Remoska cookers (merged)

jan2januk

Hi Ubamother
I used 2 ounces of flour for my Yorkshire pud. And it rose beautifully but didn't burn at all. Made a lovely container for mince and gravy!
Jan

mardatha

Hi Crockpot, I have done buns but in silicone cases, so I dont know. Kaz, I burn myself everytime I look at my oven, but so far not on the remoska.

crockpot

Pizza turned out fine on rack, garlic bread slices took longer, maybe because pizza blocked it all out? Will put in first next time.

Did salmon with chopped toms, onions,peppers and garlic for me and DH, it was yum! All cooked in bottom of dish.

HOWEVER I have burnt a hole in the side of my iron, did not know it was touching it! Hope it does not leak, might put duck tape on it!

Must be more careful in future!

csarina

ubamother wrote: »

i'm interested (and impressed) that your yorkshire pudding worked - jan2januk. My husband was very sceptical and said ours wouldn't rise. Oh it rose - and rose. It burned very badly as the sides of it rose so much it was touching the lid, long before the bottom centre of the pudding was done. I used the 4z flour recipe as advised in the remoska cookbook. If anyone has had better success please let me know how!

When you cook yorkshire pudd you need to cut a circle of foil and cut out the middle, put it over the pudd and put the lid back on, that way the sides will not cook anymore but the centre will cook properly. If you read the instructions it tells you to do this with things that rise to allow the centre to cook without burning the rest of the dish, you should also shied wing tips on a chicken the same way. I always cook a chicken breast down for the first half of cooking time and then turn it over, this allows the juices to cook in the breast rather than in the back of the bird, the meat is moister cooked this way.

The lid does get very hot, I have a toaster that has a hole in it, I find that putting the lid upside down on its handles rests it without the risk of burning yourself. Mind you it would not be the first time I have gone to grab the edge of the pan, the heat just hitting my hand before I closed it has saved me a couple of times from having a nasty burn on my fingers!!!!!!!!!!! I have cooked chicken and rice using the seperator for the rice and the chicken in the other bit, I suppose it depends how amn you are feeding and how much you eat. You could cook the rice in a pan on the stove and then wrap it in foil and reheat it in the pan using the rack.

I have been a convert for 10 years, I bought my first Romuska from Lakeland when they first came out......since the hikes in fuel costs I have used it more than ever, very rarely have the main oven on now, tend to use either the Romoska or my combi microwave.................just use the hob which I make sure to switch off at least 10 minutes before the end of cooking time, the solid hobs will carry on cooking for at least 10 minutes in the residual heat.

Addiscomber

csarina
When you say your "first Remoska", may I ask whether you decided to upgrade, or have you worn one out? If the latter, do you mind saying how long it lasted?

Thistle-down

Is the separator pan only available for the standard size or can I get one for my grande?

ubamother

thanks csarina - I do the foil thing with cakes and pomme dauphinoise etc - never thought of using for the yorkshire - i'll have another go as it is now about the only thing I don't cook in the remoska!

money_spider_3

Hi Everyone

Its very interesting reading everyone's experiences of the remoska. Based on what's been said I've bought myself a grande one! It only arrived today so not had a chance to use it yet. I love baking so I'll be sure to post my experiences on here too.

I just thought I would let you all know that you can still get the remoskas at the 'old' price (79.99 standard & 99.99 for the grand). You will need to phone to order rather than use the internet and say you have seen the remoska in the Lakeland 'Out of Kitchen' catalogue. The 'old' prices are valid until 31st August as stated in this catalogue. When I queried the price increase I had an e-mail to confirm that you can still order via the catalogue.

I just thought it may help anyone who's considering ordering one - it is a tenner after all!

Bye for now

Rachel

Desperate_Housewife_2-2

jan2januk wrote: »

Hi Ubamother
I used 2 ounces of flour for my Yorkshire pud. And it rose beautifully but didn't burn at all. Made a lovely container for mince and gravy!
Jan

Hi Jan2januk, I wonder if you could share your method of making the container out of foil please? I had a look in the cookware shops in town today for oven ware that would fit in my standard and realised I have some ramekin dishes in the cupboard, I think they will be nice for 'frying' eggs and cooking small portions of beans. I also have an earthenware dish that fits a camembert (got it at xmas in asda 99p) it is for baking camemberts in but I reckon it would do for the remoska as a container to cook things in. I did treat myself to some non stick utensils though as I am wary of scratching the lining (they are on offer in Lakeland 3 for 2 at the mo). I've also been off with the kids this week so had a good old clearout of all the junk in my kitchen cupboards, a lot of it has been relegated to the garage in a box and I have cupboard space now for all my remoska related items!

Hi Thistledown, As far as I am aware, the pan separator is only available for the standard. Unfortunately it doesn't fit in the shallow pan.

Hi Moneyspider, welcome to the forums! Thanks for the tip on saving a tenner, I think the imminent price rise coupled with the rise in energy prices will make people think about buying one.


I've got some more bread in at the mo and having a go at jacket spuds tonight.

csarina

“csarina
When you say your "first Remoska", may I ask whether you decided to upgrade, or have you worn one out? If the latter, do you mind saying how long it lasted?”

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I had my first Remoska in 1998, last year after 9 years, the lid started to shed its non stick lining, I rang Lakeland and they sent me a new one by return. I returned the old one to them for it to be tested. I think that if I had replaced the Remoska it would have cost me £8.88 per year which is very reasonable. For 2 of those years I did not have an oven, just the Remoska, a pressure cooker, my combi micro and an electric hob with two plates. I bought it in the first place for the caravan that did not have an oven, I found it creeping into the kitchen…..and found myself using it more and more, specially in the summer, it keeps the kitchen cooler.

I managed very well, often cooking meals for7 or more, if I could I would chuck out my cooker and go back to a two burner hob combination.

I recently gave an interview to a journalist who is doing an article for the Guardian on the Remoska, she was interested in my opinion as a chef (retired) and whether I considered it to be cost effective. In these days of rising energy prices I believe the Remoska will become more important. Many older people are going to be faced with the decision heat or eat.

I have tonight cooked toad in the hole in it, served with green beans, butter fried courgette and red wine and onion gravy….delicious.

The other thing I would not be without is my pressure cooker, I use it for making stock, stews, cooking dried beans for casseroles, jam, marmalade, its an aluminium one, I would love to swap it for a stainless steel one, but while my present one is still working ok I am too mean to buy another one. I do not leave anything in it once its cooked, nor do I use it for anything containing vinegar. As a working Mum I could have a meal on the table within half an hour of walking in the door. It went everywhere with us on holiday.

I did buy a slow cooker at one point but found the pressure cooker beat it into a cocked hat, so I sold it.