Remoska cookers (merged)

champys

newleaf wrote: »

Just made a lovely pudding: Stewed some rhubarb and put it in the bottom of the shallow pan, about an inch deep. Made an 'all in one' sponge mix with 4oz each of SR flour, sugar, soft margarine, and an egg, plus a teaspoon of almond essence, and spread it roughly over the top of the rhubarb. Cooked in Remoska until done - springs back when pressed in centre - about 20 -25 mins. Served with h/m custard as I had some cream to use up and lots of eggs. Yummo :beer:

Thanks for that newleaf, I made this today and it was fab. I do not have a shallow pan, but it worked fine in the ordinary one. Also I didn't have almond essence, so substituted vanilla (the rhubarb already had some fresh ginger grated into it). Great recipe!

hathor

Advice, please.
I've been baking circular loaves in my Std Remoska for a bit now, and am happy with the results. I use a 500g of flour recipe.
I was thinking of making rolls for a change. I know it's the same dough, but what's a sensible size to cut off for rolls, and how many should I put around the pan? I imagine I need to allow for them to spread a bit. Would you say to weigh out 25g lumps of dough? More? Less? Or do rolls go by size rather than weight when you are dividing the dough?
I imagine you put so many around the outside of the pan, & maybe one in the middle, accepting that they will join together as they bake; I don't mind that. I'm just at a loss to know how to gauge how much is enough dough for a roll, and how many rolls is enough for the pan, if you see what I mean.
Oh, and is the baking time less for rolls than it would be for a loaf?
Thanks for the help, folks.

bellaquidsin

I use an 8oz of flour recipe (sorry, showing my age here) and divide into 8, placing 7 round the edge of the standard pan and one in the middle. They do spread into one another and are therefore not completely round rolls but I love kissing crust and I remember M&S used to sell something similar years ago, so if it's good enough for them.....,

Bella.

butterfly72

Well, I've had my standard ramoska for just over 48 hrs now and I've used it 3 times instead of putting the main oven on!

First time was to warm up a garlic bread, 2nd to roast asparagus wrapped in pancetta (as soldiers for my egg - yummy) and to roast a chicken crown. All were successful, although I'd say my chicken was very well done on the top and just cooked ok inside. Any ideas how to solve that??

So all in all I'm loving it. However I do have one problem. The deep pan that comes with the machine has 2 dents in the side. Its really obvious although the teflon lining is still intact. It looks like its caused by the stand pressing on the outside of the pan. I'm wondering if I should ring lakeland in the morning or just live with it?

shopndrop

butterfly72 wrote: »

I'd say my chicken was very well done on the top and just cooked ok inside. Any ideas how to solve that??

So all in all I'm loving it. However I do have one problem. The deep pan that comes with the machine has 2 dents in the side. Its really obvious although the teflon lining is still intact. It looks like its caused by the stand pressing on the outside of the pan. I'm wondering if I should ring lakeland in the morning or just live with it?

You could try covering your chicken with some foil to stop it overcooking on top.

I would certainly give Lakeland a ring and tell them about the dents. Their customer service is excellent.

westcountrymaid_2

butterfly72 wrote: »

Well, I've had my standard ramoska for just over 48 hrs now and I've used it 3 times instead of putting the main oven on!

First time was to warm up a garlic bread, 2nd to roast asparagus wrapped in pancetta (as soldiers for my egg - yummy) and to roast a chicken crown. All were successful, although I'd say my chicken was very well done on the top and just cooked ok inside. Any ideas how to solve that??

So all in all I'm loving it. However I do have one problem. The deep pan that comes with the machine has 2 dents in the side. Its really obvious although the teflon lining is still intact. It looks like its caused by the stand pressing on the outside of the pan. I'm wondering if I should ring lakeland in the morning or just live with it?

Glad you are pleased with your Remoska. Chicken usually cooks really well and stays very moist, maybe cook it for a bit less time.

My pan had a couple of tiny dents in the bottom when I got it, phoned Lakeland and right away they said they would replace it and for me to either keep the original or give it away. :cheesy:

newleaf

butterfly72 wrote: »

I'd say my chicken was very well done on the top and just cooked ok inside. Any ideas how to solve that??

So all in all I'm loving it. However I do have one problem. The deep pan that comes with the machine has 2 dents in the side. Its really obvious although the teflon lining is still intact. It looks like its caused by the stand pressing on the outside of the pan. I'm wondering if I should ring lakeland in the morning or just live with it?

I would do the chicken crown upside down for the first half of the
cooking time, then turn it right side up to finish it off. You could also shield it with a piece of buttered foil if you thought it was getting too brown.

Re the dents; my shallow pan was badly dented when it arrived - a complete mystery, as the packaging wasn't damaged at all, but the pan was so badly damaged it wouldn't fit the lid. Anyway, I phoned Lakeland and they were very good about it, sent me a new one straight away and told me to recycle the bent one - which I now use as a treat bowl for my chickens!

butterfly72

Many thanks for the replies, some good ideas with the chicken. I'll try them next time.

I phone lakeland and they are sending me a new pan.. just like that.. no questions. Very impressed with the customer service.

I'd like to do baked potatos tonight. Whats the best way... jsut throw them in and bake for say...an hour? Do I need to wrap them in foil? I'd like to nip down the allotment while they are cooking. Do you think it would be ok to leave them for an hour? If I use the deep pan they wont be so hot.

libra10

When I did baked spuds I pricked them with a fork and just placed inside pan. I think they took around an hour, and were delicious.

Good luck

charlies_mum

For dinner tonight, I put two chicken breasts into a foil parcel, covered with sliced mushrooms and then covered in cheese. Set the timer to turn the remoska on about an hour before we wanted to eat, and they were cooked to perfection.

Might try with fish next time. I love my Remoska :T