Remoska cookers (merged)

libra10

Your chicken/leek dish sounds delicious mrsmcawber, I'm definitely going to give that one a whirl.

Thanks for sharing.

groatie_queen

My spare standard deep pan has come very quickly! Now I can do main course in one and pud / other main course in the second one. I am storing the spare stacked with its partner in the stand. I also bought a rack, better value than a shallow pan.

I was unsuccessful ordering online - got to the final submit button and it all disappeared forever - so phoned in order, explained what had happened and got them to check my card hadn't been debited online.

When order came, found a free gift of two padded e-cloths - must be for the hassle I had, as I was told that the free-gift-over-a-certain-spend has stopped in the run-up to Christmas.

So, one again, great customer service from Lakeland! and I will be using the moska even more.

GQ

crockpot

Just been reading my new Lakeland catalogue and see that they now do a shallow pan for the grand! But it`s £30 I am tempted butits alot of money.

I have a rack and if i am doing pizza, i have a pizza tray which fit on top of the rack, also use it for breaded fish etc.

whatatwit

Morning....just thought I would say that I too have had no problems with my Grand Remoska. I have used My Mate Moski almost every day since I adopted him from Lakeland and (touch wood) he is fine.

I do use wooden spoons and the little plastic thingies (that came with the George Foreman) for turning, I must get some sort of plastic/silicone ladle though.

For lifting things out, I've got an oven glove (actually a glove) It's called "OVE" glove my nana bought it me for Christmas one year and it's really great for lifting very hot things

I do find that my Moski cooks things far better than either my hob or oven, it seems more gentle yet doesn't dry things out as much.
The chilli I did last night was fantastic.

Clutterfree

I baked muffins and choc chip cookies in mine yesterday!
Instead of making individual cookies I put the mixture into two 8 inch silicone sandwich tins and then cut each into 8 "slices" once cooked. Saved me so much time - much easier to do it that way than to divide the mixture into 16 separate cookies and my boys loved their cookie wedges! :T

morganlefay

yesterday I got a pheasant I had been given out of freezer. It looked old and nasty. I thawed it and cooked some onion, leek and chopped carrot in Moska. Then added about half pint of oxo stock (one cube) a big squirt of tomato puree and some red wine my OH had left until it went vinegary. Put pheasant in cold, with no browning or anything. Cooked it for 30 mins with a bit of foil over top to stop burning, then turned it over for another 30 mins. It seemd tough so I cooked it for about another 30 mins, turning it over again - still with the foil. Got hungry so got it out and had it with mash. It was really delicious, not tough, not nasty. The gravy it made was wonderful and OH is very keen to have it again. I am really unable to work out why things cooked in Moska are a) so very tasty, and b) don't go tough. I thought the pheasant would have to be thrown away as would be too chewey, but it was really amazing ! :beer:

Clutterfree

I keep trying different methods in order to get my roast potatoes as crispy as the oven makes them.
The method I used today was the best so far - although if I am totally honest I still prefer them in the oven.

Firstly, I used a roasting bag for my chicken as I was finding the juices were making my potatoes soggy and the bag keeps the juices inside.
Then, instead of par-boiling the potatoes, I popped them on a plate and microwaved them on full power for 5 minutes.
When I got them out, I got some Crisp and Dry and rubbed some on my hands and then rubbed each potato with it to ensure they were fully coated.
Then I popped them around the chicken in the Moski.
And voila! An hour or so later, much better, less soggy roasties! :T

shopndrop

oliveoyl wrote: »

What recipe did you use please, and timings, and was it standard or grand machine, and did you cook them straight in the pan, or in another tin?
TIA

Apologies for not posting recipe sooner but have been away for a few days. I use a recipe my dad uses - 8oz SRF (I use sponge flour), 2oz soft marg, 2oz sugar, 4 fl oz milk. Mix the flour, marg and sugar together and stir in the milk. This mix made about 9 scones. I placed them directly onto the magic liner on the base of my grand pan. Cooking time was about 20/25 mins which was longer than they take in the oven but I just kept checking to see if they looked done. At first they didn't change colour but once they started to look golden, I tested to see if they were cooked and they were.

oliveoyl

shopndrop wrote: »

Apologies for not posting recipe sooner but have been away for a few days. I use a recipe my dad uses - 8oz SRF (I use sponge flour), 2oz soft marg, 2oz sugar, 4 fl oz milk. Mix the flour, marg and sugar together and stir in the milk. This mix made about 9 scones. I placed them directly onto the magic liner on the base of my grand pan. Cooking time was about 20/25 mins which was longer than they take in the oven but I just kept checking to see if they looked done. At first they didn't change colour but once they started to look golden, I tested to see if they were cooked and they were.

Thanks I think I might sneak a few cherries in when I make them. I've only got a standard so might have to do them in 2 batches.

oliveoyl

If anyone has a Lidl near them it might be worth a look at some of the specials next week (from Mon 20th)... cooking/baking/kitchen equipment. There are a couple of things that might be of particular interest for Remoska people... Teflon bakesheet (which looks suspiciously like magic liner to me), silicone bakesheet, individual silicone moulds and silicone tipped utensils... see all of their offerings here.