Remoska cookers (merged)

Vancat

Thanks for that annie!
While I was waiting for some help, i'd done that..I got 7 in a flower shape....only left them for bout half an hour tho...they'd doubled in size...hope they aren't all doughy!:o
Anyway, they're now baking in the remoska...will wait n see! Should be done in about 15 mins.... will report back!:D
VC

bellaquidsin

My first disaster in my Remoska happened today and I had guests:mad:

I did yorkshire puddings in small silicone cups cut from a muffin tray.

I heated my dripping in the bottom and then just scantily covered the bottom of each cup with the batter.

They rose and ROSE and ROSE.

They reached the lid and burnt where they touched it before the rest looked cooked. When I took the lid off they came with it and then collapsed into sad looking messes.

Please, any ideas where I went wrong?

Bella.

Lephare

Bellaquidsin,
Would suggest that it's the temperature. Yorkshire's do best when the dripping is smoking, then into a really hot oven. That's my guess
LP

LouiseJ

bellaquidsin wrote: »

My first disaster in my Remoska happened today and I had guests:mad:

I did yorkshire puddings in small silicone cups cut from a muffin tray.

I heated my dripping in the bottom and then just scantily covered the bottom of each cup with the batter.

They rose and ROSE and ROSE.

They reached the lid and burnt where they touched it before the rest looked cooked. When I took the lid off they came with it and then collapsed into sad looking messes.

Please, any ideas where I went wrong?

Bella.

Cant help I am afraid, just wanted to say that the same happenend to me:o

bellaquidsin

Lephare, yes I think it's back to the oven for my yorkshires. As a Yorkshire girl, I have prided myself on my yorkshires for the last forty years.

In my really strapped for cash days if I wanted to cook them without putting the oven on I heated the dripping over the gas ring and then put them under the grill and they were fine.

This was my first disappointment with the Remoska and I've had it for three years. Bread, scones, cakes, chicken pies, meat and breakfasts all fine but not yorkshire puddings.

Bella

linni

Hi all, I usually rest the lid on an old chopping board near the remoska whilst I check the stuff in it, and this seems to make me more careful and have not burnt myself, yet!! But it definately takes a bit of getting used to. My pan is getting scratched too, and I use a liner, plastic tools etc.

Desperate_Housewife_2-2

I reckon it could be that you need to put less yorkshire pudding mixture in, I halved the amount yesterday and did 2 puds and they were much well behaved!

Im doing roast spuds in my remoska today and having rest of the beef from Sunday that I did in my sc, also got a cabbage out of the garden, lovely and squeaky so Ill cook it in a pan to go with it

paula7924

champys wrote: »

Yesterday I thought I'd try putting the plates under my Remoska while it was cooking our dinner.

How spooky - i did exactly the same thing this weekend.

I have been experimening a bit and wanted share a fantastic discovery - I cooked a chilli (and also a made up lamb/aubergine thing) in the remoska from raw ingredients and couldn't tell any difference to when i have browned them first. I just mixed up the uncooked mince, onion, tomatoes, spices etc a bit and turned it on. I gave it a stir around once things had cooked through a bit and left it. Fantastic and SO much quicker and easier (and less washing up) than cooking the ingredients before putting them in the pan.

shopndrop

When we were away in the caravan a couple of weeks ago, I just chucked mince, onions, tomatoes, peppers, other bits of veg that needed using up, a handful of lentils and a handful of oats, gave it all a stir and left it to cook. No browning, so no pan to wash up. It was superb and hardly any washing up either. There was too much for just one meal so the following evening, I put some mash on top of the mince mixture, placed in a bowl and just re-heated in the Moska. Another successful easy meal. I just love my Moska. Tonight, we have some leftover meat from yesterday's roast along with some gravy, roast potatoes and roasted veg all just heating up. Even re-heating is so much quicker as you are not waiting for the oven to warm up.

champys

Today I lined the inside of the (standard) pan with 4 layers of filo pastry, each brushed with a little olive oil, coming up to the sides half way. I made up a filling by softening a chopped onion with a crushed clove of garlic, then adding some defrosted spinach from the freezer, giving it all a good stir. Next I put it this in a bowl, added a 250 g tub of ricotta cheese, a little fresh basil, a tbsp of flour, 2 eggs, and a little grated strong cheese - season with salt & pepper and a touch of nutmeg. Stirred it all together with a wooden spoon and into the filo case in the Remoska. I decided against covering it with more layers of filo, because it looked quite nice as it was, so all I did was sprinkle a little paprika over for colour, put the lid on and switched on. I was surprised how nice it turned out, and I even managed to get it out of the pan in one piece with 2 spatulas, and onto a flat dish looking like a proper 'pie' with crispy filo edges.

This was part inspired by a Moosewood recipe, part improvised. I hope I can recreate it another time!