Size-Marked Pastry Board (22x16-in.) by Catskill Craftsmen
A wood specialist for more than 50 years, Catskill's experience with select eastern hardwoods sets it apart. The company uses only non-endangered, self-replenishing domestic species, such as hard maple and birch. Its popular Pastry Board features markings that help you roll out a pastry disk that fi... See complete description »
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A wood specialist for more than 50 years, Catskill's experience with select eastern hardwoods sets it apart. The company uses only non-endangered, self-replenishing domestic species, such as hard maple and birch. Its popular Pastry Board features markings that help you roll out a pastry disk that fits your particular pie pan. Dimensions are in both U.S. standard and metric, and the reverse side can be used for regular chopping chores.
Products offered by Catskill Craftsmen are made from naturally self-sustaining, non-endangered North American hardwoods, primarily birch and hard rock maple. Lumber is purchased from area sawmills, then dried, manufactured, and packaged on site. All sawdust, shavings and waste materials generated during the manufacturing process is converted into wood pellet fuel, and used to heat homes. Catskill Craftsmen operations generate no wood waste.
Your pastry board was the only one I could find that has the suitable dimensions (although it was also offered by some other stores at higher prices). Therefore, to one in need of that size pastry board, I would recommend it -- but only with a warning: Application of mineral oil to the surface, as the accompanying instructions recommend, raises the wood grain to an unacceptable degree. No pastry would ever come loose from it. This also calls into question the kind of wood used. I must sand the surface and redo.
Instructions included an optional treatment -- with a certain kind of varnish, I think. Perhaps that would work better -- I don't know, never heard of the brand. A caution against using tung oil was included...meaning, I'm sure, to avoid applying it alone, as with the mineral oil. That should be made clearer.
I shall scrub the board well with soap and water, let it dry thoroughly, sand, then apply the high quality sealer-finish I have used for forty years -- Waterlox. It contains tung oil but is food safe after it is dry. This is in the manufacturer's literature. It sinks into the wood, absolutely locks out water, does not raise grain and produces a beautiful finish that takes abuse gracefully, for years. Waterlox is used for wood kitchen counters. Recently, I used it on a large, new, unfinished kitchen island. Several applications are required. It dries within 24 hours, but for rough use the finished piece should be allowed to cure for a month. It is also expensive but worth the price...must usually be ordered directly from the manufacturer, in Cleveland -- www.waterlox.com.
I love the marked features but was surprised to find the wood was not as smooth as it should be. Product requires fine sanding before use. I oiled it with linseed (flax) oil too.
this is a handy board, easy to clean and nice for sizing pie dough.
Good for cutting board and sizing pie dough. It is not smooth and needs some sanding.
Loved the size and weight of the board. I had originally purchased as a gift for my sister who bakes. Upon arrival I ordered one for myself. It is a very thirsty wood and I oiled it for days.
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Rolling out pastry can be frustrating, especially if it's a warm day and you're working with an especially soft, buttery recipe like <i>pâte sablée. </i>If it starts to get sticky and you're at your wit's end, just scrape it back together and refrigerate for 30 minutes to an hour while you take a break. Pastry dough can almost always be salvaged.