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Remoska cookers (merged)
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im baking bread in my remoska right now...
im wondering if the rack would do instead of the shallow pan...im thinking mainly for pizza,fish fingers,potato wedges,possibly oven chips...that kind of thing?Slimming World..Wk1,..STS,..Wk2,..-2LB,..Wk3,..-3.5lb,..Wk4,..-2.5,..Wk5,..-1/2lb,Wk6,..STS,..Wk7,..-1lb.
Week 10,total weightloss is now 13.5lbs Week 11 STSweek 14(I think)..-2, total loss now 1 stone exactly
GOT TO TARGET..1/2lb under now weigh 10st 6.5(lost 1st 3.5lbs)0 -
cooking-mama wrote: »im baking bread in my remoska right now...
im wondering if the rack would do instead of the shallow pan...im thinking mainly for pizza,fish fingers,potato wedges,possibly oven chips...that kind of thing?I try to take one day at a time, but sometimes several days attack me at once0 -
cooking-mama wrote: »im baking bread in my remoska right now...
im wondering if the rack would do instead of the shallow pan...im thinking mainly for pizza,fish fingers,potato wedges,possibly oven chips...that kind of thing?
I bought the rack but didn't get much use from it because things fall through. An upturned cake tin is better, IMO.0 -
the main thing I use the rack for is for cooking meat - it is not cooking in its own fat juices then.I try to take one day at a time, but sometimes several days attack me at once0
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Mine's died:(
Was cooking veggie chilli in it last night, just as I took the lid off to stir, the electricity went off (all except lights, downstairs). Coincidence I assumed.
But it happened again, when I next took the lid off, so I tipped it all back into a pan to finish.
I can only think that some steam has got inside the lid?
I'm sure Lakeland will replace it, will phone them later.0 -
cooking-mama wrote: »im baking bread in my remoska right now...
im wondering if the rack would do instead of the shallow pan...im thinking mainly for pizza,fish fingers,potato wedges,possibly oven chips...that kind of thing?
I don't thinnk the rack would do wedges or chips as they would fall through (as annie-c said above) but also you do need them to sit in a bit of fat I think to get them really crispy, and I think that might be the same for fish fingers. I suspect a shallow pan would be of more use than a rack, but lots of folks just put a second pan inside the ordinary one. If you wanted to cook something quickly - say like bacon rashers - you could scrumple up some foil and sit another dish of some sort (silicone, enamel, cake tin etc) up on it so its higher up and nearer the heat source. I quite like being inventive about how to cook things in the Remoska but I know that some people would find it infuriating ! I think it brings out the cavewoman in me to be able to improvise and then have it turn out well !0 -
Mine's died:(
Was cooking veggie chilli in it last night, just as I took the lid off to stir, the electricity went off (all except lights, downstairs). Coincidence I assumed.
But it happened again, when I next took the lid off, so I tipped it all back into a pan to finish.
I can only think that some steam has got inside the lid?
I'm sure Lakeland will replace it, will phone them later.
This problem is quite common with the Remoska. Try drying it out thoroughly for a couple of days - somewhere like an airing cupboard. Then tighten up the screws on the underside of the lid. Should be OK then, but if not Im sure Lakeland will help.0 -
Thank you so much Emuchops. I'd just been looking on the Lakeland site and did see a few people mention it tripping the electrics. Thanks to your post I've just got the screwdriver out - 3 of the screws definitely had a bit of 'give' so have tightened them.
O/h really wanted a jacket potato to go with leftover veggie chilli but not sure I'm brave enough to put it on yet - not without him here anyway!0 -
Good 'recipe' I made up: for 2 of us I 'fried' (in the Remoska) half an onion chopped with some chopped streaky bacon until nicely done, then I tipped them out and got two baking spuds, wrapped them in foil and baked them for an hour. I took them out, scooped out the now-soft middles, mixed the potato with the onion and bacon mix, and added some chopped up brie I had left over (I took skin off as OH hates it) and put the spud halves back in the Remoska for about 20 mins just to warm through and melt. It was like 'Tartiflette' - you could use any cheese, but it was really good and cheap too !0
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hotcookie101 wrote: »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)
I agree, the Remoska cooks fast. The weekend recipe from Heston in Wrose this week is for pork belly. You take the skin/crackling off and put that on a rack over a tray. Then put the belly onto a base of root veg & garlic, pour over chicken stock, cover & bake at 95degc for 8 hours. Cook the skin at the same time, then take the meat out, up the heat to 200c and crisp the crackling.
Then I think you mash the veg and use the juice for a gravy.
I wrote that out to see if it would help to adapt the Hugh recipe to cook at that low a temperature. But I don't know how much it would cost!0
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