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Baking Pastry Tools

The myth of marble pastry boards


Cookware 48

The myth of marble pastry boards

jeremyn | Nov 28, 2009 01:48 PM

Why do people use marble boards for rolling out pastry? It is no colder than a wooden board. Marble boards feel colder because they conduct heat better than wood and thus facilitate heat transfer away from your hand. In fact, assuming your pastry dough is colder than your board, a marble board will warm up your pastry FASTER than a wooden board for the same reason. Heat can flow from the room temperature marble board into your pastry faster than it can from a wooden board.

If you want to use a marble board to keep your pastry cold, chill the board in the refrigerator beforehand. Some people already do this, but many don't.

If you're not going to chill your board, stick with wood.

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