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.
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 not only what I wanted and couldn't find in my local stores......it is so beautiful!
Great board! Didn't realize that it is a cutting board on the reverse. Well made--don't forget to oil the board before first use and afterward.
I love this board. It fits over my ceramic cooktop and gives me more working space. It also fits over the largest side of my sink and that gives me more room as well. I love the sizes being indicated on the board when rolling out crusts, etc. The price was terrific compared to the
This is such a great pastry board. I would recommend it, and have, to my friends. I have been looking for a while for this and am glad I finally found it.
Thank you, thank you, thank you.
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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.