I didn't have a post planned for today, but on Friday I had to run out and pick up a couple of baking sheets and a sil'pat. Have you ever used a sil'pat? It's a miracle in the oven. Sil'pat provides a nonstick surface without having to spray or flour- that means you don't have to add a THING to your baking sheet and yet (!) your cookies will slide right off with no hassle.
As I picked up my sil'pat, I spotted a roll'pat (Roul'pat) on the shelf.
What's a roll'pat?! I wondered the same thing, so I asked.
It's the same technology as a silpat, but made to be a rolling surface. In the pate brisee post, I briefly mentioned that I like to roll out dough on my butcher block slab. True. I love that it's a large surface that's not a part of my actual counter top, but rolling on butcher block requires a lot of flour. Even rolling on a natural stone surface, like granite or marble, is going to take some flour to keep your lighter doughs from sticking. And extra flour can change your dough. Baking is a science, it IS chemistry actually, and the ratios of flour to fat to leavening agents (if any) matters.
I love trying new gadgets, and I BELIEVE in the POWER of the sil'pat, so I threw the roll'pat in my basket and brought it home. On Saturday I had a chance to try it out when I needed to roll pate brisee for an apple pie I was planning to bring to my sister in law's house on Sunday.
You guys, this thing is amazing. My roll'pat is 25 1/4" x 17 1/2" and provides a GENEROUS rolling surface. It's so flexible that once I rolled out the top of the pie, I picked up the entire mat and stuck it in the fridge to chill the dough while I filled the pie. and the dough peeled off the sheet with absolutely no trouble.
I'm a big fan.
If you want to pick up a roll'pat, you can find it here, otherwise known as the happiest place on earth.
(In case you're wondering, any product recommendations I do are based on personal experience and are not sponsored. Basically, if I really like something, I want to tell people about it. Simple as that.)