Remoska cookers (merged)

hathor

Mrs M

Info, please, on how to roast and freeze tomaotes for the freezer.

Do you drizzle them in oil first? Or would oil go rancid in the freezer/curtail the storage life of the toms?

And Champys: HM ketchup sounds tempting, too. Do you have to have a pressure cooker to make it, or could I boil it up in an ordinary saucepan?

MRSMCAWBER

ooohhh Champys

I spotted one of those preserving boilers out here last year for about €30 if I remember correctly -so i grabbed one ..It hasn't been used yet as I have visions of tryng to drag jars of sauces and the like behind me when the army move us -but once we settle back home in the UK it will becoming out to play :rotfl:I wanted to make pasta sauces and the like and then read about "botchulism" being a problem with some things -so Im planning on buying a pressure canner from the USA (unless I can find them some where else)..Im going to use some of the loads I have saved by doing the grocery challenge :A:rotfl:
I have a couple of really nice books on jams, chutneys and the like and really want to have a go at the ketchup and brown sauce recipes in there ..

Hi Hathor
If Im doing the tomatoes in the oven I just cut them into 1/4s 1/2s depending on size drizzle with olive oil, cracked black pepper and rock salt and roast until nice and soft ..
they can be done pretty much the same in the remoska -in fact I think they are better because the remoska creates more juice
I throw courgettes, peppers, aubergines, onions and all sorts in when I get too many in the garden and then bag up and freeze -
When I defrost them I blitz them into a smooth sauce and add more veg -

champys

hathor wrote: »

Mrs M

Info, please, on how to roast and freeze tomaotes for the freezer.

Do you drizzle them in oil first? Or would oil go rancid in the freezer/curtail the storage life of the toms?

And Champys: HM ketchup sounds tempting, too. Do you have to have a pressure cooker to make it, or could I boil it up in an ordinary saucepan?

Hi Hathor - no, I don't use the pressure cooker for tomato ketchup, you do it in an ordinary pan just like chutney. I use the recipe in HFW River Cottage cookbook, which is great. You have to reduce, reduce, reduce it till it's really thick, and you get rid of lots of tomatoes that way - 3 kg a batch. Just jar it up while still hot like chutney.

As for roasting tomatoes, I cut them in half, then place cut side up in a large baking or roasting tray and sprinkle with salt, pepper, crushed garlic and a little sugar. If I am going to freeze them afterwards, I drizzle them with a little olive oil. If I am going to preserve them via the pressure cooker method, I leave out the olive oil but add a little lemon juice or citric acid to each jar.

tobykim

Further update to the Bake-Moska on Ideal World

http://idealworld.tv/Cookshop_Bakemoska_143836.aspx

don't know if it's any good maybe someone will post if they get one

maz1964

hiya all

i want to use my remoska grande that i had to do some roast carrots and ive also got a butternut squash from aldi today
which i want to bake,,,,caught the end of the foodie programme yest with Gino D;campo who said to just cut up in squares and roast up in the oven i can t remember if he said with a bit of olive oil

so was thinking if i did two seperate dishes at the same time of the carrots and butternut squash, and then i can just add oil and rosemary

any other ideas cheers thanks maz

HalfaSixpence_2

I've done roast beef in my remoska - it was lovely.

maz1964

hiya did the butternut squash and carrots with some olive oil and seasoning seperately and were moist and baked very nice about an hour

had done my roast pork in the slow cooker and thus with some small boiled new potatoes had dinner all cooked virtually at the same time

cheers maz

morganlefay

HalfaSixpence please can you tell me what cut of beef you did, what it weighed and how long you cooked it for ? I had a piece of topside which I did in the big oven in the end as I was scared of shrinking it, tho I did do it for just a short time, quite hot so am not sure if the Moska would have ruined it. It was really good - we just ate it cold in sarnies and with salad in all that very hot weather - great no-cook meals !

Desperate_Housewife_2-2

Today in my remoska I have put some chopped bacon and chopped onion with a bit of olive oil and let it cook. Then added courgettes and mushrooms and then sliced potatoes on top. It smells lovely and we're having it with baked beans. It was a chuck together dish of everything I had in really...

I might grate a bit of cheese on top too.

maryb

My local Poundland are selling six silicone cupcake cases for £1. I haven't got a Remoska (yet) but it occurred to me these would be perfect for it