Pastry Boards: 5 Fast Facts

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Fact #1. When you start your search for the perfect pastry board, the four main varieties you'll see are wood, marble, plastic, and granite. The main qualities you'll want to look at are ease of cleaning, ease of use, durability, and bacteria resistance.
Fact #2. Plastic pastry boards are lightweight. If you need to take your board on the go, they're a smart option. You can also typically run them through the dishwasher. This makes cleaning quite easy. Just keep in mind that the cuts in a plastic board cannot close up the way those in a wood model can. Plastic units are also some of the more budget-friendly options out there, as well.
Fact #3. Marble boards are some of the least wallet-friendly options out there. Pastry chefs love marble because dough rolls so smoothly over its surface. The unique way this material dissipates heat also means marble stays very cool. This in turn keeps your dough at an ideal temperature. It's nearly impossible to cut a marble board, so you don't need to worry about any germs getting trapped.
Fact #4. Most pastry boards boast features that can make creating your doughy recipes much easier. Some, for example, have standard crust sizes etched onto them. This helps you create perfectly-measured out small, medium, and large pizzas at home for your oven. Some models even feature conversion charts. If you're a big fan of European cookbooks, these can help.
Fact #5. If you have a small kitchen, you may want a silicone or plastic board that rolls up for storage. When you're working with limited space, you need kitchen tools that can do double duty. Fortunately, some boards are safe to put directly in the oven. You can cook your dough on the same surface where you kneaded it and have one less item to clean later.