Remoska cookers (merged)

hathor

Will a kind soul walk me through how to make sourdough bread using my standard Remoska? I've read various recipes and still have a million questions, really stupid points that would be obvious if I could stand at the shoulder of the baker, but annoying when you're just feeling your way for the first time. As a novice, you never know which bits are crucial to it coming out right and which bits are not that important. I really need my hand holding on this one: no detail too small!:rotfl:Incidentally, I will be doing this by hand, as I don't have a bread maker.

Some recipes for the starter say it has to be organic flour. Is this true? (I do my baking with supermarket own brand strong/bread flour normally, usually selected by cheapest price.)

Does it have to be bread flour for the starter? I'm assuming it has to be bread flour for the loaf itself, and that's what I'm planning to use for the loaf.

Some recipes say you have to let the water stand for 48 hours to get the chlorine out. Is this essential? Does the container have to be uncovered for this? How do you keep out contamination if it's uncovered (and flies etc) ?

I've seen mention of keeping the starter in a Kilner jar. I would have to buy one specially, which I'm reluctant to do; would a sterilised jam jar do, or a jug with tight cling film over?

I haven't got an airing cupboard. The weather's warm at the mo anyway, but if I was starting in the cooler weather, would the starter etc still work, but maybe just take longer if I just left it quietly at room temperature?

Some recipes say the starter should be half wholemeal flour, as white has no nutrients. Would that have to be (a) organic and (b) strong or bread flour?

To knead or not to knead?

How long to bake in the Mosky?

As you can see, I'm all at sea on the details. I really would love to tackle sourdough bread, as I love the taste & texture. I grew up in Malta and it's the closest I have found to the authentic Maltese "hobz" which I miss so much. If I can get it right with your help, it will be a staple of my repertoire for ever!

helenhlns

On Ideal World this afternoon they were selling a Bake-moska, it looked like a square version of the remoska. It's 650watt and has the heating element in the lid and priced at only £49.99 plus around six pound p & p. I already have the grande remoska but it is tempting to get it to leave in the caravan. The only downside is that Ideal World isn't supposed to have the best reputation, might be worth trying though.

Essex-girl_2

Desperate_Housewife wrote: »

Last night I did some fish in the remoska, I skinned the fillets, drizzled olive oil, mixed herbs, sliced cherry tomato, sliced lemon and rolled them up. They didn't take long and were delicious. I did them in the shallow pan and before that I did some dauphinois potatoes in the deep pan, just kept a lid on the spuds to keep them warm while the fish cooked.

I love using my Remoska for lots of things but I think fish in there is the best. Also the house doesnt seem to smell too bad after unlike when grilling or cooking on the hob.

newleaf

helenhlns wrote: »

On Ideal World this afternoon they were selling a Bake-moska, it looked like a square version of the remoska. It's 650watt and has the heating element in the lid and priced at only £49.99 plus around six pound p & p. I already have the grande remoska but it is tempting to get it to leave in the caravan. The only downside is that Ideal World isn't supposed to have the best reputation, might be worth trying though.

Linky: http://www.idealworld.tv/Cookshop_Bakemoska_143836.aspx
Interesting....

Triker

Looks like competition for the Remoska, although I still think you'll never beat Lakelands customer service.:D


My Remoska's been busy today, firstly put in tons of tomatoes, onion, 2 whole bulbs of garlic, some red and yellow peppers, a glug of olive oil and some seasoning, switched on, and viola, 45 minutes later the base of a fantastic pasta sauce. I squeezed the garlic from the bulbs, its gorgeous roasted, the amount of juice from the toms was surprising, smelled lovely. Going to whizz it all up tomorrow and use it for a lasagne.

Next at tea time reheated some rolls.

Then baked some creamy potatoes.

Slice about 5 large, peeled potatoes, add garlic, I squeezed some of my roasted garlic in, season and simmer in equal quantities of cream and milk,, just to cover them.

When soft I placed them in a dish but usually just plonk in remoska as is. Bake in remoska until the top is bubbling and crusty. Delicious.

I used the trick someone pointed out on here, I folded some foil length ways into a thick strip and paced it under my dish for easy lifting when the cooking was done. Worked a treat so thanks again whoever suggested that tip.:T

Then baked my fish, sea bass, never had it before, it was lovely and I second what Essex-girl says as no fish smell.

Going off to have another look at the bakemoska.:D

Essex-girl_2

That Bakemoska looks very interesting, will try and catch if when its being demonstated on tv - I am not a fan of the shopping channels but I do like the Idea World cooking shows.

bellaquidsin

hathor I did reply to your query on cooking bread rolls but have just spotted that it is not on here, sorry, don't know what happened there.

I think 20mins is about right but I don't actually time them, just cook them until they look done.

Bella.

tobykim

I just caught the end of the bake-moska on Ideal World but can't find it on the site anywhere, does anyone have one and are they any good, I was looking at one for my daughter but don't want to spend too much

MRSMCAWBER

Hi all

Triker -I often make sauce like you have just done they are gorgeous aren't they -especially when the home grown veggies start appearing -I put courgettes and aubergines in too mmmmmmmmmmm
Today I have made gorgeous cream of tomato soup -using up veggies that needed using up before tomorrows shop;)-it isn't far off heinz :TI even made note of the measurements ..something I rarely do, but I wanted to be able to share the recipe

1. put a drop of olive oil in the remoska and switch on
2. chop 1 large onion -150g
3. chop 150g carrots
4. throw into the remoska and toss to coat in oil and cook for 10 mins
5. add 1tbs flour and stir in (add a little more if you like it thicker)
6. cut 600g over ripe tomatoes into quarters and add to the remoska with a good sprinkle of rock salt and ground black pepper
7. I left for about 1hr (as I was on the phone :rotfl:)
8. add 2tbs of marscapone and stir in and 700ml chicken stock
9. tip into a bowl and blitz or liquidise
10. I then put it back in the remoska to reduce down a little -about 30 mins

You can strain it if you like but I don't mind the bits
I have just put it into 3 tubs in the freezer (would have been more but I kept "testing it":p-its the nicest soup I have made yet -roll on my own 42 tomato plants going into overdrive

helenhlns

tobykim wrote: »

I just caught the end of the bake-moska on Ideal World but can't find it on the site anywhere, does anyone have one and are they any good, I was looking at one for my daughter but don't want to spend too much

Hi, When it was on yesterday they said it was the first time they had aired it so there won't be any reviews yet. The item number was 143836 but seems to be showing no results, I presume it has sold out as it was definitely showing earlier today. Hopefully they will get more stocks soon.