Remoska cookers (merged)

Clutterfree

Craftyscholar wrote: »

If it fits in the standard I presume it is only a 1lb one.

Oops sorry, missed that bit, mine's the Grand.

geordie_joe

shortlegs52 wrote: »

If you're thinking of a halogen, comparing it with a Remoska, remember a halogen uses at least 1300w.

A Standard Remoska 470w and a Grande 650w.
Depends how often you use it what the difference in electricity use (cost/saving) would be. An hour a day for 183 days (half the year) halogen use would equate to a full year (every day, 366 days) using a Grande Remoska, even more days use for the Standard... if you see what I mean... using the same amount of electricty. I THINK! don't take my word for it, sure someone else can help out.
Dunno what the versatility rating is... can you do stews, soups, pizza, baking, ect etc in a halogen as you can in a Remoska???. I dunno.

It's not the watts the appliance uses, it's how long they are on that counts.

I don't have a halogen oven, but I suspect it would cook stuff a lot quicker than a remoska.

I have a remoska and find that it takes f*cking ages to cook anything!

So a halogen cooker may use more watts, but it will use them for a lot less time.

gairlochgal

geordie_joe wrote: »

I don't have a halogen oven, but I suspect it would cook stuff a lot quicker than a remoska.

I have a remoska and find that it takes f*cking ages to cook anything!

well it doesn't claim to be a microwave.... I guess what I love is the simplicity with steady level of heat in the one pan. So for example this morning I did some bacon and yes it took longer but then I chucked in some tomatoes and then some bread that was on the verge of going stale - a nice cooked breakfast in one pan

Different_Corner

Have a small topside of beef that needs using, found it lurking at the back of the freezer last night. It's very lean, anyone any advice on 'mosking' it

westcountrymaid_2

I've volunteered to make a big chocolate cake the week before Christmas as it's my son and my niece's birthday on the 20th and two of my great nieces a day or so either side. As they are coming to me for the afternoon I thought I would make a big cake and put all 4 names on it. There will be about 15 people here.

Here's the best bit, I don't bake cakes :rotfl: ! Nearest I've got to it was making muffins and scones in the remoska (which did turn out nice). Anyway thought I'd have a go.

I was thinking of making it in the grand remoska tin. Anyone got a nice chocolate cake recipe I could have and do you think it would cook well in the remoska or should I turn on the main oven?

I seem to remember trying some chocolate cake once that was covered in real chocolate and was very moist,that's the sort of thing I would like to do rather than butter cream or anything. I was thinking of either painting their names on in white chocolate or using the little piping tubes.

Would really appreciate your advice.

annie-c

westcountrymaid wrote: »

I've volunteered to make a big chocolate cake the week before Christmas as it's my son and my niece's birthday on the 20th and two of my great nieces a day or so either side. As they are coming to me for the afternoon I thought I would make a big cake and put all 4 names on it. There will be about 15 people here.

Here's the best bit, I don't bake cakes :rotfl: ! Nearest I've got to it was making muffins and scones in the remoska (which did turn out nice). Anyway thought I'd have a go.

I was thinking of making it in the grand remoska tin. Anyone got a nice chocolate cake recipe I could have and do you think it would cook well in the remoska or should I turn on the main oven?

I seem to remember trying some chocolate cake once that was covered in real chocolate and was very moist,that's the sort of thing I would like to do rather than butter cream or anything. I was thinking of either painting their names on in white chocolate or using the little piping tubes.

Would really appreciate your advice.

I would make a big cake in the main oven to be honest, I think the remoska is best for fairy cakes or for other puddigns etc that don't need to look aesthetically perfect. I'm sure a sponge will cook in the remoska but the heat will not be constant and you are very likely to get a dome shape that will need to be trimmed off to ice it. It is easier to get a level finish by putting a cake into an already hot oven at a constant temperature.

I like my remoska but I think it is important to use it for the things it does best

Re: the names - depends on how artistic you are I know I would make a dogs dinner of painting or icing by hand! You can buy ready made iced, letters which may be easier? Or you can get tiny alphabet cutters

geordie_joe

gairlochgal wrote: »

well it doesn't claim to be a microwave.... I guess what I love is the simplicity with steady level of heat in the one pan. So for example this morning I did some bacon and yes it took longer but then I chucked in some tomatoes and then some bread that was on the verge of going stale - a nice cooked breakfast in one pan

I wasn't commenting on how good the remoska is, just the amount of electricity it uses.

Simply saying that a halogen cooker uses 1300w and a remoska uses 650w, so the remoska is cheaper is wrong. You have to multiply the watts by the time it is on.

As an example, I used to bake cakes in my remoska and they took 25 minutes. Then I found I could make better ones in the microwave and they only take 4 minutes.

So 4 x 1300 or 25 x 650 which uses less electricity?

A halogen cooker may use more watts, but it will use them for a lot less time.

cashmeregirls

hi everyone

i am moving soon as i am br and the new place hasnt got any appliances.i am a single mum dd15 and she is veggie 95% and some fish i eat veggie mainly and some chicken and fish. do you recommend a remoska and if so what size? or would i need an oven also for some things? could you recommend what to do about hob? i am wanting to save money long term ie bills sick of putting on big oven for a few roast veggies or spuds for dd etc.
any good veggie recipes for remoska would be greatly appreciated too:j

thanks

julieq

You could get away with a remoska and a microwave day to day for two people, it would be more difficult for more people and entertaining.
Remoskas are really good for vegetables. You can do a sort of two layer thing with (for example) celeriac and mushrooms at the bottom in a little stock (or white wine) and chopped herbs, cover with a layer of savoy cabbage and use that as a platform for sliced potatoes with olive oil drizzled on and some salt and pepper. I'd stick some ripe sliced tomatoes around the edge of the cabbage which stops the edges burning and you get a deep intense taste from the tomatoes. Cook that for an hour and you can put fish or chicken in on top for 20 mins (more if chicken on the bone) and it'll be lovely, or just nice on its own.

I find the great secret with remoskas is thinking in layers. They generally get quite moist at the base and cook hard at the top. So great for pasta bakes with a sauce and a crust stage, that sort of thing.

You can do a lot of the other things you'd need a cooker for, for example cooking rice, in a microwave. I'd hate to be without a gas hob for fast pan cooking and searing, but I'm cooking meat a lot more. I've hardly touched the oven though since I've had a remoska.

My (very fussy) children love the results too. All the more so because it's very easy for them to help with cooking and constructing the meal into the remoska. I hate gadgets usually, but not this one, the only drawback is finding somewhere to put the hot lid in a cluttered kitchen without melting holes in things.

retiredlady

Different_Corner wrote: »

Have a small topside of beef that needs using, found it lurking at the back of the freezer last night. It's very lean, anyone any advice on 'mosking' it

I know from experience that very lean topside can be a pretty tough piece of meat - not matter how much suet you add to it! I would be tempted to either:

1. Cut into small pieces and make a stew or casserole
2. Cook in a pressure cooker before "finishing" it off like a traditional roast in the remoska.

Hope this helps
Marion