Remoska cookers (merged)

gizzie121

annie-c wrote: »

Ooooh - please share your blog page details!

You're not allowed to advertise on here for personal gain but sharing details of a personal blog is OK, I think!

I would love to follow your year with the Remoska!

Ok, but a mod can delete it if it's not allowed. There's no advertising on it I don't believe.

http://ayearofremoska.blogspot.com/

Even my son's got in on the action and said we shouldn't use the oven for a year and see if we save electricity. I'm also trying to do things that don't involve a hob, as I won't have a hob when I go camping. So I won't be par-boiling potatoes and things like that, even though I would if I were making roasties in the regular oven because I bought it primarily, for camping.

I'm excited about it though

born_blonde

I've made toasted sandwiches for the last two days for the chap who is trimming trees for me. Day one cheese and ham, not quite golden enough on the outside, day two cheese and tomato, more butter on the outside and left in for 10 minutes. Golden and moist.
Did not use the rack and it was golden on both sides.
We all seem to get different results with the same dishes.

gizzie121

born_blonde wrote: »

I've made toasted sandwiches for the last two days for the chap who is trimming trees for me. Day one cheese and ham, not quite golden enough on the outside, day two cheese and tomato, more butter on the outside and left in for 10 minutes. Golden and moist.
Did not use the rack and it was golden on both sides.
We all seem to get different results with the same dishes.

I think I was too impatient with the toasted sandwiches. Mine would have been ok had I left them in longer, but my son was very hungry, and i just wanted to test it out. My breville does them so quickly and well, that there's little point me using the remoska just for the sake of it. But I know that when I go camping, that it will work, as long as I forget about it for half an hour. I agree that they definately need butter on the outsides.

Also, if you have to do lots of toasted sandwiches, I imagine that the first one might take longer, but once the element was hot, the subsequent ones might cook alot more quickly.

I think the fact that the remoskas are all just slightly different makes them great.

born_blonde

Last night we did tandori chicken, rack upside down so just off the bottom, tip out jucies after 40/50 minutes and the 15 minutes till brown and crispy.
Served with mini nan cooked in the toaster, green salad and chopped onion and mint relish. The main problem is that it was so crisp on the outside and moist on the inside that there is only one leg left.

mobilecat

Apparently my Remoska has been despatched - I am so exctited.

I have been very inspired by the idea of the person having a blog recording all the resmoska recipes that are cooked and as I have been thinking of having somewhere to post recipes and similar I thought I would jump in too. I will of course be following a year in the life of the remoska very closely. I have now set up a blog (ooh get me) and I also intend on putting lots of recipes on - for my slow cooker (which gave me the idea in the first place) and now for my remoska when it arrives.

It will be here;
http://idontliveonlentils.blogspot.com/

I really hope that I will get some followers so that I encouraged to keep it going.

First recipe going on soon - any ideas anyone. Whats the best thing do in the remoska first - I am of course a veggie.

gizzie121

born_blonde wrote: »

Last night we did tandori chicken, rack upside down so just off the bottom, tip out jucies after 40/50 minutes and the 15 minutes till brown and crispy.
Served with mini nan cooked in the toaster, green salad and chopped onion and mint relish. The main problem is that it was so crisp on the outside and moist on the inside that there is only one leg left.

That sounds delicious.

gizzie121

mobilecat wrote: »

It will be here;
http://idontliveonlentils.blogspot.com/



First recipe going on soon - any ideas anyone. Whats the best thing do in the remoska first - I am of course a veggie.

Fantastic! I'm glad I inspired you to get a blog going too. The more recipies that are out there the better. And a veggie one too. BRILLIANT I'm about to sign up.

mobilecat

Thanks Gizzie - I feel loved already :j

newleaf

Hmmm. My first failure today. Friend phoned to say she would drop by with her baby this afternoon. I didn't have time to bake a cake, so I did some scones instead. Complete disaster. Rock hard on outside, leaden dough on inside. Can't understand it, I used my usual recipe (from Bero book).
I had to to doctor them with some h/m plum jam and a huge dollop of clotted cream to make them anywhere near edible. I told her what had happened and we had a laugh about it. (She's very polite, my friend ).
Anyone got any ideas?

Ember999

newleaf wrote: »

Hmmm. My first failure today. Friend phoned to say she would drop by with her baby this afternoon. I didn't have time to bake a cake, so I did some scones instead. Complete disaster. Rock hard on outside, leaden dough on inside. Can't understand it, I used my usual recipe (from Bero book).
I had to to doctor them with some h/m plum jam and a huge dollop of clotted cream to make them anywhere near edible. I told her what had happened and we had a laugh about it. (She's very polite, my friend ).
Anyone got any ideas?

It is possible to make scones in The Remoska - this was one of the first things I made when mine came a while ago.

See pics at this link:

Cranberry Scones

What I did was add 20 minutes to the cooking time quotes - this gives the Remoska time to warm up to temperature (as you cannot pre-heat them?) and thus my scones were in there for 40 minutes - they were 'perfect' truly. Light, soft and truly delicious.