Remoska cookers (merged)

Palm_Centro

could i ask people who make pasta bake and yorkshires in the remuoska do u put the food in a dish of some sort...

retiredlady

Palm_Centro wrote: »

could i ask people who make pasta bake and yorkshires in the remuoska do u put the food in a dish of some sort...

No, I don't - the dish is wonderfully nonstick and I do my pasta and rice bakes directly in the pan.

lillibet_dripping

I love my moskie - use it every day unless we have family over for a huge roast and then the oven has to go on.
I have a question though - everything I have ever cooked in there (and that's most things:rotfl: )has turned out brilliantly. I have only had one failure and that is roast potatoes - they always end up soggy and falling to bits. Nowhere near as crisy/crunchy/golden as when they are done in the oven. What am I doing wrong?

annie-c

lillibet_dripping wrote: »

I love my moskie - use it every day unless we have family over for a huge roast and then the oven has to go on.
I have a question though - everything I have ever cooked in there (and that's most things:rotfl: )has turned out brilliantly. I have only had one failure and that is roast potatoes - they always end up soggy and falling to bits. Nowhere near as crisy/crunchy/golden as when they are done in the oven. What am I doing wrong?

You're not doing anything wrong. Roasties don't fare so well in the moska because the small cooking space and tiny steam vents mean that the moisture from the spuds is not shifted as quickly as it is shifted in a big hot oven. The reason roast chicken keeps so wonderfully moist is the same reason roast potatoes remain less-wonderfully moist! the best results will be gained if you only cook roasties and nothing else in the pan. Meat contains loads of moisture and this makes the air in the oven really damp and not condusive to crispingg the spuds...

westcountrymaid_2

lillibet_dripping wrote: »

I love my moskie - use it every day unless we have family over for a huge roast and then the oven has to go on.
I have a question though - everything I have ever cooked in there (and that's most things:rotfl: )has turned out brilliantly. I have only had one failure and that is roast potatoes - they always end up soggy and falling to bits. Nowhere near as crisy/crunchy/golden as when they are done in the oven. What am I doing wrong?

I agree with annie, the only way I've managed half decent roast potatoes is by cooking them on their own, this means cooking the chicken or whatever first. I put a small amount of oil in the pan and get it really hot, then put in quite small par boiled potatoes or chunks of par boiled potato. They do cook quicker in the shallow pan.

lillibet_dripping

Annie c and Westcountry maid - thanks. We're having chicken tomorrow (why am I doing the cooking?) so will try roasties again.
x

gizzie121

westcountrymaid wrote: »

Thanks Annie think I'd better do that then, don't want to end up having to make two if it goes wrong. I was going to get my DH to write the names on, he's more artistic than me but I may end up buying the letters, it's only close family so I'm not too worried about the decoration but I want it to taste nice.

Turn the cake upside down, dome bit on the bottom, and you'll have a flat surface. I do cakes in the remoska all the time, and they come out perfect. I use a grande and double up the recipes.

But I'm devastated today, as I did a bread and butter pudding for a party, and somebody used a butter knife to cut some out, and they scratched the remoska pan

I could have cried as I've been so careful with it.

retiredlady

gizzie121 wrote: »

Turn the cake upside down, dome bit on the bottom, and you'll have a flat surface. I do cakes in the remoska all the time, and they come out perfect. I use a grande and double up the recipes.

But I'm devastated today, as I did a bread and butter pudding for a party, and somebody used a butter knife to cut some out, and they scratched the remoska pan

I could have cried as I've been so careful with it.

I know how you feel! I had kept mine perfect for almost 6 months when my daughter used and knife to turn out a cake - scratches all over the sides!:eek:

newleaf

For oven chips I definitely recommend the shallow pan - they don't take much longer than the normal oven then.

skintmumof3

philsmum wrote: »

Hi.

That sounds lovely Skintmumof3. :T
How much rice did you use?

Pat

i use about 3/4 of a mug of rice and that usually does for about 4 people
hth
skint