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Kitchen and Housewares Reviews of Vic Firth French Rolling PinCustomer Review: It's a rolling pin Summary: 5 StarsWhat else can be said? As a rolling pin, it works great, though it looks more like a billy club. It would work great as that also. However, if one was smart (and apparently I wasn't), one could get the same thing at the hardware store for much less (my minor daughter's observation). What we won't do for a name. And from a maker of drumsticks, no less. Be smarter than me by shopping around. By the way, I stand by my 5 stars because it works wonderfully as a rolling pin.
Customer Review: Rolling, rolling, rollin' Summary: 5 StarsWhat can one say about a rolling pin other than it rolls well? This pin has a solidness to it that suggests that it might make a good weapon should I ever find myself in need of one. Other than that, the balance is excellent and makes rolling out bread dough a snap.
Customer Review: Too short, too thin, and tapered too sharply Summary: 1 StarsI ordered this without knowing the dimensions, which were not given in the description. The Vic Frith French Rolling pin was smooth and well made, but too short, too thin, and the taper began right at the middle, so that the center section was not flat, which made it difficult to roll pastry evenly. I measured the Frith dimensions as 20 inches long by 1 1/2 inches in diameter, and then ordered a larger model made by Fantes, 20 1/2 by 1 3/4 diameter, which worked much better.
Customer Review: A must for any drummer/baker/wood enthusiast Summary: 5 StarsNot to be used on drum heads.
I didn't realize how long I'd been waiting for the item that would tie together my fervent twin interests in percussion and pastry. Every time I roll out puff pastry, pizza crust or cookie dough, I marvel at this elegant tool and laugh a little at the vaguely stupid confluence of Vic Firth's hands and my leisure life.
I love this rolling pin.
Customer Review: It works better than a flat pin for round projects Summary: 5 StarsThis pin makes it really easy to roll out dough into a disc on the first try. It makes for very flakey, delicious crusts.
I have used it to take the store bought pie crust, fold it up 4 times, wad up the folded result, then roll it out an extra 2 inches, round. This gives you an amazing tart-like, thin, flakey crust, that you wouldn't expect to get out of store bought garbage.
The less times you work the dough, the flakier and more delicious the crust turns out, and this is the rolling pin to do it.
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