Remoska cookers (merged)

HH62

newleaf wrote: »

I did 3 salmon fillets in mine last night and they cooked to perfection. I just cooked them until they looked 'right' - about 15 minutes I think.

Thank you. I'm going to wrap it in foil and just keep an eye on it...will check it at 15 minutes. As I said, I always overcook salmon (all fish actually). So fingers crossed!

newleaf

I didn't wrap mine in foil - no need. Salmon is oily enough not to stick to the pan.

imho

I cooked salmon last night as well. I wrapped it in baco foil after squeezing lemon juice on it and cooked for 15 mins.

morganlefay

I griddled salmon in a pan 2 nights ago and the house still stinks. Will not do that again, but put it in Remoska - much better idea, wish I'd thought of it on Sunday !

hathor

Just thought I'd pass on the news, in case anybody's looking out for silicone bakeware. We've just got a new Poundland store opened near us :T (how sad is it when that's a highlight?) and I treated myself yesterday to a pack of 6 silicone "cup cake" moulds and 12 mini moulds at a pound each for use in my Mosky. I've checked the bigger ones and all 6 will fit in the standard, either in one ring or spaced a bit further apart + one in the middle.

I plan to use them for muffins. I tried my M&S star-shaped ones for muffins in the Mosky a while back, but it wasn't a success. I think I had the quantity of mixture wrong for the size of the cup, plus using a wholemeal flour, it was difficult to judge done-ness, as they were already brown . Next time I'll use white flour till I'm sure I've got the hang of it...

hathor

Has anyone else noticed this with their Remoska?

The under-side of my Mosky lid is going blue. A real "school ink" shade of blue! It extends from where the Teflon part joins with the outer steel casing to just about level with the steam vents, and if you hold the lid facing you with the handle at "6 o'clock", the blue is right around from 6 o'clock to between 3 and 4 o'clock; the last quarter or so is still its original colour.

The blue colouration is solid from the steel edge, ie the outside, then gets a bit blended as it gets closer to where the original colour is still visible.

I would like to know (a) whether this matters at all, other than looking a bit odd, and (b) what's caused it? I'm not aware that I've done anything odd with my Mosky.

Any clues? I'm baffled!

morganlefay

Umm, blue Moska sounds nice ? perhaps...sorry haven't a clue.

But please - has anyone tried roast beef in theirs ? I've got a bit of topside I want to roast to have cold in this hot weather, but there seem to be no recipes either in little blue book or spiral bound one for roasting beef. I want it just a bit pink in the middle - any ideas ?

newleaf

I don't think I would roast beef in the moski, I like mine roasted slow & on a lowish heat, otherwise it goes tough - and it's too expensive to waste.

MRSMCAWBER

champys wrote: »

Mrs M do you really have 42 tomato plants :eek:? You'd better get a market stall..... I already have enormous tomato gluts with only 16 plants every year. But - it's definitely worth it :-)

Yep..... I have a tomato fetish :rotfl: Im growing 20 different varieties
I roast loads and stash in the freezer for the best pasta sauces ever... they last virtually all year -if I do 1 pasta bake a week.... Plus in summer we have salads every day... you can never have too mant tomatoes

champys

MRSMCAWBER wrote: »

Yep..... I have a tomato fetish :rotfl: Im growing 20 different varieties
I roast loads and stash in the freezer for the best pasta sauces ever... they last virtually all year -if I do 1 pasta bake a week.... Plus in summer we have salads every day... you can never have too mant tomatoes

Good for you! I have started bottling my roast tomatoes the last 2 years because they were beginning to take up most of the freezer. This works great (I do the bottling in the pressure cooker) and I have never had to buy another tin of tomatoes again. The other one taking up a lot of the glut is HM ketchup (my brothers and their families benefit too). Sorry to go off topic. But I still couldn't imagine 42 plants - let alone 20 varieties! Note I received some tomato seeds from Uzbekistan this year which will be next year's experiment - will have to send you some if the result is as good as the actual tomatoes I remember from there......:-)