Remoska cookers (merged)

gizzie121

shortlegs52 wrote: »

Don't think it is too difficult. Drop the sausages straight in the Remoska pan, cook (as long as you want, 20-30mins), make a Yorkshire mix, add, cook (as long as you want, 20-30mins), rises too much, protect from burning.

I hope Gizzie wont mind, but this is what she says on her blog, and again goes straight n the Remoska pan.. .

Toad in the hole is excellent.

I cooked off some mini sausages in the remoska, straight from the freezer.
Then I made a six egg yorkshire mix, added it to the sausages and let it cook.
I needed to cover the top as it was burning too close to the element, but I did it in enough time, so it didn't spoil.
There's none left. Everybody enjoyed it, and my son thinks it's the best toad in the hole he's ever had.
Guess I'll be buying him a remoska when he leaves home!

http://ayearofremoska.blogspot.com/2009/01/toad-in-hole.html

I don't mind at all! lol It's there for everybody to use, but I've got a bit lax in updating it because I've been repeating recipes I've already talked about. But I've got a ginger cake to go up tonight, and roast beef and potatoes.

My dad loves the rice pudding. He had a stroke 9 months ago, and doesn't really want to eat anything, and he also is fed by mum. But he fed himself the rice pudding and said it was nice because it wasn't too sweet. I was delighted!

gizzie121

annie-c wrote: »

I have had this problem and I think it is because the bottom of the pan is the last thing to get hot so the top crisps up first.

If you pre-heat the moska (put in a ramekin of water) for 15 mins you should find the pies cook properly!

Why do people say to put a bowl or ramekin of water in it to heat it up?

Will it explode if you don't?

Just curious.

xx

gizzie121

Hattiehall wrote: »

I was wondering if anybody could help me?

This time when I rang Lakeland they hve said that this is quite a common thing and that I should put it in the airing cupboard to dry it out as moisture must have got into it, and then tighten up the screws on it. They would offer me a refund but said that is how they are and another one would be the same. Surely this doesn't sound right for a new one of only a week old.

Thanks

I have had mine for a couple of months now, and I haven't had that problem. I never wash the lid though. I just wipe it with a barely damp washing up sponge.

I'd be gutted if that happened to me as I don't have an airing cupboard.

westcountrymaid_2

gizzie121 wrote: »

Why do people say to put a bowl or ramekin of water in it to heat it up?

Will it explode if you don't?

Just curious.

xx

Good question gizzie, I'd be interested to know the answer too.

Penny-Pincher!!

Hi There

I am after an all in one very easy meal idea to cook in the Remoska

I have 3 loin chops, standard veg????? I dont like tomatoes as a base ....but after something really tasty but with either spuds or rice in it to balance it out as a complete meal IYSWIM.

Any ideas?

Ta

PP
xx

MRSMCAWBER

Hi Penny

What about slicing potatoes n onions up into the remoska in layers.... plenty of seasoning and a bit of dried sage...a stock cube(lamb is my fave) dissolved in about 1 mug hot water..cover with foil until nearly cooked -pop the pork loins on top and cover with foil again and cook until tender -then whip off the foil to brown the top .... you could even add big thick slices of carrot to the layers as well...

Tonight hubby has requested potatoes n onions done like that but with corned beef sliced through the middle...

annie-c

I would chop up some baking potatoes, carrot, onion and parsnip into roasting size chunks. Toss in a small amount of olive oil (just 1-2 teaspoons will be enough), and layer in the base of the Remoska. Grind over salt and pepper. Then simply lay the pork chops on top and cook for around 50 mins- may take longer but keep checking on progress after first 40mins. The juices will soak into the veggies or you could wrap chops in foil for a healthier (less tasty!) option. I would serve with gravy and peas or green beans just for a change of texture/colour. Mmmmmm

Penny-Pincher!!

MRSMCAWBER wrote: »

Hi Penny

What about slicing potatoes n onions up into the remoska in layers.... plenty of seasoning and a bit of dried sage...a stock cube(lamb is my fave) dissolved in about 1 mug hot water..cover with foil until nearly cooked -pop the pork loins on top and cover with foil again and cook until tender -then whip off the foil to brown the top .... you could even add big thick slices of carrot to the layers as well...

Tonight hubby has requested potatoes n onions done like that but with corned beef sliced through the middle...

Hi Hun!

That sounds delish:D .....could I leave skins on the slices of potatoes? So, have I got this right?......

(1)Slice a couple (?) spuds/onions/carrots and layer the base of dish
(2)Add salt, pepper & herbs
(3)Lamb stock cube in 1 mug of hot water and pour over above
(4)Cover with foil (how long?)
(5)Place loins on top of spuds/onions (how long?)

How long for the veggies/spuds to cook?
How long for the loins to cook?
Shall I use shallow or deep pan in Remoska?

Thanks

PP
xx

MRSMCAWBER

Hi PP

Yep -you can leave the skins on the potatoes.. I do sometimes....
I would use the deep pan -I fill it to the top of the standard deep pan and there are only 2 of us :rotfl: ....although the leftovers are lovely warmed up -with fresh hm bread for the juices

The potatoe part will probably soften in about 30-40 mins
then add the pork -about 10 mins (depending how thick they are)
once the foil is off it will depend how browned you like them ...

ooohhh and I put the foil shiney side down, and rub with a little oil to stop the top layer sticking

shortlegs52

gizzie121 wrote: »

Why do people say to put a bowl or ramekin of water in it to heat it up?

Will it explode if you don't?

Just curious.

xx

I read somewhere, just like any teflon saucepan, you wouldn't put it on a hotplate and heat it up empty... otherwise it damages the teflon lining. I think the teflon turns blue, I think the remoska lid is particular susceptible to this. I have again seen somewhere that someone has switched the lid on for five/ten minutes but not on the pan, so the lid heats up while preparing food.

I think the bowl of water is to dissipate the heat. I don't think it will explode. But never tried it. Then again, I've never put tinfoil in a microwave either! Talking of microwaves did you hear of the American lady who was convinced her microwave was inhabited by the devil... every time she went near it she saw this face and scared her to death...
.
.
.
.
her reflection!