Remoska cookers (merged)

westcountrymaid_2

cooking-mama wrote: »

Saffiesmum i wouldve bought that too if i didnt already have a Remoska...or i wouldve tried The Ideal world one which is even cheaper,
However i have a Remoska Grand,and i love it,but im looking for tips on cooking a turkey crown for Christmas,anyone tried this before?

Yes I cooked a crown last Christmas in mine, it was lovely and very moist just like when you cook a chicken in the Remoska. Mine only just fitted in the Grand and the lid didn't quite close which I was worried about, but it still cooked fine.

I put some bacon on top then a price of foil . It cooked quite quickly can't remember how long but it was quicker than I worked it out for a conventional oven.

I will do the same again this year as long as the bird fits!

morganlefay

I have a standard remoska which won't quite cook a medium or 'big' chicken, but this week I took the legs off and we had them cooked separately, and then the next day I cooked the remaining body - so rather like a crown I think (tho I don't quite know what you get with a crown) and it was very good - very moist and tasty. The only thing was that I wans't sure exactly how long to do it for, and I did let it stand for 10 mins. I think that if the lid will go on, anything will cook - after all if it seems to be cooking too fast you can put some foil over it, but my chuck was very delicious, so I would go for it with the tuekey crown but leave a bit of extra time (just in case) plus some standing time !

SaffiesMum

Thanks for your comment, Newleaf. For the record, I have bought quite a lot from QVC and their returns policy is as good as Lakelands, you can send anything back within 30 days used or not.

kate83

Just seen this grand on ebay - finishes on 23rd

http://cgi.ebay.co.uk/REMOSKA-GRAND-FROM-LAKELAND-COOKERY-BOOK-RACKS_W0QQitemZ180446179517QQcmdZViewItemQQptZUK_HGKitchen_SmallApp_RL?hash=item2a036e30bd

tr82

I did a turkey crown in the Remoska yesterday.

Just double wrapped it in tinfoil to keep the juices in, left it for 2 hours (the little "it's ready - plastic popper" thing had popped up by that point), but the skin was still a bit pale, so out the foil it came, I drained the juices off then popped it back in without foil in for another 30 minutes, re-wrapped it in tin foil and let it cool down.

Result ? Perfection. The flesh was so moist and tasty, not dry & bland as so many turkeys end up in an ordinary oven.

I can't thank the Remoska fans here enough, I'd never have heard about the Remoska without them. It's the most amazing gadget we have in the kitchen, it's used every day, the results are invariably first class and it saves quite a bit on electricity too compared to an ordinary oven.

Thanks again.

westcountrymaid_2

tr82 wrote: »

I did a turkey crown in the Remoska yesterday.

Just double wrapped it in tinfoil to keep the juices in, left it for 2 hours (the little "it's ready - plastic popper" thing had popped up by that point), but the skin was still a bit pale, so out the foil it came, I drained the juices off then popped it back in without foil in for another 30 minutes, re-wrapped it in tin foil and let it cool down.

Result ? Perfection. The flesh was so moist and tasty, not dry & bland as so many turkeys end up in an ordinary oven.

I can't thank the Remoska fans here enough, I'd never have heard about the Remoska without them. It's the most amazing gadget we have in the kitchen, it's used every day, the results are invariably first class and it saves quite a bit on electricity too compared to an ordinary oven.

Thanks again.

I agree I did mine in the Remoska last year and it was lovely. This year I cooked for 12 and the turkey crown was huge so had to go in the main oven, it was still lovely but I would always cook a smaller crown in the Remoska.

cooking-mama

I cooked my turkey crown in the Remoska too...it was perfect,and fuss free,the crown came in a tinfoil tray that with a bit of moulding and bashing did fit into the remoska,i simply covered the top of the turkey crown with foil,but removed it for the last 20 min for browning.I also added little pigs n blankets for the last 30mins of cooking too,will definately do the same again next year.

jinnyn_2

I'm just thinking of buying a remoska. I've had 3 halogen ovens. I loved the first one from Idealworld but after approx 8 months the halogen bulb went and there was no way that I could get another. Idealworld refunded my money but didn't have any more in stock. I couldn't wait to get another so I bought a smaller one in T J Hughes but I didn't like it because the racks didn't lift the food near enough to the lid to cook sausages, bacon and egg in. Also the bottom was not flat and so the pans used to slip sideways. I still have it but hardly use it. I noticed Idealworld had one on their website so I ordered another, but I couldn't get away with it. It rattled when cooking, it steamed up all the time and when I'd finished cooking it always had water in the bottom. Idealworld refunded my money but I was so disappointed. I'm dubious about buying another so I thought I would try a remoska. I hope they don't disappoint me!
Jinnyn

jinnyn_2

I've just been on the website http://www.qvcuk.com/ukqic/qvcapp.as...ms.item.829635 from bellasquidsin and I've ordered one. It has a 1 year guarantee. It also has a temperature control and it seems a bit larger than the remoska standard. Also it cost just above 70 pounds and it includes a lid stand and I think it has an inner pan (I hope so anyway). Can't wait for it to be delivered.
Jinnyn

morganlefay

hello Remoska people ! I did a really nice thing last night: I had a chicken which (tho still in date) was a tiny bit niffy, so I removed legs and thighs to cook separately and then stuffed a half onion up its innards and smeared Korma paste all over it. I put it on its side on a few bits of sliced onion, put a bit of foil over it and cooked it about 30 mins each side - taking the foil off for a bit at the end so it got all crisp. It was delicious, very moist and tasty. My OH dislikes curried things but he loved it and there's quite a lot left over which we will eat in sarnies with some mayo and lettuce. Yum.
It's been very quiet on here lately, anyone else got any new ideas ?