Remoska cookers (merged)

skintmumof3

http://noblepig.com/2008/07/12/smokin-hot.aspx
just made these my moski from another thread
they were delicious.
but i put garlic and herbs on some and cajun seasoning on the others...
totally lush....
skint
xx

[Deleted User]

hot cross buns are rising in the remoska as I type, only without the x of course. Rising is taking longer as the kitchen is cool at the moment. I have never ever regretted getting the remoska, it cooks anything to perfection

westcountrymaid_2

My Grand Remoska arrived this morning, it seems a lot bigger than the standard one I borrowed but I'm sure it will get a lot of use. Love reading all your tips and recipes on here.

I did some lovely meals in the standard Remoska the other week. I'm waiting to cook some bread rolls when they have risen to try out my new one. Don't think I've made bread since I was at school (many years ago) so will be interesting to see how they turn out.

lizzyb1812

Rosieben,

I too have a pretty small kitchen but since I got the Remoska I've got a new cupboard - used to be an oven:rotfl:

I started doing this when I'd had the remoska for a few weeks and hadn't used the oven once. The only danger is someone switching the oven on - I know I won't and OH only used it for baked potatoes and pizza, both of which he thinks are much better in the remoska so not much danger their either. I suppose I could tape the oven knob up but haven't bothered.

Lizzyb

louietudor

westcountrymaid wrote: »

My Grand Remoska arrived this morning, it seems a lot bigger than the standard one I borrowed but I'm sure it will get a lot of use. Love reading all your tips and recipes on here.

I did some lovely meals in the standard Remoska the other week. I'm waiting to cook some bread rolls when they have risen to try out my new one. Don't think I've made bread since I was at school (many years ago) so will be interesting to see how they turn out.

i f1nd the best way with rolls is to put them in the moska to rise - i turn the moska on for 1 minute then turn it off - its then turns into a sort of proving cupboard - 20 mins to half and hour later they are beautifully risen - then just turn on the moska till they are golden brown and absolutley delish!!!

Triggles

Oh that's a brilliant idea for letting them rise in the remoska!!! I will try that today!

rosieben

lizzyb1812 wrote: »

Rosieben,
I too have a pretty small kitchen but since I got the Remoska I've got a new cupboard - used to be an oven:rotfl:
Lizzyb

I have a cupboard like yours!

I've read through about half of this thread and I've decided to get one. I'll get the standard, as although only cooking for me I can either freeze extras or share with my elderly rellie who enjoys a bit of home cooking I'm also pleased to see that you can use normal recipes in the R, which is a major +. Thanks to everyone here for comments, been really helpful :T

annie-c

louietudor wrote: »

i f1nd the best way with rolls is to put them in the moska to rise - i turn the moska on for 1 minute then turn it off - its then turns into a sort of proving cupboard - 20 mins to half and hour later they are beautifully risen - then just turn on the moska till they are golden brown and absolutley delish!!!

I make dough in my breadmaker and then cut it and freeze it in smaller sized portions. Then I defrost a small piece of dough as needed, shape it into 2 - 4 rolls and leave it over night in the Remoska and then bake them feshly in the morning.

morganlefay

I've got a standard size Moska and have found it wonderful, but after faffing about with trying to find other dishes that would fit inside it I finally splashed out last week and bought a shallow pan as well (which I had thought too expensive), and after just one meal have to say that I think its worth having two pans. Last night I did Cauli cheese with bacon, then apple and blackberry crumble. I crisped the bacon in shallow pan, then took it out, boiled cauli a bit on hob then put it in shallow pan (no need to wash tasty bacon fat off). Made cheese sauce on hob in same pan as I'd boiled cauli in , tipped sauce over cauli in shallow pan, scattered a bit of extra cheese over and cooked for about 20 mins, adding the cooked bacon near the end just to warm it up (I think I did it too long as it had got hard, but will sort that next time). While we ate our nice cauli (very tasty, as everything in Moska) I put the crumble in the standard dish, in a pryex dish, and by the time we had finished our cauli the crumble was perfect. So all I had to wash up were the shallow dish, the saucepan I'd done the cauli and sauce in and the cheese grater. And it all tasted fab. But I do also like the sound of trying using the lid on top of a frying pan to do bacon and am going to try that for breakfast on Sunday !:rotfl:

caledoniaquine

Id like another pan for it but it will have to wait until after xmas. Since ive got it the only time ive used my oven is when I make a tesco value pizza or the two times ive made the hobnob recipe on here.