Rolling Pastry

[giveup]

When I was at school (hundreds of years ago) we were always taught to roll pastry in one direction only,and not to roll it backwards and forwards. I have always done this but have noticed on many of the cookery programmes I watch that no-one else seems to do this. I just wondered what other people do,and was anyone else taught this.

[tenrec]

Yep, I was taught that way too.

[giveup]

And do you still do it?

[jamesnan]

I too was taught to roll pastry like that, and still do. Something with the stretching of the gluten and flour I think so that it did not shrink too much when cooked.

[welshlibranr]

I was taught that way too, still do it that way today, my pastry is still really light and crisp!....and so it does help..............

[jamesnan]

and another thing - always use plain flour for pastry, use as little liquid as possible, and handle as little as possible. Just the way I was taught !

[maggiebee]

Yes, taught to roll in one direction and turn the pastry

[ladyalex]

Cool hands and always roll in one direction was what I was taught....not at school but by my mother.

[askyourgran]

Keep your hands cool when making pastry, and turn the pastry when rolling it. I use self-raising flour for most pastry.

[rowanwitch]

modern flours seem to cope with slightly less careful treatment I use plain flour but also mix in an egg to my mix which improves the handling