Remoska cookers (merged)

Karena_3

I bought a grand remoska on Ebay last week and am really pleased.I had previously used the standard size but wanted one with a larger capacity.
There are a few around at the minute for sale which is unusual.
I had thought that once a person had one they would not want to part with it.Perhaps it is the current financial climate.Anyway I am pleased because I was expecting to have to buy one at full price.:j:j:j:j

Karena_3

Djonma wrote: »

All the uses for meat look amazing, but I gave meat up 22 years ago!
I've been trying to read through the thread here to find veggie treats and I've found a few, but wow there are a lot of pages!!

How does the remoska work for vegetarians? Is it good?
I quite like the idea of the grande; I'm mostly cooking for myself, or occasionally for my boyfriend as well, but I'm disabled, and I like to cook in big batches so I can freeze meals for when I'm not able to cook.
I do like the idea of the seperator bit though - has anyone come up with an idea for that in the grande?
With the grande, would you be able to bake 2 loaves of bread instead of one at a time? That kind of thing.
.

Sorry for all the questions! I'm really looking at getting one of these, but need to know these things first :rotfl:

I have used the rack in the grand remoska and then put something else underneath.It is also possible to use metal or glass oven proof containers in the base with different things in.:)
Karen.

morganlefay

We recently went to a party where there was a hog roast. The meat was delicious, tender, tasty, wonderful. There's a great Hugh F-W recipe for pork 'Donnie Brasco' where you cook it for ages and I imagine it comes out a bit like the yummy hog roast, so my Q is: have you ever 'slow cooked' a pork roast in a Remoska, and do you think I could achieve that 'slow cooked' effect perhaps by putting a thick layer of foil on top (and then just crisping up the crackling at the end) or would the heat be too fierce ? I don't want to run the big oven for 4 hours or whatever it is, even if it at a low setting. (and I no longer have a slow cooker which I freecycled as I hated the taste of things cooked in it, so won't be slow cooking it). I have cooked a joint of pork in the moska in the ordinary way, and it was lovely, but have nevet tried a long, slow cook in it.

hotcookie101

I don't think that it would work-the heat is too high. When I slow roast a shoulder its at about 130-140, and the remoska is a fast hot heat (about 220 if I remember correctly) I have done a small belly pork roast in it but I wouldn't risk drying out a big pork shoulder... I think that is definately one for the big oven! (I usually make roasted tom and pepper sauce at the same time to make use of space)

zippychick

i've merged this with the remoska thread to see if you can get any other advice

cooking-mama

I was thinking about buying the shallow pan for the remoska grand,but wanted to view it first...the store i went to didnt have any in stock...do many people use the shallow pan?,is it worth investing in?
thanks.x

Brighton_belle

ooh,I hadn't realised they sold shallow pans. Might consider buying one myself. I think it would be worth it as an addition. I often put an inverted pan of somesort in the bottom to put things nearer the heat source if they are small or shallow themselves.

perrywinkle

cooking-mama wrote: »

I was thinking about buying the shallow pan for the remoska grand,but wanted to view it first...the store i went to didnt have any in stock...do many people use the shallow pan?,is it worth investing in?
thanks.x

Hi cooking-mama

I use my shallow pan all the time - its really useful for basically anything which doesn't need the depth of the deep pan, which comes as standard with the remoska, and it really speeds up the cooking time. In fact I tend to cook in one pan and have the other at the side of the remoska and when I need to take the lid off I rest it on the extra pan so there is less chance of it scorching or slipping.

HTH
perrywinkle

soon2bjobless

Re the above post - I have an old metal dishdrying rack beside my remoska so I can just put the lid onto it without having to turn it over (I have a weak wrist and find it hard to hold it) - I love my remoska and use it all the time but tend to always use the shallow pan (I have the rack and deep pan but have never actually used it!) - must try harder!

morganlefay

Its funny how we all like different bits of kit ! I have the separator pan for my standard size remoska and have never used it, but I do use the rack and also the shallow pan. If you take the crackling off a piece of pork and put it on the rack for a while it puffs up and is absolutely delicious - never got it so good before, and toasted sandwiches are good on the rack and thinner bits of meat you want to 'grill'. I use the shallow pan for bacon and stuff like that, but I've also put a crumble in it to cook when the main course has been cooked in the Remoska, and then you just swap the top over and by the time you've eaten the main the pud is cooked. I love my Remoska and wouldn't be without it now for anything !