Remoska cookers (merged)

retiredlady

silvasava wrote: »

Dont know if anything along these lines has been posted before but....... Has anyone used a Remoska in a caravan? We do have an oven in our 'van but I've a feeling that the Remoska would be a really useful appliance. There's only 2 of us but OH is a hearty eater! I think the standard size would probably suit as I dont cook every day (he can take me out - I'm on holiday too!) we caravan abroad as well as the UK and at all times of the year - does it give off a lot of steam/heat while in use?

Yes we use ours in the motorhome all the time. The only thing you really really need to look out for is a safe place to put the lid whilst you are adding things to the pot, serving up etc. The lid gets very hot and will melt through almost anything (including a microwave door handle, side of my toaster and the kettle :o:o)

I would recommend a nice thick wooden cutting board reserved as a remoska lid board! I don't notice much steam been given out but as we normally only go in the summer months the windows and doors are open anyway!

I should think a standard would be fine for the two of you - that way you can even cook a small chicken!

Marion

ariba10

It draws about 3 Amp and I believe the minimum power you can expect on a site is 5 Amp-- (As a rule you get about 16 Amp)

born_blonde

Hello, I own a campsite and I am always recommending the Remoska especially to Tent campers with a hook up. Just check what the campsite amp is and possibly don't use at the same time as a hairdryer ( unless cooking duck, a hairdryer on cold gives a lovely crispy skin!).

sharronej

woohoo I've just baked a gorgeous sponge cake in my cheapy 'remoska' multi oven! I did as suggested and place a pizza tray upside down on the base and then put my cake tin on top of that. It took about thirty minutes on the highest setting which is apparantly approx 190c

Try this link
http://www.qvcuk.com/ukqic/qvcapp.aspx/app.detail/walk.yah.UKHG~UK14

product number 828372

shopndrop

We have a grande and always use it in the caravan. Never had a problem with the electrics. There are only 2 of us but I bought the grande and sometimes just use a smaller bowl inside it.

Agree about finding somewhere to put the lid down, but usually I get DH to hold the lid whilst I am stirring something or checking on the ingredients.

It does get very hot but does not actually give off steam.

westcountrymaid_2

retiredlady wrote: »

Yes we use ours in the motorhome all the time. The only thing you really really need to look out for is a safe place to put the lid whilst you are adding things to the pot, serving up etc. The lid gets very hot and will melt through almost anything (including a microwave door handle, side of my toaster and the kettle :o:o)

I would recommend a nice thick wooden cutting board reserved as a remoska lid board! I don't notice much steam been given out but as we normally only go in the summer months the windows and doors are open anyway!

I should think a standard would be fine for the two of you - that way you can even cook a small chicken!

Marion

It's also good for melting plastic knobs on cooker hobs!

retiredlady

If anyone has an Aldi Store near them they have for sale from tomorrow "Bar Keeper's Friend" , which has reported as being very good for cleaning the tops of our beloved Remoskas!

mummysaver

OOH! I cooked some rice with peas, sweetcorn and peppers in last night, can't believe it worked so well, really pleased! Will be turning it into egg friend rice later, so needed to do it in advance! And no sticky rice pan to deal with either! I usually do my rice in the mw, but my moski has made it fluffier!

Got rolls rising in it at the mo!

Chinese curry will be created later in it!

Also D&DD's apple braid will be baked in it and some iced buns!

My dd1 thinks we should buy a second one, though I think that might be because she has her eye on taking one when she goes to uni, only 4 years away lol!

Ballymackeonan

I got the Remoska a couple of weeks ago - persuaded myself (after reading a lot of useful posts - thank you, everyone!) that now was the time to buy, with the pound so weak goodness knows what price the next ones to be imported will be!!

For the first few days it was just baked potatoes as I was too busy to experiment, but now it's the weekend and I've just made my first soda bread, and it's come out very well. I make yeast bread as well, or used to, but heating an oven for a single loaf was totally uneconomical. But now that I've tried this, I'll be starting to knead again!

Basic recipe is:
12oz (350g) coarse wholemeal flour
6oz (175g) plain flour
1 tsp bicarbonate of soda
1 tsp salt
about 500ml buttermilk

Put them all in a bowl and mix - with a wooden spoon is enough, no kneading necessary. The mixture should be rather sloppy.

I used plain spelt flour but ordinary white plain flour is fine. Buttermilk is what's left over after butter is made, readily available here in supermarkets as it's basically a waste product from dairies, but as an alternative I've seen suggestions that you sour skimmed milk with a little lemon juice. Don't use soured whole milk - I tried this at university in Scoland, and the result was so heavy even the seagulls wouldn't touch it!

You can add flavours - I left out the salt, instead added in some black pepper, poppy seeds and some grated leftover very mature cheese this time - worked well. For sweet breads, add in some honey and/or chopped sultanas or dates or dried apricots, chopped nuts etc.

I cooked it in a 20cm spring base tin that fits nicely in the standard Remmie, put a double layer of greaseproof paper on top of the tin after it had started rising, took it off after 15 minutes, and once browned it was ready - left in the tin until almost cooled. The texture is as good as my granny's - and she ran a bakery!

Great fresh, especially slightly warm with the butter melting on it, but also makes great crunchy toast

retiredlady

Ballymackeonan wrote: »

I got the Remoska a couple of weeks ago - persuaded myself (after reading a lot of useful posts - thank you, everyone!) that now was the time to buy, with the pound so weak goodness knows what price the next ones to be imported will be!!

For the first few days it was just baked potatoes as I was too busy to experiment, but now it's the weekend and I've just made my first soda bread, and it's come out very well. I make yeast bread as well, or used to, but heating an oven for a single loaf was totally uneconomical. But now that I've tried this, I'll be starting to knead again!

Basic recipe is:
12oz (350g) coarse wholemeal flour
6oz (175g) plain flour
1 tsp bicarbonate of soda
1 tsp salt
about 500ml buttermilk

Put them all in a bowl and mix - with a wooden spoon is enough, no kneading necessary. The mixture should be rather sloppy.

I used plain spelt flour but ordinary white plain flour is fine. Buttermilk is what's left over after butter is made, readily available here in supermarkets as it's basically a waste product from dairies, but as an alternative I've seen suggestions that you sour skimmed milk with a little lemon juice. Don't use soured whole milk - I tried this at university in Scoland, and the result was so heavy even the seagulls wouldn't touch it!

You can add flavours - I left out the salt, instead added in some black pepper, poppy seeds and some grated leftover very mature cheese this time - worked well. For sweet breads, add in some honey and/or chopped sultanas or dates or dried apricots, chopped nuts etc.

I cooked it in a 20cm spring base tin that fits nicely in the standard Remmie, put a double layer of greaseproof paper on top of the tin after it had started rising, took it off after 15 minutes, and once browned it was ready - left in the tin until almost cooled. The texture is as good as my granny's - and she ran a bakery!

Great fresh, especially slightly warm with the butter melting on it, but also makes great crunchy toast

Thank you so much for this recipe!