Remoska cookers (merged)

Kelinik

shellsmithcat wrote: »

Just had to google what a Remoska was LOL

You're not the only one!

Foggy

I'm making liver and onions tonight and was thinking about using the remoska after I've fried the liver and onions for a bit. I'm using pig's liver which I prefer but I know it can turn out like a boot if you're not careful.

Any suggestions if this is wise and if so how long should I cook for? I'm very new at this remoska lark but feel ready to move on from jacket potatoes...

Sunnyday

Foggy wrote: »

I'm making liver and onions tonight and was thinking about using the remoska after I've fried the liver and onions for a bit. I'm using pig's liver which I prefer but I know it can turn out like a boot if you're not careful.

Any suggestions if this is wise and if so how long should I cook for? I'm very new at this remoska lark but feel ready to move on from jacket potatoes...

I`ve never done liver and onions in mine as i usually use the sc instead for this but i think it will turn out fine as long as there is enough liquid in the pan.

Think i may try it in the remmy next time and i shall cover all the liver with the gravy.

SD

Zoelikesjam

just out f curiosity why on earth would you need a slow cooker, a remoska, a halageon oven and a normal oven/? how much cooking do you guys do:eek:

geordie_joe

zoelikesjam wrote: »

just out f curiosity why on earth would you need a slow cooker, a remoska, a halageon oven and a normal oven/? how much cooking do you guys do:eek:

That's a good question.

For, I bought the normal oven (gas) first. I still use the hobs but haven't used the oven since last xmas (Not counting my bad experience with it last week).

Next I bought a SC, but found it wasn't much use. I only ever use it for certain joints of meat now, brisket, gammon and bacon joints are fantastic in a SC.

Then just before last xmas I decided to get something to replace my oven as I thought it was uneconomical to use just for one. The choice was a Remoska or a Halogen Oven, I went for the remoska, simply because people in the Remoska thread were saying it is the best thing since sliced bread. After about two weeks I realised it was rubbish and a complete waste of money. So I ordered a Halogen Oven and found it to be brilliant. I use it, and the hobs for all my cooking now, but the SC does see the ocassional joint.

I also bought a pressure cooker in the Woolies closing down sale, but I haven't worked out how to use it yet!

buxtonrabbitgreen

I didn't know you could still buy pressure cookers. I had one for years, but it was the most dangerous scary kitchen appliance ever imo. Though I did use to make wonderful lamb stew in it, with neck of lamb that used to be cheap as chips.

bellaquidsin

I have a Remoska and love it, some of it's star turns are:-

Scones (my own recipe) either done in a ring or in individual rounds.
Fairy cakes - a one egg recipe developed by my late mum which are OK in the oven by super in the Remoska.
Chicken - I wouldn't open roast a chicken in the oven as I don't like cleaning ovens that much but the Remoska is so easy to clean.
Turkey thighs and pork loin joints - the juices caramelise to make the most delicious gravy.
Chicken pie - made in a tin which fits inside the Remoska.
Cottage pie - cook mince in Remoska first then just add mashed potato and brown to make a huge family meal.
Jacket potatoes.
Bread rolls - far superior to anything that comes out of the oven.

I just have the standard and mostly cook for two but can also make hefty meals in it when the family visit.

Bella.

geordie_joe

buxtonrabbitgreen wrote: »

I didn't know you could still buy pressure cookers. I had one for years, but it was the most dangerous scary kitchen appliance ever imo.

I suspect that is part of the reason I haven't learned how to use it yet. I have a very distant memory of a relative having one and being scared of it hissing and rattling on top of the cooker.

The real reason tho, is that I never wanted it in the first place. I wanted a stock pot, and had my eye on one in woolies for £12. Not the best quality one, but I would probably only use it once every month or two so it would do for me. I intended to buy it on pay day, but before pay day came woolies announced they were closing down and when I got paid they were out of stock and not expected in again.

Then, in the last days of the woolies sale I spotted a lone pressure cooker, reduced from £26.99 to £7. It was the same size as the stock pot I had wanted, but better quality. So I grabbed it, thinking that I could just use it as a stock pot and not a pressure cooker.

I do use it as a stock pot quite often, and every time I do I think "I must learn how to use this as a pressure cooker". Then I get flash backs of an old kitchen with a pressure cooker hissing and rattling like it's going to explode, and an old woman grinning at me and saying "Don't worry bonnie lad, it won't hurt you".

bunny_too

Cooking-Mama don't give up on your remoska. My friend and I both have one. Mine bakes sausage rolls in 45mins, and with hers it 30 mins, they all seem to have different heat settings from each other. A very big plus is... my electric bill is down by £9.00 per week. It took me about 2-3 weeks to adapt family recipes to suit cooking in the remoska way.

Foggy

Sunnyday wrote: »

I`ve never done liver and onions in mine as i usually use the sc instead for this but i think it will turn out fine as long as there is enough liquid in the pan.

Think i may try it in the remmy next time and i shall cover all the liver with the gravy.

SD

Well I fried the liver and onions (with a bit of flour), added stock then put in to the remoska. 30 minutes later I had very tasty (and tender) liver. :T