Why are biscuit tables traditionally made of marble?


  #1  
Old 01-13-23, 08:40 PM
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Why are biscuit tables traditionally made of marble?

Anyone know why these old biscuit-making tables are made of marble? If you wanted to make one is there a reason it couldn't be made of wood with laminate to facilitate cleanup and prevent bacteria from being trapped?

Maybe the weight is a factor, to keep the table stable and in place?

 
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Old 01-14-23, 02:35 AM
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I think it is because it tends to stay cool so you are not softening/melting the butter/shortening in the dough.
 
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Old 01-14-23, 04:01 AM
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Yes, I also believe it's for the temperature. If you ever see fudge being made in a shop they usually work on a heavy stone slab.
 
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Old 01-14-23, 07:21 AM
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As others have stated, temperature is the reason. A good DIY alternative is Corian or similar synthetic countertop material. It can be pre-cooled with ice packs but even that is not necessary if the counter is not in a too warm place.
 
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Old 01-15-23, 05:30 AM
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Agreed that stone stays cooler and keeps the dough cold, ALSO because stone is non-porous and easy to clean up.

We've got two antique rolling pins, one is wooden with deep grooves & holes- I think for pounding-down a risen dough, while the second is actually made of marble, for cookies, pie crusts and other very buttery doughs.
 
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