Remoska cookers (merged)

Triker

lizzyb1812 wrote: »

There is an error in the Remoska recipe for yorkies. If spoken the recipe should read "one quarter pint milk". Somewhere along the line "one quarter" has been changed to "1 1/4". The metric measure in the recipe is 150ml - not exactly 1/4 pint but the usual translation of 1/4 pint to mls.

And I've used the metric measures of this recipe and had great toad in the hole in my grand.

Thank you, duh to me, I thought it was strange, 1 pint and 1/4 milk to 2 oz of flour, it was very watery but I thought the magic remoska would somehow make them become normal :rotfl:


Next time I do my own recipe.:D

Muppet81

Hi Triker,

I think that recipe is wrong and it should be 40z flour.

Isn't it annoying when a book gets it wrong :mad:

I haven't tried them but my MIL did and had the same result as you. Tried again with 4oz and it worked fine.

ubamother

just made a fab breakfast in the moski - sausages in first, 15 mins later bacon, then 10 mins later two eggs broken onto the bottom - gorgeous, no splashing, no added fat and all cooked, except the egg during my morning shower - no having to watch a pan and turn food - hoorah

Muppet81

Oops!
That is the problem with always starting at the bottom and working up.
You already had your answers.
Marvellous people on here :j

gairlochgal

Just wanted to say thank you to whoever did the tasty description of cauliflower cheese a couple of days ago (sorry too slack to find my way back up the thread!)

I did it for lunch today with a poussin I'd done earlier in the remoska and it was lovely. We were in a rush to go out so I didn't have time to get it brown on the top but it crisped up the topping really well. We all had 2nds and no one wants tea now - success!

westcountrymaid_2

Cooked a nice thai curry in my remoska tonight, cooked rice at the same time in a container and popped the naan bread on the lid to warm up. Real one pot cooking.

shopndrop

MRSMCAWBER wrote: »

Hi there

I have concocted yorkies that we love in the (standard) remoska....

1. put 100g plain flour in a jug
2. add salt and some cracked black pepper
3. Place it on the scales and add 1 egg
4. add milk/water to make it upto 260g (including egg) and whisk until smooth
5. then I stick it in the fridge until I want it
6. drop a knob of lard in the deep pan and stick the lid on and switch on until its melted and hot

Pour in the batter and stick the lid on... don't take the lid off until risen, set and brown

It lifts straight out and then we cut it in half -although it would be great for doing those ones that you fill ..it raises about 2 1/2" up the pan

I will post the pie recipe tomorrow

Approx how long do these take to cook? I know a lot of people don't time things but just an approx idea would be great.

MRSMCAWBER

Hi there

It would be about 35 mins -

mardatha

Then throw in the egg
*******
Em Mrs Mac, is this to be taken literally ? Fom how far back do I throw it ? Is it underarm or overarm?
ok I'll get me coat ...:)

rosieben

ok, I'm making a list of things to try when my remoska turns up; so

- breakfast a la ubamother
- Mrs MC's yorkies (a big one I fill with veg and gravy ...... nom nom

so thats breakfast and lunch, maybe a cake too for teatime!!

........ and the list in my head is growing by the minute .........