Remoska cookers (merged)

annie12

groatie_queen wrote: »

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!

He he.....I'm glad it isn't just me that had that problem!!
Last night I did oven french fries, bacon & egg.
The french fries weren't as crispy as in the oven.
Son said they're always too crispy out of the oven though, so he preferred them.
Result :j
I normally do HM chips, son doesn't like them though......teenagers :rolleyes:

annie12

pawpurrs wrote: »

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

I think you will!!

annie12

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!

That is good to know!
I made the same recipe, but half the quantity in a silicone cake tin & it was perfect. I think it was better than in the oven :T

organic_wanabe

Yesterday I was in Lakeland in Edinburgh and they had a shallow tin for the original remoska (which I took to be the standard one) reduced from £26.99 to £14.99 so I snapped it up. It seems slighly bigger in diameter than the deep pan that I have but it still fits in the stand and the lid seems OK, especially when weighted down with plates which I warm on top. It will make life so much easier having both the shallow and deep pans but there is no way I would pay the original price!

Anyway the question I have today is - I will be cooking scallops tonight. Should I quickly fry them as normal, or should I risk cooking them in the remoska? Any ideas.

npsmama

Does the shallow tin increase the versatility of the Remoska?
Basically, what is the shallow tin used for?

Oldernotwiser

organic_wanabe wrote: »

Anyway the question I have today is - I will be cooking scallops tonight. Should I quickly fry them as normal, or should I risk cooking them in the remoska? Any ideas.

Personally I wouldn't risk them in the Remoska; they're so expensive and so easy to overcook. Any electricity savings are going to be tiny as they really only need to be seared in the pan.

linni

I agree with Zziggi, I just use an upturned plate and put the round silicone cake thing on top of it, far cheaper than buying the shallow pan.

shopndrop

npsmama wrote: »

Does the shallow tin increase the versatility of the Remoska?
Basically, what is the shallow tin used for?

It does increase the versatility. I use my shallow pan for smaller items like bacon, sausage, pizza and the things that cook better if closer to the lid. I have done bread rolls in the shallow pan this week but prefer them done in the deep pan, just think they were a little more crusty (presumably as they were closer to the heat). I will go back to doing them in the deep pan though.

HypnoNu

I hope someone can help, i want to make Irish stew in my remoska today but should I put all the ingredients straight into the deep apn or into a casserole dish with a lid and then into the remoska.
And also will irish stew be ok in the Remmy or will the temperature be too high?

retiredlady

Zziggi wrote: »

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

Hello Zziggi - I'm not sure I understand your question but I will try to answer!:rotfl: If you mean can you use the shallow pan underneath the deep pan at the same time then the answer is no. If you mean can you cook 2 things in the deep pan at the same time (for example lamb chops and a layer of potatoes or veg) then the answer is yes!
As far as using 2 pan seperators at the same time I believe the official line is no you can't, however according to a post by Mrs Macawber(sp) on here it is possible as the both fit inside the deep pan with the lid put on with the handle in line with where the two seperators meet. Hope that was clear cause it was a little hard to describe!

Marion