Remoska cookers (merged)

megmog

annie-c wrote: »

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.

Thanks annie-c I think you're right. I don't fancy wasting all those ingredients for an experiment!

westcountrymaid_2

npsmama wrote: »

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!!!

Bit late for today but when I cooked my pork chops in the remoska the other night I par boiled potatoes with some sliced onion and put them in the bottom of the remoska lightly brushed with oil(add s & p)for about an hour, then put some pork chops on the rack topped with apple sauce, I used a jar but you could be good and do your own sauce. These cooked quite quickly as the remoska was already hot but I would think if you don't have a rack you could just put the chops around the potatoes.

I put some green beans in foil and stuck them on top of the potatoes part way through and literally slung in some broccoli on the rack around the chops.

I've cooked cabbage in foil with a little butter and salt and pepper and this has been fine.

SmilingHaggler

I part cook my tatties in the microwave, which cooks them much quicker than boiling them and at the same time saving on the electric. The secret is to wrap each tatty up in papertowel. Cook until soft in the middle, then slice them into quarters. Place them in the Remoska with their skin side facing down, under the outer element so they cook quicker. Add salt to hasten the crispiness and then drizzle on olive oil.

Once the outer tatties start to brown move them to the centre of the Remoska and put the other tatties that are in the middle to the outer edge.

It's best to use the shallow dish for this.

P.S. The Remoska will gather condensation upon first introducing the tatties into the Remoska, this will disappear once the tatties start to crisp.

organic_wanabe

I don't know how many of you have tried the pastry on the thread 'The Best Mince Pie Pastry Ever' but I just did in my remoska (thanks npsmama). For those of you who haven't and who do not already have a favourite recipe, then I urge you to try it. I don't even like Christmas mince pies. Or at least I didn't! However, I made some earlier and thought I better taste them. I really wish I hadn't!!! They are utterly moreish and I have already devoured 2 of the 7 I made. I halved the quantity (8oz flour etc.) and only cooked half the mixture so the other half is sitting in the fridge to use tomorrow (or more likely this evening at the rate I am eating them). The pastry is so so crumbly. I used the red fluted silicone muffin cases (for the first time) that were being sold in Lidl a few weeks ago and the pies slipped out beautifully.

elona

Was peeling potatoes for mash today when decided to try to make posh hand made crisps.

Scrubbed the potatoes, peeled them thinly then dried them and cooked in the Remoska for about 25 mins in a little oil,turning once during cooking.

DD(14) seems to approve (although I did not tell her she was eating potato peelings!!!;)

shopndrop

organic_wanabe wrote: »

I don't know how many of you have tried the pastry on the thread 'The Best Mince Pie Pastry Ever' but I just did in my remoska (thanks npsmama)

Haven't tried it yet but have saved the recipe. Will now definitely try it in the Remoska.

casper840

I cook the Sunday joint in a slowcooker, remove it about an hour before serving to let the meat settle, then I transfer the juice in the cooker to the shallow pan Remoska and do my roast potatoes, having par-boiled and seasoned them first. I also roast a sliced up onion ,and when everything is done(about 50 mins) the meat juice and the onion is blended into the gravy.
I then add some Tesco's own brand Yorkshire puds, which take about 15mins.
I haven't used the oven since buying the Remoska 2 months ago.

FROSTYFRECKLE

My venison casserole recipe is -

Cut venison into cubes, pat dry, then toss in some flour. Brown the meat in a frying pan with a little oil. Remove meat into Remoska. Chop a red onion and soften in same frying pan as the meat was in. Add to Remoska. Add any veg you like - I like carrots and peppers. Add fresh beef stock (I cheat I use M&S fresh beef stock). I also like to add a tablespoon of cranberry jelly. Cover with tin foil. Switch on Remoska and leave for 1 1/2 hrs. Yum:D

mudgekin

I am toying with the idea of getting a remoska since I am cooking usually just fot DH and I. My old mum tends to ear separately as she is diabetic and eats before we get in from work. When in lakeland at the weekend having a look, I also saw an advert playing for a halogen oven. Now I have a dilema, what to buy. Does anyone have both or has tried both and can give me some feedback as to what is preferable and more MS.

I am seriously trying to cut back our bills and expenses as we would like to save as much as possible to allow us to retire in 5 years.

shortlegs52

megmog wrote: »

Thanks annie-c I think you're right. I don't fancy wasting all those ingredients for an experiment!

On the 'Official remoska website', recipe page, there is an example of fruit cake cooked in the remoska using 'cardboard'! Says it is an old professional chef's trick, wrap everything up in cardboard to slow down the cooking... photos with it. Who's brave enough to try it?
http://www.hoorayforhomecooking.co.uk/Remoska%20Recipes.htm