Remoska cookers (merged)

hathor

Calling Skilly:

You've had me on tenterhooks for a fortnight now...

Please let us know how the LMP went. I've been thinking about something like that for a while, but have always been scared that the meringue would rise too much & stick to the lid, leaving "bald" patches on the top of the pie when it came out :rotfl:.

(I once cooked some souffles on the middle shelf of my main oven - loads of room to rise, you would have thought - but they got tangled up with the element in the roof & were topless souffles when I pulled the tray out of the oven. You can see why I'm nervous, can't you?)

PS I have a "standard" Remoska.

skilly

hi,so sorry for not getting back sooner the lmp came out lovely.(i did cook the case first).the only thing that has caught the top of mine was yorkshire puddings !.i bought mine last july and have only put my big oven on 3 times since i have a standard and a grand the lmp was done in the grand hope this helps.

Mrs_Bucket

I was thinking of buying a halogen oven but have now remembered the remouska! Did you all get yours from Lakeland? I know they are about three times the price of halogens .........

retiredlady

Yes, I bought mine at Lakeland. I think it is the only place you can buy it?

Marion

pawpurrs

I want to make a Toad in the hole, in mine tomorrow, does this work well? Is it best to use the shallow or deep dish or use something inside the remoska? Any one got a fab recipe for it? Thanks x I barely use my cooker at all, but am getting a new storage heat Range, and will miss the little Remoska, but am going to keep it incase I decide to turn off the ovens if we get a hot summer!

retiredlady

pawpurrs wrote: »

I want to make a Toad in the hole, in mine tomorrow, does this work well? Is it best to use the shallow or deep dish or use something inside the remoska? Any one got a fab recipe for it? Thanks x I barely use my cooker at all, but am getting a new storage heat Range, and will miss the little Remoska, but am going to keep it incase I decide to turn off the ovens if we get a hot summer!

I make a quickie toad in the hole using a packet of Asda smart price batter mix. Definatly use the deep dish. Cook the sausages in the Remoska till they are about half done and then pour the batter mix over the hot sausages. If you are using a standard you may find the toad in the hole will rise up high enough to touch the top - depending on how much batter you use. Still tastes good though!

pawpurrs

Thanks, mines a grand so should be ok, thing is there is only two of us, so I was thinking the dish is far too big to make a toad for two, so whether to put a pyrex or something in, but I dont think it will work so well that way, oh well have to make double and eat it the next day!

butterfly72

I have some left over chicken joints - wings, legs, other bits but not sure what they are, such are my jointing skills!! Would I be ok to roast them in my remoska? They fit nicely into my deep pan. Should I put some foil over them for the first half and also roughly how long might a pan of joints take to roast. Once cooked, i'll be stripping the chicken off the joints for a pasta dish, so any other method I could use to cook them?!

thanks.

ariba10

Spread them out on the bottom of the pan and cook them without covering.

Check on them after about 45 Min's

Penelope_Penguin

As this has fallen from the front page of OS, I'll add it to the existing Remoska thread to keep recipes together.

Penny. x