Remoska cookers (merged)

westcountrymaid_2

npsmama wrote: »

I need to make meringues...but i guess they're probably not going to work in the remoska...what do you think?

I'm no expert but would think the remoska would be too hot for meringues, might be worth a try though.

shopndrop

I agree, also think the Remoska would be too hot for meringues. It is definitely too hot for shortbread which I tend to do in the oven on about 150 and I would do meringues at an even lower temperature so not sure they would work out in the Moska. Think it is more suited to things that need cooking at a higher temperature.

sparklymessygirl

Adrian_at_Lakeland wrote: »

Hi LouiseJ,

Before proceeding I should introduce myself - I'm Adrian and I'm the web editor at Lakeland. I'm no expert when it comes to the Remoska (I haven't bought one yet but I'm sure I'll succumb one day) but please give Customer Services a call on 015394 88100 and if they can't help you with removing the discolouration then we'll send you a replacement, or a refund if you prefer.


Adrian

PS Please let me know how you get on with the discolouration issue. Thanks.

I have had a similar problem with discolouration but the major problem has been that the teflon coating on about a third of the lid seems to have been scorched off and I have noticed that it is cooking unevenly. I have been in denial (because I love my Remoska even though it keeps burning me when I try and get things out ) but today I bit the bullet and phoned customer services and they are sending me a replacement. So I am still happy. Even though there are only two of us the grand is grand (~so to speak~)

Sparkly

npsmama

Oh dear, I'm not doing too well at the moment...I 'm trying to cook a bacon joint with spuds and onions round it - it's taking ages (more than 1hr).

I'm getting a bit worried that the Remoska isn't for me or perhaps to be more exact for my cooking style...but then again I do a lot of baking so it's worth it just for that.
Perhaps I need to learn a few tricks.

shopndrop

How big is your bacon joint? I found when I did a small one that it took a couple of hours. Delicious once done but it took longer than I thought.

westcountrymaid_2

npsmama wrote: »

Oh dear, I'm not doing too well at the moment...I 'm trying to cook a bacon joint with spuds and onions round it - it's taking ages (more than 1hr).

I'm getting a bit worried that the Remoska isn't for me or perhaps to be more exact for my cooking style...but then again I do a lot of baking so it's worth it just for that.
Perhaps I need to learn a few tricks.

I find that I have to allow a lot longer for most things in the remoska than I would in the normal oven, you do get used to it though, just think, your food will taste better, you will only have one pan to clean and you will save on fuel. It really is a case of playing around with it. I cook nearly all my main meals in the remoska

westcountrymaid_2

organic_wanabe wrote: »

!

westcountrymaid - glad they worked for you. I am not great at explaining things that I tend to do without thinking.

I thought you explained it very well, I need step by step instructions like that, I'm not a bad cook as far as meals go but I've never really baked cakes etc, mind you thats probably a good thing or I would never lose any weight!:D

shortlegs52

shopndrop wrote: »

I agree, also think the Remoska would be too hot for meringues. It is definitely too hot for shortbread which I tend to do in the oven on about 150 and I would do meringues at an even lower temperature so not sure they would work out in the Moska. Think it is more suited to things that need cooking at a higher temperature.

SHORTBREAD IN REMOSKA is one 'sweet/biscuit' I have successfully cooked in the Remoska following the recipe in the blue book that comes with it. I am a 'virgin' cook, not very experienced. It cooks great. So, sorry, yes you can cook shortbread in the Remoska successfully. (I guess that's why there's a recipe in the blue book).

MRSMCAWBER

Afternoon all

well my remoskas have been on overtime today :eek:

1. 1 was roasting the lamb joint
2. whilst the other was cooking the chicken, leek n sweetcorn pie filling in mustard sauce
3. then the lamb one had some of the lamb cut into chunks in it with onions and chunks of steamed potato -which has now made filing for 3 pies tomorrow
4. then the bread went in

So today I have managed to do a roast lamb dinner, 3 chicken pies, filling for 3 minted lamb pies, made bread, boiled the gammon and turned the stock into 2 flasks of soup for hubby (not done in r.e.m.e as they were busy :rolleyes: )
so mine have more than earnt their keep today..and I am pooped...so pooped in fact that i can't muster up the energy to make anything sweet (yet )

FROSTYFRECKLE

Today I have venison casserole in my Remoska, smells devine. I am a newbie in comparison to MRSMCAWBER though:D