Remoska cookers (merged)

shopndrop

bakerp - what sort of temperature would you normally cook them on in the oven. If it is a highish temperature then I would say they would be fine but if they are cooked on a low temperature then the Moska might be too hot for egg custard.

newleaf

I would think egg custards (normal recipe) could be easily cooked in ramekins on the upside down rack, using the moska as a bain marie, with water up to about half way up the ramekins. I don't know how long they'd take - you'd have to keep checking them I suppose, but I can't see any reason why that wouldn't work.

Ember999

My Grande Remoska arrived from Lakeland a short while ago. I have just set it up, it looks pretty good! (I shook the lid to check for 'rattle' after reading in some posts that this can be a problem with the Grande Remoska, but not rattle, thank goodness)



I bought a fresh chicken in preparation for using it for the first time.
It is a 1.6 kg chicken - can any of you wonderful Ladies help me out by telling me how long I need to cook it for? I am a total beginner

Here's hoping for someone to tell me how long to cook my chicken for

retiredlady

Ember999 wrote: »

My Grande Remoska arrived from Lakeland a short while ago. I have just set it up, it looks pretty good! (I shook the lid to check for 'rattle' after reading in some posts that this can be a problem with the Grande Remoska, but not rattle, thank goodness)



I bought a fresh chicken in preparation for using it for the first time.
It is a 1.6 kg chicken - can any of you wonderful Ladies help me out by telling me how long I need to cook it for? I am a total beginner

Here's hoping for someone to tell me how long to cook my chicken for

Gee, I can barely remember when my Remoska looked so new!:D Your chicken will take around the same time it would in a normal oven, maybe a little quicker. I put mine on the rack just to keep it out of its juices. I start it upside down then turn it over after about half an hour. When I turn it over I drain off the excess juices from the bottom of the pan.
If the chicken is a bit of a tight squeeze try untrussing it and push it down a little - you won't hurt it;) If you find part of the chicken is actually going to touch the lid put a little piece of foil over that bit.
Be careful when you drain the juices/turn the chicken as the pan will be hot and will be more awkward to do than you think! However you will end up with a lovely crisp tender and juicy chicken!:D

Enjoy
Marion
ps - When I turn the chicken over and I then throw in a bag of small potatoes - I like the salad type but any ones will do. You get nice baked potatos ready at the same time as your chicken!

Triggles

We throw peeled whole carrots in around the chicken after we turn it over, and add peeled potatoes cut in quarters over the carrots. They taste wonderful!

westcountrymaid_2

I'm thinking of cooking my turkey crown in my remoska this year (if it will fit in my grande) as chicken tastes so moist I would think tukey would be the same, anyone else thinking of doing this? I'm actually going to cook it the night before and slice it, then reheat in the remoska christmas day. This should leave me plenty of room in my main oven for everything else.

retiredlady

westcountrymaid wrote: »

I'm thinking of cooking my turkey crown in my remoska this year (if it will fit in my grande) as chicken tastes so moist I would think tukey would be the same, anyone else thinking of doing this? I'm actually going to cook it the night before and slice it, then reheat in the remoska christmas day. This should leave me plenty of room in my main oven for everything else.

I am going to cook my turkey crown in there on the day and will be cooking my gammon on christmas eve - all in the remoska! I think the only thing I will be using my main oven for is mince pies and cookies - just so I can make more at a time:o

Marion

jaybee

westcountrymaid wrote: »

I'm thinking of cooking my turkey crown in my remoska this year (if it will fit in my grande) as chicken tastes so moist I would think tukey would be the same, anyone else thinking of doing this? I'm actually going to cook it the night before and slice it, then reheat in the remoska christmas day. This should leave me plenty of room in my main oven for everything else.

Yes! I'm planning on doing this too. For the first time EVER I aim to be totally stress free and have room for everything in the oven / Remoska / hob!!! Hope I don't have to eat my words!!!!!

Tonight we had Remoska'd fish and chips. No oven involved and hardly any washing up!!

westcountrymaid_2

westcountrymaid wrote: »

I'm thinking of cooking my turkey crown in my remoska this year (if it will fit in my grande) as chicken tastes so moist I would think tukey would be the same, anyone else thinking of doing this? I'm actually going to cook it the night before and slice it, then reheat in the remoska christmas day. This should leave me plenty of room in my main oven for everything else.

Just to add I'm going to reheat with a little of the gravey to keep it moist, I did same thing with a large chicken last night and it was really lovely.

morganlefay

We (six of us and one 18 month-old) are spending Xmas in a rented country cottage (my children's idea of fun - I wonder why I agreed). The only thing I know for sure about its kitchen is that if I take Moska I will be able to cook something at least ! Thank goodness for it ....:T