Remoska cookers (merged)

MRSMCAWBER

Hi tessie

I do pasta bakes straight into the remoska pan and it doesn't stick at all :j

I have done yorkies straight into the pan too and they are good -but I have found that its too big for the 2 of us -so now I do the same mixture... then put a victoria sandwich tin in the bottom of the remoska..put the lard in -get it really hot and make it in there -so we get 2 meals from the 1 mix (I just leave the other half in teh fridge for the day after... It doesn't puff up like a bowl as much that way -but it goes darker and to me it tastes much more like the ones my mum used to make in the old coal oven

At the moment I have some chilli n rice soup in one for hubbies flask tomorrow ...and fruit scones in the other -I was desperate for something sweet

tessie_bear

thankyou thats very helpful...ill try making and report back how it goes...marches purposefully off to kitchen tata

morganlefay

I do things like cauli cheese and pasta bakes in the shallow pan. I KNOW it's expensive, but it works for us. It's as desperate housewife says: saving money isn't always about spending as little as you can, sometimes you need to do things to fit in with the way you live, and if that means you spend a bit more initially for extra time, savings and happiness in the long run then that seems sense to me.

emmilou

A quick question (probably a silly question!) about pasta bakes. Do you have to cook the pasta on the hob first then cook it again in the moski with the sauce? I have often wondered and therefore never bothered as I just thought I'd be cooking it twice Please excuse my simpleness lol

MRSMCAWBER

Hi Emmilou

I don't know about everyone else...but I used to cook the pasta ..but now I put the pasta in a pan and cover with boiling water and put the lid on.... by the time I have made the sauce in the remoska the pasta is cooked enough to just drain and tip into the remoska, give it a good stir and then put the remoska lid back on and it finishes off in there .... it never sticks to the remoska pan, and never sticks together either:T plus it saves a bit of fuel by not cooking it on the hob

retiredlady

emmilou wrote: »

A quick question (probably a silly question!) about pasta bakes. Do you have to cook the pasta on the hob first then cook it again in the moski with the sauce? I have often wondered and therefore never bothered as I just thought I'd be cooking it twice Please excuse my simpleness lol

Not a silly question at all and I didn't know the answer myself when I first started making them! I ended up partially cooking the pasta, draining it then adding the vegetables, sauce, meat etc all directly into the Remmy pan cook for about 30 minutes or so then put on the cheese and serve in 5 minutes. Others of course may do it differently and I am always willing to learn!:D

retiredlady

MRSMCAWBER wrote: »

Hi Emmilou

I don't know about everyone else...but I used to cook the pasta ..but now I put the pasta in a pan and cover with boiling water and put the lid on.... by the time I have made the sauce in the remoska the pasta is cooked enough to just drain and tip into the remoska, give it a good stir and then put the remoska lid back on and it finishes off in there .... it never sticks to the remoska pan, and never sticks together either:T plus it saves a bit of fuel by not cooking it on the hob

I'll give your method a go Mrs M - thanks for that!

Marion

emmilou

thank you! Guess what I'm off to try now.. Chicken pasta bake Going to try it in cheese sauce as DD1 wants chicken pasta and DD2 wants just cheese pasta kids eh?

champys

I have something to report - today I used my oven again for the first time in months and months, because I wanted to cook both a dish of (hm)potato wedges and one of parmesan covered parsnips in the oven at the same time wich would have been too much for the standard Remoska. Amazingly, the wedges were not nearly as nice as the Remoska ones I have been doing since learning Mrs M's trick (microwave the potatoes for 3 mins first). It'll be back to the Remoska next time - brilliant!

libra10

Just wanted some advice please.

I have a standard Remoska and wondered whether anyone has a recipe for Toad in the Hole, for 2 people.

Also, can it be baked directly in the pan, or would you place a tin inside it?

Thank you