February 13, 2010 - 6:24pm
Pastry Board
Anyone have one, I just ordered one. I got it from Fantes, I ordered the larger one. It has a lip to hold it next to the counter edge, it won't move around like a regular wooden board. It should be here on Mon. or Tue. :) :) :).
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excuse my ignorance, but why do you need a pastry board,???? can't you use your counter top?????
qahtan
I use it all the time. Wonderful for not sliding around. There's a name for this type of bread board..can't think of it right now!
Sylvia
in 53 years of making pastry never needed one, no problems what ever pastry I make. hmmmmmm qahtan
Hi there,
I have something that sounds exactly like what you describe. I actually bought it at a nearby prison industries store, along with some other beautiful cutting boards.
I understand the need to have one, as my counters are tiled (came with the house) and rolling bread, pastry, or anything, isn't possible. In answer to others, that's at least one reason to have one!
Cheers.
I've had a pastry board for decades and it's developed a rich patina over the years. It's handy to have if you're not a vegetarian; once in awhile I'm preparing chicken and raw chicken juice droplets land on the counter. I sanitize it with either a 10% bleach solution or a peroxide and vinegar spritz, but I'm never confident that I'd want to eat off it!
I prefer to have a pastry board that's only used for dough. Nothing else is prepared on it, so it's sanitary and doesn't develop any flavours that could be transferred to the bread. And it's stored safely where insects can't walk on it.
And yes, I am a canary in a coal mine. :)