Remoska cookers (merged)

morganlefay

I read the Wrose recipe and wondered, but I think it would be too hot. I did use the Remoska to crisp the crackling a while ago, though. I cooked the pork gently in the oven and about half hour before etaing I took the skin off the joint (like heston recommends) put it onthe rack and put it in the remoska. It came out all puffed and crunchy and completely delicious - and so bad for the diet too ! :-(

Desperate_Housewife_2-2

Muppet81 wrote: »

Do you have a standard or a grand Desperate Housewife? Did you make the cake direct in the tin or in a cake tin?

I have a standard and put the mixture straight into the tin with magic liner.

AnnaBeth

Glad I found this as my electrics have tripped twice now while remoska was on and I was worried it was something else like extractor fan but having read this it seems more likely!
The glass in my lid broke, not sure how, found it like that in box, so had glass repaired by nice company as too old for Lakeland to look at wondering if that might have upset electrics too but can see steam would make sense too.
I cook most things in it that would usually put in oven which for 2 people isn't often worth it.

Diflower

Anna Beth Lakeland's guarantee is for life! I phoned them about mine, they collected it and sent me a brand new one:)

SmilingHaggler

Diflower wrote: »

Anna Beth Lakeland's guarantee is for life! I phoned them about mine, they collected it and sent me a brand new one:)

Absolutely! Lakeland have always exchanged ours with no quibbles.

We are now on our 3rd or 4th Moska as we use ours around 5 days a week. With the one we have now, am not going to keeping turning the lid upside down every time I take it off. Have been putting it the same way up and placing it on the hob instead. Seems to be helping so far, ie, no rattles yet!!

Can't be without our Moska, it makes the best roast tatties.

Emuchops

I am a veteran R user, but today I need some advice. I have duck legs (been to the Doc-can't help), which I want to cook slowly and then crisp up a bit. Im thinking of wrapping them in a couple of layers of foil, or covering them with a metal tin and then cooking in the R. Does anyone think this would have the desired effect? Any thoughts much appreciated.

meatballs_3

Quick question for anyone that has a remoska grand and a 12ltr halogen oven - searched the thread but got no results...

Will the remoska grand lid/heating element fit on the bowl of the halogen oven? The remoska grand pan is listed as 32cm in diameter, my bowl is about 33cm across. I wonder if the diameter of the remoska pan is measured internally or externally...

I have a few good (and pretty boring) reason why I would like to do this, just interested in whether the lid will fit on the halogen bowl.

Thanks very much do appreciate your help

Teejay

morganlefay wrote: »

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!

Try looking in the pound shop, for one of those mesh baking sheets and cut it to size. I did this for the racks in my halagen oven. Works a treat.

Diflower

Teejay wrote: »

Try looking in the pound shop, for one of those mesh baking sheets and cut it to size. I did this for the racks in my halagen oven. Works a treat.

That's a good idea for sausages too, they're quite tricky to arrange on the rack:) I shall go and get one.

morganlefay

I have just done this with chicken , in the Remoska (standard, deep pan, needed about 40 mins to get the sauce all gooey and shiny). We didn't have it on a salad but I did some plain rice and served a watercress salad with it. It was completely delicious - tasted very chinese but was just stuff I have in my cupboard and we'll be having it again !

http://www.bbc.co.uk/food/recipes/perky_turkey_62741

PS I might try adding some cashew nuts next time if we have any in the house as I think a bit of crunch would make it even better.