – provides more aroma and a finer texture)
2. For nutmeg
3. For grating garlic (compared to a garlic press, this gives you much more flavor from your garlic)
4. Fine grating parmesan and other hard cheeses

Optionally, you can use a regular zester for zesting your citruses, a garlic press for processing garlic, a box grater for fine grating parmesan, and a nutmeg grater for nutmeg, but in my opinion, a small hand grater works better for these tasks, and is also great for reducing the amount of kitchen tools in your kitchen.

To create a steam while baking bread (and other baked goods when required by a recipe), you will need a small heat proof bowl. You can use any bowl or pan matching this description, as long as it fits in your oven or grill and is fully heatproof. Or you can purchase an inexpensive small chafer/steam table pan. I use a bowl which is ⅙ in size, but you may end up preferring another size.