Remoska cookers (merged)

organic_wanabe

I recently managed to persuade my sister to part with her standard remoska - which was an unused present and is years old! I have been reading with interest about the problems people have been having with the quality of the base and I think that, over the years, they must have changed the production process because this one seems fine and doesn't seem to be scratching.

My successes so far have been the fabulous light scones (and I also find it great for re-heating them as necessary). Chicken dishes and pork dishes. Rolls - I had dough which I made on Wednesday and hadn't used it all. Last night I made 6 balls and put them in the remoska, switched it on this morning when I got up, and 25 minutes later, after I had showered, we had hot rolls for breakfast. A bit flatter and softer than usual but delicious.

My disaster has been lentil soup - not nearly as nice as when I make it on the hob. Not to mention the two fleeces that I have managed to melt when picking up the lid to stir something and holding it to close to my clothes! Thank goodness that I am lucky enough to have granite worktops or I hate to think the damage I would have done in the kitchen.

annie12

As I'm still a newbie to the remoska, do you heat it up before cooking cakes & scones or just put them in cold?
I seem to have one side that cooks more, is that normal?

MRSMCAWBER

Hi annie

I put cakes/scones in cold.. and you shouldn't be getting it cooking one side more then the other -if you give lakeland a ring they will probably swap it for you ,,,,

shopndrop

This week I have been making my dough in my BM then baking the rolls in the Moska. I am not sure how long the dough will keep before cooking it. Can I use half and freeze half or keep half in the fridge? Has anyone done this? I really can't keep eating all these bread rolls but do like them freshly baked so would prefer not to bake them all at once.

Tonight for tea we had sausage casserole. Chopped some onions, leek, courgette, tomatoes that were going soft, cut each sausage into 3, added some S & P, a tin of toms and some mixed herbs. Set a timer switch as I was going out and came home to a cooked tea. Had some mash left over from last night so re-heated that. It was lovely to come home and tea cooked.

Annie12 - I put cakes and scones in cold and they cook evenly so agree with Mrs Mcawber I would contact Lakeland.

Mrs Mcawber - didn't get to try the lemon and almond buns today but hope to have more time over the weekend. Will report back soon.

Westcountrymaid - those yorkies look fantastic. Haven't tried yorkies yet but will try these next time we have beef.

gairlochgal

Did a v nice and cheap stew in the remoska this evening.

Onion, potatoes, leek, left over chicken and......pumpkin added in stages as DD2 carved. Seasoned with marigold bouillon powder, marjoram, bay leaf, tabasco, and a big squeeze of lazy ginger (aka a random wander round the spice cupboard).

Was really nice and DD2 requested seconds of the "stringy bits" which was the chicken and pumpkin!

champys

westcountrymaid wrote: »

Yes I just put a little drop of oil in the bottom of the moulds, put the lid back on and left until the oil was really hot then poured in the mix.

Oh thank you westcountrymaid - I'm so pleased and will be trying this out very soon too! Thing is, when we have French guests for dinner, little yorkies look really special and it's something they have never had before. For us a slice of a big one is of course fine, but I really hoped to be doing the little ones for entertaining.

Different_Corner

Hi all,
You've all convinced me, I physically need a Remoska. I 've had a Southern Electric energy meter for the last 10 days and when I turn the fan oven on it rockets to 2.63 KWatts, at 13.70p a KWHr its got to stop. Inital outlay is expensive but needs must.
Hope to join you all soon.

shopndrop

Morning Different_Corner.
I am sure you won't be disappointed. Don't know if you have decided whether to get a standard or grande but there are lots of pros and cons for both sizes on this forum and we are a very helpful bunch.

It horrifies me now when I do have to switch the fan oven on and can't believe that I hadn't bought a Moska sooner. I originally thought that it was very expensive and might be one of those gadgets that got used a few times and put in the back of the cupboard but I can honestly say that it is used every day and frequently more than once a day.

I have been monitoring my electricity usage before and after I bought it and it has definitely gone down. Just waiting for my electricity provider to reduce my DD now. When I rang them and asked them to reduce it, they agree consumption has gone down but they want to leave it another 2 months to make sure that my reduced consumption continues as it has only reduced in the last couple of months (since I bought the Remoska). Previously it was always higher daily consumption.

mardatha

I was up in Edinburgh yesterday and went into Lakeland. The Grand is HUGE and I'm glad I didn't get it now. You could make a Desperate Dan cow pie in that !

Different_Corner

Thanks shopndrop, to be honest I don't really like my fan oven, find it has a very dry heat, unlike gas.

OK, so I lead on to the grande or standard question. I've read the many posts about family sizes etc, there are three of us two growing hungry teenage boys and me.

Now we love roast chicken,(and the chicken pies etc that follow) am I right in thinking the standard is a tight squeeze for a full family roast ? And do you recommend an additional rack or pan ?

I'm starting to cook more in bulk to utilize freezer space for real food rather than bulky oven chips and the like, so am really tempted to go for the grande.

Getting excited here