Remoska cookers (merged)

Oldernotwiser

Tim_L wrote: »

BAD - melts great big holes in panasonic breadmakers if you don't pay attention, and yes I found out the hard way

Deep fat fryers, ditto!

westcountrymaid_2

shopndrop wrote: »

Mine is still working too but they just said it shouldn't rattle, thank you for bringing it to their attention and the guy I spoke to was not aware of them having any other problems like this but he would send a replacement one out and when I get this to return my rattly one.

Can't believe he could say he wasn't aware of any other reports of rattling lids though.

Will be interesting to hear if the new one rattles???

shopndrop

Will report back once it arrives. Think if it does rattle, I may keep the one I already have as I know this works OK apart from the rattle. Seem to remember a while back that some people reported uneven cooking which is a problem I don't have with my current lid.

shopndrop

I have just wiped my lid clean after using Moska for tea tonight and noticed that the Teflon on the lid has "pitted" and it now wiping off in parts so maybe I will use the new lid they are sending out - just have to hope it does cook evenly.

Brighton_belle

ariba10 wrote: »

I notice you only quoted part of what was written.

It is good but vastly overpriced for what it is.
A simple heating element in a metal case.

Apart from an On/OFF switch, no controls at all.

Sorry ariba - nothing intended by that- I do that will all posts where I just wanted to respond to a particular bit, otherwise the pages can get filled twice as quickly if copying everything. I agree it is over priced,it was the comparison to potential far east cost that I was highlighting. We are just very used to very cheap electical goods arriving over here and at the same time our manufactoring inductery no longer exists. It was only my thoughts on the cost issue, I know it doesn't make me right .

organic_wanabe

Well can you believe it - they ate the banana cake and said it was delicious. I cut off most of the burned bits, halved it down the middle into two half circles and stuck them together with jam, It made the individual slices quite a mouthful but everyone really enjoyed them. How about that - you can make a disaster of a cake in the remoska and it looks awful but can still taste good. I think the secret was in the moistness.

My pasta bake was good but next time I will use less liquid. I used the same amount of liquid as I would if I was doing it in the oven, forgetting that it would not dry out in the same way. Still nothing that a bit of bread to mop up the juices didn't manage to sort out!

So on to the flapjacks today and maybe the spicy chicken with green lentils that some kind person posted earlier in the thread.

libra10

I've done Pasta bakes in the Remoska on several occasions. Usually I boil first then bake. I add fried onions, mushrooms, peas, sweetcorn etc, along with seasoning, mixed herbs and a touch of garlic. I wondered what other herbs and additions would improve the dish.

Thanks for your help.

organic_wanabe

libra 10 - I usually add grated cheese to pasta bakes to enhance the flavour. I either add it to the sauce or mix it with breadcrumbs as a topping. Sometimes I even top with HM garlic and cheese bread. Or how about a little mustard to bring out the flavours - I usually hate mustard but I like it to enhance sauces.

Mrs. M - the flapjacks are fabulous. I ended up adding 1 Tbs of Amaretto as an extra flavour. Thank your hubby for the alcohol idea!

MRSMCAWBER

:drool: droooooooool amaretto

They are really nice flapjacks aren't they:T ...lovely chewy ones not those horrible compacted wood shaving things you can get ... *wanders off wondering if baileys would work*:o

shopndrop

I quite often cut up a ball of mozzarella and add to a pasta bake. I also sprinkle some grated parmesan on top.