I use my rolling pin at least once a week. Just a few days ago I realized that, for the use I give it and the time I've had it for, the truth is that it has turned out very well, although it already has some ailments.
One thing I've learned about rollers after many years of feeding my family is that the more modern, posh and flirty they are, the less useful they are. The ones that really work and last are the simplest.
“Infantry” rolling pins for a home kitchen are usually 40-50 cm wide, have a smooth surface and should fit comfortably in the hands. They are usually made of wood, although they are also often found in metal and marble.
The most important thing, without a doubt, is to clean it and let it dry completely after each use, especially if it is made of wood. Being a porous surface with which pressure is applied, bacteria are likely to remain on the surface.
A good rolling pin is a great ally in the kitchen. Treat it with care and use it only to stretch masses. If you need a self-defense tool or hang a picture, find other options.
This week I leave you a menu that is loaded with vegetables and fruits. In addition, the recommended three servings of legumes, two of fish and the
Elaborations with stir-fry
Elaborations to the fire
Baked preparations
Microwave preparations
