Quote:
Originally Posted by ShortNCuddlyAm
If I had a marble worksurface, I'd use that trick! (I keep thinking about getting a large marble slab for pastry making anyway). I already use carnaroli rice - it definitely keeps its texture better than arborio
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If you had a large freezer you could cool a rolling surface large enough. The all trick is cooling the whole rice fast.
Thank you for the comment.