Remoska cookers (merged)

Different_Corner

I tried a mince beef 'hotpot' Saturday night, mince was too 'wet' totally my fault, should have let it reduce a little more.
Afraid to say my flapjacks were dismal, again my fault - only had soft brown sugar instead of demerara. Still they have been slowly eaten.
This afternoon I've roasted a chicken in the deep pan, but have to admit to putting the fan oven on for the roasties, parsnips and yorkshires.

Planning to do the pineapple cake this week, my cakes are always very eggy and this sounds like the solution.

charlies_mum

Different_Corner wrote: »

Planning to do the pineapple cake this week, my cakes are always very eggy and this sounds like the solution.

Good luck, I did the pineapple cake and it was a disaster

Brighton_belle

I've just done my most sucessful roast potatoes yet thanks to advice on here. I dried them after par boiling by puting them back in the (now waterless) saucepan for a minute. I then cooked them in the moskie for 1/2 hr on a metal tray I found that is the exact diameter of the grand and sits in the top, making a very very shallow 'pan' (just enough depth for the potatoes. After 1/2hr I removed tray, and the put in the rolled lamb breast to roast on the rack, and then put my microwave rack on top of it but at 90 degrees (therefore creating a crisscross grid so the potatoes can no longer fall through) and added the pots for another 3/4 hr. Sucess. No soggy roasties.

shopndrop

FROSTYFRECKLE wrote: »

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

What was the casserole like and if successful any chance of posting your recipe.

I had a venison casserole at a friend's last night - it was the one in the Green & Black's chocolate recipe book (the one you get free when you buy 3 bars of G&B choc) - yes it did have chocolate in a casserole and was delicious but very very rich

npsmama

Brighton_belle wrote: »

a metal tray I found that is the exact diameter of the grand

Where did you find this pls? I desperately need one!

megmog

I'm getting ready to make my christmas cake which I usually cook in my fan oven, but since purchasing my standard remoska (which so far I think is fab and is used virtually daily) I was wondering whether I could make in that. Has anyone done this successfully?

I have made a silicon ring to fit the top to stop cakes burning maybe it would be enough to stop a christmas cake burning too?

annie-c

megmog wrote: »

I'm getting ready to make my christmas cake which I usually cook in my fan oven, but since purchasing my standard remoska (which so far I think is fab and is used virtually daily) I was wondering whether I could make in that. Has anyone done this successfully?

I have made a silicon ring to fit the top to stop cakes burning maybe it would be enough to stop a christmas cake burning too?

I don't think the Remoska would be ideal for cooking a traditional dense Christmas cake which requires longer slow cooking than, say a sponge. The Remoska temperature is around gas mark 5-6 and is too high, IMO. I don't think the ptoblem is just about the top browning, there will also be an issue with whether the cake will cook evenly in the middle.

npsmama

Right...I have defrosted some pork chops and also have some potatoes and some cabbage....
Can anyone suggest s tasty way of preparing a meal using pork chops, potatoes and cabbage in the Remoska?

Eagerly awaiting replies!!!

jprettypicture2

I used my new shallow pan yesterday to do a sponge and it was a disaster. I must admit I prefer the deep pan to cook anyday. My sponge is always lovely baked in there.

paula7924

I'm the totally opposite way round - shallow pan all the way for me. But i don't bake so you probably want things to cook more gently whereas i want them to cook more quickly, and the things i cook don't rise!