Remoska cookers (merged)

Craftyscholar

If for any reason you have to bake scones or similar in two batches remember that the moski and pan have already got hot so second batch will take less time to cook (guess how I know:o)

mystery1100

I've had my remoska for about a week now and loving it, I only have one slight issues with it that i'm hoping someone can help me with. I've cooked a couple of things out of the lakeland cookbook (chicken with lemon on roasted veg and sausage and new potato bake) both were lovely but the roasted veg didnt really come out roasted as they were sat in the chicken juices and the sausage and new potatoes didnt really look like the picture as they too were sat in juices in the bottom of the remoska.

Is there anyway of stopping this? There is probably a really obvious answer, but I cant see it

Emma

retiredlady

mystery1100 wrote: »

I've had my remoska for about a week now and loving it, I only have one slight issues with it that i'm hoping someone can help me with. I've cooked a couple of things out of the lakeland cookbook (chicken with lemon on roasted veg and sausage and new potato bake) both were lovely but the roasted veg didnt really come out roasted as they were sat in the chicken juices and the sausage and new potatoes didnt really look like the picture as they too were sat in juices in the bottom of the remoska.

Is there anyway of stopping this? There is probably a really obvious answer, but I cant see it

Emma

I understand what you mean as I also got the same results. I found that it did help if I quite often tipped the chicken juices out during the cooking process (need an extra pair of hands for this to hang on to the chicken:rotfl:). However at the end of the day I don't think we will ever get crisp dry roasted vegetables, think they will always be a little on the soft roasted side if cooked with a chicken or other juicy type meat. If cooked on their own they do go a little crispier but to be honest not as much as in an ordinary oven. Saying that it is a taste the family have quickly got used to (they had no choice really - it was that or go without:p)

Marion

groatie_queen

I used to find that my fan oven regulsrly charred roasted veg too far, no matter how careful I was, and that in particular onions would be reduced to a carbonised husk whikst other veg would only just be cooked enough - so I am prepared to accept different results in the Moska which still leave all the veg cooked, intact and edible!

taurusgb

crockpot wrote: »

Hi

Anyhow, does anyone make a cake of any sorts straight into the pan? Wondering is i could do some sort of sponge?
thanks

I do! I have a grand remoska and it makes a lovely sponge as follows:

10 oz SR flour
1 tablespoon baking powder
10 oz granulated sugar
10 oz butter/margerine (I use stork)
4 eggs

I measure everything into a large bowl and mix with an electric hand mixer for 3 minutes.

Put a piece of baking paper or liner in teh base of the remoska and pour in cake mix.

Cook until starting to brown on top then place foil or oven liner over the top and cook until firm and springy. Sorry no exact timings as I just keep an eye on it and test when it looks done.

This makes a massive but very tasty and moist sponge, it keeps well in an air tight tin and also freezes very well.

I often make one, cut it into 3 (so that you end up with 2 half moon shapes and an oblong piece with rounded ends IYSWIM). Then I split one hlaf moon and sandwich it back together with jam, freeze the other half moon to do do the same with another day, and then ice the oblong bit and cut it up into individual pieces for school/work lunches.

Enjoy!

npsmama

i can't wait for mine!!!!

i'll be trying that sponge recipe.

mystery1100

Do you pre-heat your remoska or just switch it on when the cake goes in?

taurusgb wrote: »

I do! I have a grand remoska and it makes a lovely sponge as follows:

10 oz SR flour
1 tablespoon baking powder
10 oz granulated sugar
10 oz butter/margerine (I use stork)
4 eggs

I measure everything into a large bowl and mix with an electric hand mixer for 3 minutes.

Put a piece of baking paper or liner in teh base of the remoska and pour in cake mix.

Cook until starting to brown on top then place foil or oven liner over the top and cook until firm and springy. Sorry no exact timings as I just keep an eye on it and test when it looks done.

This makes a massive but very tasty and moist sponge, it keeps well in an air tight tin and also freezes very well.

I often make one, cut it into 3 (so that you end up with 2 half moon shapes and an oblong piece with rounded ends IYSWIM). Then I split one hlaf moon and sandwich it back together with jam, freeze the other half moon to do do the same with another day, and then ice the oblong bit and cut it up into individual pieces for school/work lunches.

Enjoy!

Zziggi

I hope these don't sound like daft questions to all you who have a remoska already at home.

I understand that a deep/shallow pan can be useful for cooking certain things e.g. a shallow pan for pizza so it is nearer the heat source. However, what i would like to know it that if you were using a deep pan to cook something in the deep pan, could you also pop something in underneath to cook as well? Would there be room?

Also can you fit two pan sepearators in at the same time for cooking 2 things (e.g. rice in one, curry in the other)?

Thanks in advance

pawpurrs

Well thanks very much folks, I am now considerably poorer having sucumbed and bought one, hope I like it as much as you lot!:p

Different_Corner

Pawpurrs
Sitting here waiting for delivery......:)