Remoska cookers (merged)

gizzie121

That's it. After much humming and aahhing, I finally ordered a Remoska Grande. (Was the free crepe pan that did it in the end, and the fear that the plunging pound will make Lakeland put the price of the Remoska up even more)

I can't wait to get it and get started.

Gizzie

[Deleted User]

I did a lovely pork chop in mine tonight with a jacket spud and it was delish,I must say since getting my medium-sized one its perfect for me as I live alone and I can cook all of my dinner at one go.Haven't used my main oven since.
I was surpirised how quicky I can have my meal done and dusted 40 minutes top whack, plus only one pan to wash up afterwards.

shopndrop

I have made loads of cakes, scones, flapjacks, biscuits in mine - all have worked out fine. For my larger cakes & flapjacks, I use my ordinary cake tins (sponge tins, loaf tins) and for the smaller cakes, I use the silicone 6 cup bin tin.

organic_wanabe

bizzylizzy - I agree with shopndrop. All my cakes and scones have come out fabulously - both big and small. I make a banana cake mixture which comes out very light and airy as a big cake. I then used the same mixture to make small ones in silicon muffin cases and they also came out very light and fluffy.

fuzzyfelt_2

Tips please!

I've had my grande remoska a couple of weeks now and I'm loving it. However, I still can't quite get the hang of cooking a roast in it and roast potatoes that are crispy. I've done a chicken this evening and it is absolutely gorgeous really tender. I popped in some par boiled spuds (which had been left to cool to allow the moisture to escape) part way through (after draining the juices for my gravy), but they still didn't want to crisp up much. I realise they wont crisp as much in the oven, but lots of people seem to rave about roasties cooked in the moski! I must be going wrong somewhere. Perhaps if I used a roasting bag for the chicken I would get better results.....

MRSMCAWBER

Evening all

Fuzzyfelt.... I always get crispy roasties in the remoska..so much so that hubby keeps suggesting that he would be happy with just a plate of roasties for dinner :rotfl: I don't put too much fat in-stick the lid on and get the fat really hot.. (i cook the joint 1st and remove to rest or cook the day before so the roasties have lots of room and heat)
I steam the potatoes and allow to dry off..then sprinkle flour salt n pepper over them and roll around to coat...
then plop them in the fat 1 at a time and roll to coat in fat then pop the lid on and leave for about 30mins ..then turn over and leave until crispy (sorry I don't time them)

Todays dinner was roast beef (some I sliced and froze last week)... I did roasties in 1 remoska and put a 7" victoria sandwich tin in the other with some of the beef fat in -got it spitting hot and made a smaller yorkie in it -it was the best one yet :T -it all puffed up rather than forming a bowl shape -but tasted much better and browned better than when I do the mix straight in the remoska pan :j

todays dinner tasted just like I remember my mums sunday dinners tasting

Oh and on the cake front ...scones have been gorgeous and I have made all sorts of small buns in silicone cases and they have been better than done in the oven..oh and don't start me on the remoska flapjacks :eek: :rotfl:

fuzzyfelt_2

MRSMCAWBER wrote: »

sprinkle flour salt n pepper over them and roll around to coat...

Ah....I see how this would work! Thanks so much - I can't wait to try them again!

hubby keeps suggesting that he would be happy with just a plate of roasties for dinner

:rotfl: My husband loves roasties so much he'll happily tuck into them cold the next day!

I bought some silicone bun cases today (99p for 6 from Dunhelm) - I might have ago at some little cakes tomorrow. Mmmm....flapjacks......

westcountrymaid_2

MRSMCAWBER wrote: »

Evening all

Fuzzyfelt.... I always get crispy roasties in the remoska..so much so that hubby keeps suggesting that he would be happy with just a plate of roasties for dinner :rotfl: I don't put too much fat in-stick the lid on and get the fat really hot.. (i cook the joint 1st and remove to rest or cook the day before so the roasties have lots of room and heat)
I steam the potatoes and allow to dry off..then sprinkle flour salt n pepper over them and roll around to coat...
then plop them in the fat 1 at a time and roll to coat in fat then pop the lid on and leave for about 30mins ..then turn over and leave until crispy (sorry I don't time them)

Todays dinner was roast beef (some I sliced and froze last week)... I did roasties in 1 remoska and put a 7" victoria sandwich tin in the other with some of the beef fat in -got it spitting hot and made a smaller yorkie in it -it was the best one yet :T -it all puffed up rather than forming a bowl shape -but tasted much better and browned better than when I do the mix straight in the remoska pan :j

todays dinner tasted just like I remember my mums sunday dinners tasting

Oh and on the cake front ...scones have been gorgeous and I have made all sorts of small buns in silicone cases and they have been better than done in the oven..oh and don't start me on the remoska flapjacks :eek: :rotfl:

Thanks for the roasties tip Mrs M, this is one thing I can't get right but will try your method this week.

annie-c

Roasties will become crisp if they are the only thing in the remoska. If you have a joint or anything else that gives off water then the Remoska won't be able to vent off the steam quickly enough and your roasties will be a bit soggy.

MRSMCAWBER

annie-c wrote: »

Roasties will become crisp if they are the only thing in the remoska. If you have a joint or anything else that gives off water then the Remoska won't be able to vent off the steam quickly enough and your roasties will be a bit soggy.

aha -that was my theory too -that explains why mine are always crispy..I do my meat first or the day before..so I can put plenty of roasties in.. I figured that they would get more direct heat that way (plus I can slice the joints better and thinner if they are cold )

today I will be sticking some lovely sausages in, with chunks of carrot and onion and cooking until caramalised then adding some gravy granules and liquid mmmmm
the yorkie will get stuck in the other one lol