[Sca-cooks] Marble slabs

[Nicolas Steenhout]

At 07:00 PM 9/27/2001 -0700, you wrote:
>Anybody out there have any experience with granite?  I have all-tile
>counter tops in my kitchen, and have considered removing some (Say 12x18
>inches) and replacing them with a piece of granite.  It should surely be
>possible set hot pans on them, and it should serve well for rolling out
>pastry.

If you can do that, by all means, DO.  You'll never regret it.  No problems
whatsoever putting hot pans on it.  Just don't put a hot pan on it when
it's real cold, or vice versa.

12" x 18", however, I do not recommend...  that's not a good size for
rolling pastries, you'll start feeling crimped real quick.  If I had my
pick, I'd go for a 3/4" thick, 2' x 3' slab.

Actually, in my "dream kitchen", I'd have a 3' x 5' slab (having a 3' deep
counter).  The slab would be placed above an under the counter
refrigerator, and the fridge would cool down the slab.  This is commonly
done in professional kitchens.  It's great for cooling down custards,
syrups, caramels, pots and rolling doughs that must be kept fairly cool,
such as brioche or puff pastry.


Muiredach mac Loloig
Rokkehealden Shire
aka
Nicolas Steenhout
"You must deal with me as I think of myself" J. Hockenberry