Remoska cookers (merged)

FrogSaver

shopndrop wrote: »

I have just measure mine and it is about (11") 28cm across the bottom of the inside of the pan so the measurements Lakeland give are external ones.
I always use various tins in mine, so if you have a particular size that you want to use, let me know what it is and I will see if I have something a similar size and will try it for you.

Thank you so much for that detail. I will now get a tape measure and size up my various dishes and bread pans!!

About using dishes, I just think it helps when wanting to cook a main course and a dessert for instance. Instead of decanting the main, just lift the dish and put the dessert in... and I have also made a mental note of the posts which mention scratches to the pan, so I'll make sure to use the silicone baking sheets I bought at Lidl.
I have read a lot about the Remoska over the last few days and for just the two of us, it has to make more sense than the oven. It will complement the slow cooker, which I already use very regularly.

HH62

I was sure I'd already asked this question but can't find the post so I apologise if I'm repeating myself

I want to try doing pork chops in my Much Loved Moska . Does anyone else do them in theirs? I have a standard. Should I put some oil in the bottom and cook the chop there, or should I just put the chop onto the rack? Should I rub them with oil and seasoning first?

westcountrymaid_2

HH62 wrote: »

I was sure I'd already asked this question but can't find the post so I apologise if I'm repeating myself

I want to try doing pork chops in my Much Loved Moska . Does anyone else do them in theirs? I have a standard. Should I put some oil in the bottom and cook the chop there, or should I just put the chop onto the rack? Should I rub them with oil and seasoning first?

I usually cook mine on the rack (oiled first) with some small partly boiled potatoes underneath them brushed with oil. I don't use any oil on the chops, just seasoning. Sometimes I put apple sauce on the top of each chop. You could cook them on the bottom but they will cook quicker on the top.

HH62

westcountrymaid wrote: »

I usually cook mine on the rack (oiled first) with some small partly boiled potatoes underneath them brushed with oil. I don't use any oil on the chops, just seasoning. Sometimes I put apple sauce on the top of each chop. You could cook them on the bottom but they will cook quicker on the top.

Sounds lovely, will try that. Thanks very much

westcountrymaid_2

I'm using my shallow tin for the first time tonight. I've stuffed a couple of chicken breasts with some left over stilton and some brie I found lurking in the bottom of the fridge (trying to use everything up)wrapped some bacon around them and part boiled some small cubes of potato and some butternut squash, a few mushrooms and chopped leek and put them around the chicken . Looking forward to seeing how it turns out.

FrogSaver

westcountrymaid wrote: »

I'm using my shallow tin for the first time tonight. I've stuffed a couple of chicken breasts with some left over stilton and some brie I found lurking in the bottom of the fridge (trying to use everything up)wrapped some bacon around them and part boiled some small cubes of potato and some butternut squash, a few mushrooms and chopped leek and put them around the chicken . Looking forward to seeing how it turns out.

That sounds delicious!

I ordered the Grand Remoska tonight, having convinced myself that the savings I will make from NOT USING the oven will soon pay for the delivery cost...
I look forward to being able to bake just a few scones or muffins without feeling that "I have to bake for a whole army just because the oven is on" and I look forward to still being able to bake the 5mn artisan breads!:o.

westcountrymaid_2

FrogSaver wrote: »

That sounds delicious!

I ordered the Grand Remoska tonight, having convinced myself that the savings I will make from NOT USING the oven will soon pay for the delivery cost...
I look forward to being able to bake just a few scones or muffins without feeling that "I have to bake for a whole army just because the oven is on" and I look forward to still being able to bake the 5mn artisan breads!:o.

It was really lovely and the potatoes and butternut squash soaked up all the juices and tasted lovely.

I'm sure you will get great use from your Remoska, I use mine almost every day.

bizzylizzy

bizzylizzy wrote: »

I would like some advice from experienced Remoska users please
I have been experimenting with my 'new' (freecycle) Remoska and so far am delighted with baked potatoes, roast potatoes and chicken pieces cooked in it.
But I have tried small sponge cakes and muffins and was disappointed.
I cooked them in paper cases which stood in foil cases (as recommended on here) in a ring, on the bottom of the pan.
But although perfectly edible, they were rather 'dense' compared with oven baked.
Did I do something wrong?

Any cake makers?

Sunnyday

bizzylizzy wrote: »

Any cake makers?

Sorry bizzylizzy,
i`ve only ever made big cakes in my remmy.

I line the bottom with greaseproof paper and just peel it off afterwards and every cake has been wonderful.

I shall try small ones in paper cases eventually but i`ll stand them on greaseproof and not foil.

Try a large cake and i`m sure that you won`t be disappointed, you can always cut the cake and freeze individual portions if there is too much.

Good luck

SD

bizzylizzy

Sunnyday wrote: »

Sorry bizzylizzy,
i`ve only ever made big cakes in my remmy.

I line the bottom with greaseproof paper and just peel it off afterwards and every cake has been wonderful.

I shall try small ones in paper cases eventually but i`ll stand them on greaseproof and not foil.

Try a large cake and i`m sure that you won`t be disappointed, you can always cut the cake and freeze individual portions if there is too much.

Good luck

SD

Thank you. Do you make sponge cakes?