Remoska cookers (merged)

libra10

I can vouch for amazing crackling on pork. Yesterday I did a joint and browned it first on the hob (following recipe book). Then I cooked in Remoska with potatoes. The pork and roast spuds were really tasty and pork crackling superb.

crockpot

I have a grand and love it!

But you have to be careful what you do with lid when u take it off! I have burt my iron and also the stand, I was very careful with the lid but pushed the stand back and I burt my upvc window sil! But that would go for all sizes.

I have a rack which I put a pizza tray on for stuff like fish in batter or oven chips.

thinking of the shallow pan, but money tight at mo.

Have cooked with other dishes inside and direct into pan, use it most days, oven only been one once since and that was hubbie, but he now knows to use remoska, so easy put stuff in,put lid on switch on and you are away!

linni

We had poast pork yesterday too, the crackling was great and the roasties were lovely, but they do not seem to go crispy on the outside, what am I doing wrong?? Everything was lovely. I find food does not dry out like it did in my fan oven... Absolutely love it!!!

whatatwit

linni wrote: »

We had poast pork yesterday too, the crackling was great and the roasties were lovely, but they do not seem to go crispy on the outside, what am I doing wrong?? Everything was lovely. I find food does not dry out like it did in my fan oven... Absolutely love it!!!

Linni, I think you have solved your own problem there....food does not dry out. Not got a remoska (yet) but roasties might need a bit longer....maybe do them in the remoska in a big batch, then freeze and re-heat from frozen

linni

Thanks whatatwit, They do seem to take longer to cook and I quite like them softer but the kids like them crispy.. I have frozen some, but have not re-heated any yet. Will try it and see if it makes any difference. The kids will get used to softer spuds eventually...

annie-c

I used to have a Remoska before I dropped the lid and I have been following this thread and you have reminded me why I didn't consider it a huge loss at the time.

The main disadvantage of a Remoska is that the oven space is so small that moisture is kept closely confined with the food (sort of like with a slow cooker). A bigger oven has more dry heat available to crisp food. Foods with a high water content like potatoes, pot roasts will not crisp unless you keep taking the lid off to release the steam (and this means cooking time will take longer).

If they were cheaper I'd replace mine but at £110 for the Grande that I'd like, it is too big an outlay for the use I'd get out of it.

Lakeland_Company_Representative

Sarjsmith wrote: »

Hi, Have been lurking and now WANT ONE!!! I'm coming to England next month and can pick one up then, however I think we need a Grand (4 of us with healthy appetites) but have been out off by the feedback on Lakelands site. I would give it a try if I lived in England, but returning it from Germany would get expensive. Any Grand owners with good feedback?

Hello Sarjsmith,

FYI, if you live overseas and buy a Grand Remoska which subsequently develops a fault we wouldn't normally request that it be returned. We would simply ask that you cut off the plug and dispose of it at your local recycling centre. (It makes no sense shipping faulty products around the globe!).

Kind regards,

Adrian

RosyRed

Sarjsmith- I have a grand Remoska for 3 adults,so thats what I would go for for 4 healthy appetites.I can honestly say its one of the best things for the kitchen I have ever bought-everything seems to be really tasty.Timings need a bit of experimenting with at first but you soon get a feel for it.
Seems like a lot of people had roast pork yesterday - we did too.I rarely use my greedy fan oven these days.

mummysaver

Sarjsmith wrote: »

Hi, Have been lurking and now WANT ONE!!! I'm coming to England next month and can pick one up then, however I think we need a Grand (4 of us with healthy appetites) but have been out off by the feedback on Lakelands site. I would give it a try if I lived in England, but returning it from Germany would get expensive. Any Grand owners with good feedback?

I have a grand and it is fabulous! I have used it constantly since I bought it and it has saved me pounds in not having to turn on my, admittedly useless, fan oven!

I've cooked stews, roasts, snacks, cakes, puddings, soups, all sorts in it, and haven't had any disasters. I thoroughly recommend it.

For those who asked about crackling, mine has turned out perfectly each time, I've just put the pork into the moski and it's turned our crispy and the kids have loved it. I tend to cook quite big joints though, so the crackling is fairly close to the lid as it cooks.

ubamother

I can get my potatoes pretty crisp - this is how I do it - parboil for 6 mins or so. Dry really really well, bang them about a bit to fluff the outsides - coat with oil in the saucepan they were parboiled in with the heat on low - as little oil as possible to coat. When they're coated, and hot I tip them into the remoska and stick some salt on - I do find they take a fair while longer in the remoska, and I can't make them work with anything else in there with them as the moisture inhibits the crisping. Choosing a good roasting potato helps a lot too - cheaper 'all-use' potatoes I find don't do as well.