Remoska cookers (merged)

bizzylizzy

Yes please, I would like that too.

wilko1010

We got our Remoska at Xmas and love it.

We have made jacket potatoes twice now and although they are very tasty the skins aren't crispy enough for us but the middles are done to perfection.(About 1hour 20mins)

The first time we tried just potatoes washed the second time we coated them in a little oil. The skins are more dried than crisp and we would like them more like the oven "finish".

Anyone any ideas how to get them really crispy skinned?

Nicki

mummysaver

My moski will be cooking chicken new yorker later for the kids dinner.

Simply wrap a boned and skinned chicken thigh around a 10p piece sized bit of mozzarella, or other cheese if preferred, then wrap the chicken in a piece of streaky bacon. Cook for about 40 mins.

For my girls I serve as it is with wedges and veg/salad depending on season, for my ds I tip over some bbq sauce and cook for another 5 mins.

MRSMCAWBER

Morning all

Wilko1010... I oiled my jackets the first couple of times -but to me they tasted more like a giant potato wedge... so now I just wash, dry, stab and stick them in... although I don't time them ...they always come out crispy like oven baked

Ok.... I have done a couple of steamed puddings in the remoska...very nice they were too :j

Basic mix

• 100g butter/marge
• 100g sugar
• 2 eggs
• 100g SR flour
• drop of milk

1. cream the butter and sugar until light n fluffy
2. beat in the eggs 1 at a time
3. tip in the flour and mix well
4. add a drop of milk to loosen if needed (should be dropping consistancy)
5. I use 4 of the individual metal pudding basins (the lakeland ones so you can check the size;) )
6. place a small circle of grease proof in the bottom of each
7. 1 tbs of golden syrup in each basin and divide the mix between them
8. place in the remoska (standard) and pour boiling water in the remoska pan to come about 1/2 way up the outside of the basins
9. place a square of foil (shiney side down) on top of the puds
10. place lid on, switch on and check after 20 mins -they may want a little longer

Variations
omit syrup and add any of the following :-

• 100g desicated coconut to the mix with the flour -and a drop more milk
• zest and juice of 1 lemon and 50g ground almonds
• replace 2tbs flour with cocoa -and choc chips if you like
• Add a little chopped stem ginger to the mix -and a drop of the syrup in the bottom
• use jam..lemoncurd, mincemeat,

You could probably make the mix do 6 smaller puds (as they are rather substantial) -but 4 fit in the remoska
They can be zapped in the microwave the day after (if they last that long ) -they will be a little heavier -but still lovely :T

give me a yell if you need any of my ramblings making clearer

morganlefay

I wonder if wetting the baked spuds and then rubbing them all over with salt (I use rock salt not the stuff in a drum) would make them crisper ? (I don't know but it's just a thought).
Thank you for starting new thread PP, it was getting a bit cumbersome !

ariba10

In our opinion. A Halogen oven is by far the best buy. Cost wise and usefulness

retiredlady

willis wrote: »

I am on Economy Seven so it's really expensive to run the oven for lunch and dinner, so I'm interested in getting something more economical.
However, I'm really not sure which is best out of a Remsoka or a tabletop halogen oven (the JML one I've seen mentioned on MSE). I cook using the hob mainly, but use the oven for pies, fish, cakes, roasting veg, cooking frozen food (pizzas etc), heating garlic bread/naans etc.

I don't think a slow cooker is suitable as we don't eat much meat.
Can anyone suggest the best option for me out of a halogen oven or Remoska? Or explain the pros and cons of both?

Thank you very much

In our opinion the Remoska is the much better choice! :T

trying-very-trying

I would definitely say that I prefer the remoska:T
I never really used my oven, (as i have a combi microwave), but I had one of those halogen ovens and gave it away on freecycle. The remoska is soooooo much more versatile. It's much more than just an oven. I especially love mine for doing any sauce requiring a roux. The moski is so forgiving, I don't have to stand stirring constantly. I put the butter in the pan, lid on leave 'til melted. Add the flour, stir around, lid on leave a couple of minutes or so to mlet the flour cook. Then I add the milk or stock then stir it in and add the rest of the liquid, lid on and leave to cook. It thickens itself without too much stirring. I'm disabled and can't I can't stand long and I definitely can't be stirring and adding the liquid in at the same time, so this is fantastic for me.
I could never take full advantage of heating the oven up, as I couldn't stand long enough to do a batch baking or cooking day.

But I do use the moski almost every day.

morganlefay

Trouble is, people tend not to have both so it's hard to compare a Moska with a halogen oven. If you read the old remoska thread a bit you'd be able to see what sorts of things people cook in theirs, and then I think there's a thread that discusses halogen ovens too. I am completely happy with my Moska and have barely used the big (expensive) oven for months now, so I'd go for Moska every time. Lakeland do have fantastic customer service and I think that if you really can't get on with something you buy from them they will refund money - tho have never needed to try. Why not ring them and ask, then if I'm right, try a Moska - what would you have to lose ?

geordie_joe

willis wrote: »

Can anyone suggest the best option for me out of a halogen oven or Remoska? Or explain the pros and cons of both?

Remoska, costs a fortune and so the the extra bits you need to buy for it.
Only has one temperature setting, very low!
Has a pokey little window on the lid to view what you are cooking
The heating element is around the side of the lid, so for some things you have to faf about cutting circles of tin foil with the middle cut. This is to stop the edges burning before the middle is cooked.
is metal with non-stick coating which appears to be very delicate.

Halogen oven, half the price of a standard Remoska, but twice as big
comes with two racks and some nifty tongs.
Has a range of temperatures from "thaw" and them from 125C to 250C
Is completely glessso you can see all round your food
Is fan assisted so food cooks evenly
The glass is very easy to clean and keep like new, it even cleans it's self too!
As it is halogen the heat is instant, no need to warm it up before cooking
It cooks a lot faster than the remoska too.
It has a timer too.

Some people claim the remoska is cheaper to run, but this is not necessarily the case. The power quoted by the remoska is half that quoted by the halogen oven.

However, these figures are the maximum used.

The remoska only has one heat setting therefore, when on, it will always use the maximum power qouted.

The halogen oven willonly use the maximum power when set to 250C, if you have the temprature set lower then it will use less power. Also, as the halogen oven cooks much faster than the remoska it will be on, and therefore using power for a lot less time.

Both lids get hot. You can stand the remoska lid "upside down" while you are removing your cooking. You can't do this with a halogen oven. You can sit it on one of the free racks if you are not using one, or almost anything will do. A plate, a chopping board, and upturned pie dish, a folded towel etc. etc.

I have both, and the remoska is the most useless piece of kit I have ever seen.