It's basically a cookie sheet with sides. Normally the sides are about 1" high. I learned this on wisegeek.com
rolling pan
· recipes · roasting pan · rolling pin · rotisserie oven
To properly boil water in a pan, fill the pan with water, place it on a stove over high heat, and wait for the water to come to a rolling boil. Once it reaches a boil, reduce the heat to maintain a gentle boil until the water is ready for use.
The type of pan is unlikely to effect the nature of the pie crust. For a light delicate crust, one must use the correct proportions of flour, fat and water in the dough, and handle the dough as little as possible when rolling out.
iF YOU have removed the pan and found ball bearing rolling around ,probably the valve body has a problem.
For rolling dough and pastry
The oil pan must be removed. From there, you can see how the oil pump and sump screen are mounted. Hope this helps you at least get things rolling.
The Rolling Stones.
A rolled biscuit is generally made by rolling the dough out on a surface and then cutting it into shape, a drop biscuit is made by spooning dough into a pan at the desired location.
Yes you can, but its not very nice. However you can buy a nice rolling tabacco like Virginia gold, and make it into dip tobacco. Since rolling tabacco is already aged, or mellowed about six weeks time is taken out of the process. Get some apple juice or what ever you like and simmer it in a frying pan, as it starts getting less in volume from the steam evaporation add more till you get a 1/4 inch depth of sticky stuff in the pan, have your backy already loosened up then throw it in, THEN TURN OFF THE GAS, and stir it till it's all mixed in. Then take it out, put it in a sealed container and put it in the fridge over night then its good to go. You can put molasses in the pan too what ever tickles your fancy.
Cinematech Nocturnal Emissions - 2005 Rolling Rolling Rolling--- 2-4 was released on: USA: 15 February 2006
A pie crust shrinks somewhat after being rolled out. This is partly due to the elastic quality of gluten in the flour. You can minimize shrinking by allowing the unbaked pie shell to "rest" after rolling out and fitting it in the pan - that is, simply let it sit for about 20 minutes before filling and baking the pie.