Remoska cookers (merged)

Ashropshirelady

They do indeed sound wonderful and my friend Lesley raves about hers but I do worry about the health issues surrounding Teflon and would never cook with Teflon at high temperatures.

Here is a link about Teflon........

http://www.tuberose.com/Teflon.html

angelkissingdevil

I live in France - been here for 2 years now and have had my Remoska for 6 months and I absolutely love it. For one it saves on gas - most houses aren't on mains gas here, a lot find it cheaper to cook on bottled gas which is then plumbed into the house (very antiquated) but ok, we also have mains gas too but this supplies our hot water/heating and everything else.

It has certainly saved me money on my gas (hob) cooking. Usually I can go through a bottle every 3 months this one has lasted me longer due to the fact I do everything in my remoska. My oven has also become redundant (spotless inside)

I cook anything and everything in mine, I cook things from curry, risotto, breakfasts etc, you name it I've probably cooked it in it. I purchased the biggest one, even though I'm a single mum with 3 children - both my two boys eat a 3 course meal at school (so not much for them in the evening) and my daughter (16 months) hardly eats anything (birds portions) I find having the larger one much better as I can fit a nice sized chicken in and potatoes for Sunday lunch/dinner - the chicken comes out lovely and moist, plus also if I ever have company it's big enough to cope. Anything you can cook (I've found) you can cook in the remoska. I've heard that pastry doesn't come out too nice but I've never had a problem....

I managed to talk my parents into buying one but because there is just the two of them they purchased the medium sized one. My mum absolutely loves it and has used it permanently for the past 6 months.

A couple of my friends also have one too and they swear by it too, I even bought one of my single friends the small one which he loves but wishes he'd put the extra money towards getting the medium one as it's just not big enough to really do anything in.

When I purchased this I also bought the rack which sits inside so if I was only cooking a piece of breaded fish it would cook quicker as it was higher up in the pan, also this allows you to do chips underneath if you want..... If you do purchase the rack I would highly recommend getting the teflon roll that you can also get from lakeland as the pan scratches easily and also purchase some plastic utensils (pick them up cheap enough anywhere)

There are a few websites that have remoska recipes, including lakeland themselves. If you want anymore, I also purchased the cookbook too so just drop me a line and let me know what you're looking for and I'll see if it's in the book. I love to cook curry and cook all of mine in my remoska and have never had a bad one.....

Definitely get one of these they'll save you money in the long run or it has me.... :money:
I would highly recommend buying one of these, such a great gadget and wished I'd discovered it sooner.

whatatwit

SuzySF wrote: »

i got a big oven but never use it - instead use a slow cookers and my combi mircowave - the oven is big enough for cooking roast dinner for 2 (my and O/H) but I have seen those little oven things that cook super fast, my sister had one at a pub she ran, a puff pasty pie lid cooked in a few mins - it was well impressive - is that what these Ramoskas are ??

Hi Suzy, no the Ramoska is not what your sister had, they are a commercial oven. The ramoska cooks from the lid and is about 170 degrees.

Brighton_belle

retiredlady wrote: »

LOL BB I honestly wasn't trying to catch you out! Nothing wrong with a little drizzle of olive oil if it helps the veggies go down! Do you think this recipe would work with mozzarella instead of feta? As a child I was never given courgettes or auborgines and I find it hard to drum up any enthusiasm for them - hence I am always trying recipes with those veggies in order to try and learn to love them! I know they are supposed to be good for you and would like to eat them more often.:A

Love
Marion

Hi Marion, sorry for delay in replying - I don't see why mozerella wouldn't work, although it is a cheese I know little about. If you go to the recipe link on page one of the WL thread, under WW is 'my' morrocan stew which is so tasty and uses aubergines - we have it with rolled brest of lamb done in the moski. (Although it is a ww recipe, it's only a few syns for SW too). I've had to learn to love certain veg too, as we didn't have corgettes and aubs when I was young either, and I think I'm a few uears younger than you.

Having rolled breast of pork tonight - last one was a great sucess. Done my first batch of flapjacks and OH agrees much better than the one's I did in the oven. Can't remember who was asking, but I have a grande for 2 of us:D : we have good appetites and batch cook to freeze second potions (i.e so cooking for 4)

shopndrop

I have noticed that mine now has quite a few marks on the outside of the lid which I cannot get off with normal washing up liquid and hot water. They look as though they need a scourer which I obviously can't use. What does anyone else use to clean the outside of the lid or has no-one else's marked?

I did call into the Truro store whilst on holiday to ask their advice about what to use for cleaning and was recommended a yellow non scratch cleaning cloth, sorry can't remember what it was called but had lots of holes in but it hasn't done anything to remove any of the marks.

retiredlady

shopndrop wrote: »

I have noticed that mine now has quite a few marks on the outside of the lid which I cannot get off with normal washing up liquid and hot water. They look as though they need a scourer which I obviously can't use. What does anyone else use to clean the outside of the lid or has no-one else's marked?

Mine has loads of marks on it too! You can buy a stainless steel cleaner from Lakelands which will do the job or you can do what I do - just accept the marks as a sign that lots of good food is being cooked in your home! :D

Marion

ubamother

I've never cared enough to want to clean the top that thoroughly!!!
However, my mother, who has been a remoska user for many many years uses Astonish paste.

linni

We had the Aubergine, tomato and feta bake yesterday and it was fantastic. Put lots off garlic and a bit of grated carrot in it too as I only had one aubergine!! I want to have it again tonight.. I love being able to just chuck anything in it with a bit of oil, so easy, and only the pan to wash up..

Desperate_Housewife_2-2

Today in my remoska.....

I am cooking the cauliflower cheese pie out of the moosewood cookbook. You make a crust out of grated potato, grated onion and egg white, mould it into the pan and cook. Make up some cauliflower cheese and put it on the top and cook it, I am going to put some mozzarella on too for extra cheesiness! I thought it would be nice with baked beans.

Hey! We got voted as the top thread on this weeks newsletter!

Triggles

I cannot believe how frequently our Remoska is being used! I regularly (about 3 times per week) make a double batch of scones in it. DH works nights, so when he comes home in morning we toss some sausage patties in it to give him a hot breakfast sandwich with his coffee. I find the most challenging thing at the moment is to time everything during day that I'm cooking (bread, scones, and such) so that I'm done in time to pop food in it to cook for tea! I swear I'll wear it out washing it 2-3 times a day before I wear it out cooking with it.