Remoska cookers (merged)

pawpurrs

I got a shallow pan the other day, from the reduced section, for a couple of quid, to be honest for most things, I prefer it!
The only real disappointment is pastry, I find it stays far too soggy.

westcountrymaid_2

pawpurrs wrote: »

I got a shallow pan the other day, from the reduced section, for a couple of quid, to be honest for most things, I prefer it!
The only real disappointment is pastry, I find it stays far too soggy.

That's what I'm finding, I'm using the shallow pan more and more. Lucky you getting it reduced. We don't have a Lakeland near here so always buy online so don't get any reductions.

MRSMCAWBER

Can I ask...are you using home made or ready made pastry?
Only I make my own and get the crispiest pastry ever in the remoska, I make pies in the metal victoria sandwich tins and they come out really crispy -even when frozen raw and baked from frozen - or cooked in and later reheated in the remoska

I have 2 of the half pans and theyare great -and you can use them side by side -even though lakeland seem to say you can't

westcountrymaid_2

MRSMCAWBER wrote: »

Can I ask...are you using home made or ready made pastry?
Only I make my own and get the crispiest pastry ever in the remoska, I make pies in the metal victoria sandwich tins and they come out really crispy -even when frozen raw and baked from frozen - or cooked in and later reheated in the remoska

I have 2 of the half pans and theyare great -and you can use them side by side -even though lakeland seem to say you can't

Oh Mrs M don't tell me that, I've been avoiding buying the half pans :rotfl:

westcountrymaid_2

Treacle_Toes wrote: »

Hello!

Yesterday my DH took me shopping to choose my birthday present.

I chose a Grand Remoska, the rack and the recipe book.

The trouble is I'm not allowed to even open the box for another 20 days!!!

So, my question is, what would you suggest I cook first when I officially receive it? Remember it'll be my birthday so nothing low fat please!

I don't think I could wait 20 days!

hathor

Good news for those who don't want to pay full price for a shallow pan (currently £26.42).
I live in the West Country & took my standard Remoska deep pan for a day trip to Trago Mills (discount department store chain, for those of you not lucky enough to have visited one!) and worked my way along the cookware aisle. I have purchased for the princely sum of 80p an enamel rice plate (that's what it says on the label: Falcon brand, 22cm, white enamel with a dark blue rim) which is a shallow round dish/plate which just sits nicely in the deep pan, resting on the inner lip, and will behave as a shallow pan. The fact that it's metal means that it will heat up quickly & help with crisping things from underneath as well as under direct heat from the Mosky lid. I am fairly sure this range of enamel ware is widely available.
I also bought (not such a bargain this, it was 89p) a cake tin with outward-sloping sides which will also rest on the lip, which I plan to use for pies.
Just in case anyone thinks I'm being too smug, I thought I'd cracked the loaf tin problem when I found a dear little 1lb tin, but the "ears" on the short sides of the tin made it just too wide to sit on the base of the deep pan. Drat!
I don't have access to a poundshop, Aldi, Lidl or Home Bargains, so my options for cheapies are a bit limited.
I wonder if I can use my new shallow pan substitute as a 2-tier separator, with food underneath it as well as in it? Obviously what was underneath wouldn't brown, but it might be OK for such as rice, I think. What do you think?

westcountrymaid_2

Thanks for that Hathor, I'm in North Devon and sometimes go to Trago Mills in the summer so will look out for these pans.

I would think your new pan would work fine as a separator.

pawpurrs

The only two pastry things I have tried, were both not home made, I put in some lurking bought shop chicken pies, and some salmon en croute both not at all sucessfull the en croute pastry went chewy and horrible, the pies browned on the top but were soggy underneath.

morganlefay

MrsM are you using the shallow or deep pan for your pastry things ? I have a shallow pan which I find very helpful for things you do quickly, and it helps to have two pans so I can do a crumble when I've done an all-in-one dish as a main course, but I tried to do a salmon en croute in the deep pan with bought puff pastry and the base was all soggy while the top was nicely cooked. Would the shallow pan have been better ? Also I still can't get my head round the divider pan thingie - have never used it and can't think how I would.
BTW OH did mince in the Moska last night and I had this little brainwave, wrapped a baking potato in foil and just lobbed it in with the mince - it worked fine, tho he worried about the foil 'getting all mincey' - dear boy ! yet another way to save the pennies, eh !

MRSMCAWBER

Hi there Morganlefay

I only have the deep pan... and mainly use my home made shortcrust...and have never had a soggy bottom or top for that matter .... hubby loves it as he is being fed crispy pies every time ....

The half pan is great -I only ordered one -with my original remoska -but because the 1st order went missing they sent out a 2nd that hadn't arrived 2 weeks later -so they sent a 3rd :eek: ...which arrived -closely followed by the 2nd one :rolleyes: ..so lakeland told me to keep it for the waiting I had done :j 2 remoskas and half pans for the price of one..
anyway... I will do things like a sausage casserole or stew in the remoska and batch freeze them -then as there are only 2 of us I will re-heat it in 1 half pan and put leftover mash/bubble n squeak in the other ..I have done shepherds pie in 1 half pan too -I made it right to the top ..but there was too much for just 2 ...
I will re-heat chilli in one side (for hubby ) and bolognaise in the other for me
I think if you are a veggie living with a meat eater it would be great too