Remoska cookers (merged)

shopndrop

IS your potato too dry? When I do cottage pie, I always make sure the potato is quite sloppy and it doesn't seem to sink but I have found if it is quite dry then it does.

shopndrop

For anyone still thinking about the Remoska, I see that Lakeland have now reduced their prices to reflect the small reduction in VAT. I suppose every bit helps.

newleaf

shopndrop wrote: »

For anyone still thinking about the Remoska, I see that Lakeland have now reduced their prices to reflect the small reduction in VAT. I suppose every bit helps.

Indeed, I ordered one yesterday for my mum for Christmas, with a rack & shallow pan. I am a bit miffed though that they aren't on quidco any more and they have suspended the free gift incentive for a big spend.

organic_wanabe

I have a friend who is without an oven while her kitchen is being renovated and I have suggested she treat herself to a remoska. She is coming for lunch on Thursday to sample the delights of remoska cooking.

Firstly I thought about rissotto, to show how well it does rice, but then discounted it as this can be cooked perfectly well on a hob and you don't need an oven for it.

I then wondered about lasagne but I have not yet tried it in the remoska. I'm sure one of the earlier posts referred to using less liquid than you normally would. Roughly how long does it take to cook if I was using 500g of mince? Would I need to use a piece of foil with a hole in the middle to ensure it browned evenly. Any other tips?

Another thought is to do chicken breasts in foil parcels with some red onions, peppers, mushrooms - and pop some small potatoes around the side to brown.

Any thoughts or suggestions would be appreciated. What would you serve to show the remoska in its best light?

Needless to say I will also be serving a selection of scones, muffins, flapjacks and mincepies!

mardatha

thanks Shopndrop --how do you slide it on top of the mince ? Lol I need a video on youtube Maybe you have to slide it gently on...

westcountrymaid_2

mardatha wrote: »

Has anybody a magic method of getting mash to sit nicely on top of the meat in a shepherds/cottage pie ? I make my own mince then just use smash because we like it --but I dollop it on top of the mince and it sinks like a brick !!

You may find it works better if you let the mince cool down a bit before adding the mash.

ubamother

westcountrymaid wrote: »

You may find it works better if you let the mince cool down a bit before adding the mash.

I also find that if I take some of the gravy out and serve it separately it helps as the potato is sitting on a slightly dryer base and not floating on gravy.

Essex-girl_2

organic_wanabe wrote: »

I have a friend who is without an oven while her kitchen is being renovated and I have suggested she treat herself to a remoska. She is coming for lunch on Thursday to sample the delights of remoska cooking.

Firstly I thought about rissotto, to show how well it does rice, but then discounted it as this can be cooked perfectly well on a hob and you don't need an oven for it.

I then wondered about lasagne but I have not yet tried it in the remoska. I'm sure one of the earlier posts referred to using less liquid than you normally would. Roughly how long does it take to cook if I was using 500g of mince? Would I need to use a piece of foil with a hole in the middle to ensure it browned evenly. Any other tips?

Another thought is to do chicken breasts in foil parcels with some red onions, peppers, mushrooms - and pop some small potatoes around the side to brown.

Any thoughts or suggestions would be appreciated. What would you serve to show the remoska in its best light?

Needless to say I will also be serving a selection of scones, muffins, flapjacks and mincepies!

I think the Remoska cooks loads of things very well but the best thing that springs to mind is chicken - always moist so I would go along with a chicken dish.

My replacement moski has just arrived and I cant wait to check it out. Really missed it the last few days - especially on Sunday for the roast.

housemouse100

Found a loaf tin (silicone 20 cm) which fits in the standard remoska. I havnt tried it filled with cake mixture yet, but when I put it in it with nothing in it fitted ok. Hope this helps anyone else looking for one. I needed one for my malt loaf.
housemouse

Oldernotwiser

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

But you'd only use one pan to cook bacon, fried bread and tomatoes anyway.

I've got a Remoska and I think it's excellent for certain things but I really can't see the advantage to trying to cook everything in it, regardless of how unsuitable it is for the method of cooking.