Remoska cookers (merged)

shepess

tobykim wrote: »

I just caught the end of the bake-moska on Ideal World but can't find it on the site anywhere, does anyone have one and are they any good, I was looking at one for my daughter but don't want to spend too much

It may be too late for you but a handfull of bake-moskas with damaged packaging &/or no instructions are for sale on Ebay. Price inc P & P £26.98. At that price I've risked ordering one - will let you know how I get on

Mrs S

abwsco

OK, would a Remoska be any good for me as it's a considered purchase. I already have a slow coooker and have just got a microwave rice cooker.

I don't bake bread as we hardly eat it. Don't make cakes as I would
eat them all:o

Apart from a roast on Sunday we tend to eat things like spag bog, chilli, chicken jambalya, cajun chicken (all on gas hob) home made potato wedges, jacket potatoes, stews, cottage pie, fish (all in electric oven)

pinkwitch76

My poor halogen oven is kaput... I'm now trying to weigh up whether to buy another halogen or a remoska.
Does anyone have any thoughts?

ariba10

pinkwitch76 wrote: »

My poor halogen oven is kaput... I'm now trying to weigh up whether to buy another halogen or a remoska.
Does anyone have any thoughts?

Costco have Halogen ovens at £23.99. Full size and with the extender ring.

brenda50

Thanks for that but I have resisted

My grand old dame is nearly 10 years old so yes they last.

A few years ago I noticed the coating was coming away in the pan and not being happy about getting that in my food I hunted out a stainless steel one which fitted the lid, and have used that since. I had no more electric cut outs so I think that the original pan was too small for the amount of steam produced. I use the trivel from my pressure cooker when I am doing a joint and because of the size of the pan, I can easily fit a chicken in and the pan works even better I think as it is good quality steel and retains heat better. I put tin foil over the chicken and it does lovely. Today I am doing a lamb joint in it.

[Deleted User]

I have started using my remoska again and am loving it. I made a great load of sponge dough (3 eggs) and popped it into the shallow tray of the normal size remoska, it went under the lid straight after I had finished roasting squash for soup. It rose and rose and the edges started browning too fast, so I found the silicone edge that I made a long time ago and put it on to protect the cake edges. Then the cake top almost touched the remoska lid, so I found the silicone circle and put that over the whole cake and put my thinking cap on. My cake was in danger of being ruined with a soggy middle. I decided to make it like an oven ie 8 minutes on and 10 minutes off and it worked, beautifully and I had a lovely big sponge cake

I think I`ll make soudough bread in it tomorrow, anyway I`ll try it using the no knead recipe that I use in a pot in the oven

I used it a lot last week, potato wedges, crumbed fish, chicken casserole. Ah baked apples today as well, saves the oven

Diflower

Kittie I have a silicone cake 'tin' that just fits in the Remoska. I haven't actually used it for a cake yet, but it does keep whatever you put in it away from the sides, which do tend to make a crust (nice for some things though!).
I've used it for crustless quiches, they come out perfect. It was only £1 or so from the market.

[Deleted User]

I made the sourdough ready last night, 520g of organic wholemeal bread flour and a 1 minute hand mix. It rose in the cold remoska last night and I baked it this morning. 40 mins then turned over and another 10. I just ate a slice and it is amazing, perfect, rustic, chewy and tasty just how I like it. I usually have the oven on at 250 then 200 for a good 45 minutes plus a dutch oven to wipe and re-oil. I am very very pleased and that is how I`ll be making my bread in future. Sausage casserole in it yesterday and was very nice too, very moist and tasty

Jolaaled

kittie wrote: »

I made the sourdough ready last night, 520g of organic wholemeal bread flour and a 1 minute hand mix. It rose in the cold remoska last night and I baked it this morning. 40 mins then turned over and another 10. I just ate a slice and it is amazing, perfect, rustic, chewy and tasty just how I like it. I usually have the oven on at 250 then 200 for a good 45 minutes plus a dutch oven to wipe and re-oil. I am very very pleased and that is how I`ll be making my bread in future. Sausage casserole in it yesterday and was very nice too, very moist and tasty

Thanks, Kittie. Would you be able to post a link to the recipe please! (Can't seem to find it here).

THANK YOU!

southwestmaid

Dug out my Grande Remoska on Friday as I've not used it for a while only to find it stopped working half way through cooking. Rang customer sales and they said they would send me a new one and that they would then collect the old one. I bought my Remoska online, thought it was about 18 months ago, it was actually 2008. No quibble from Lakeland and my new model arrived this morning. What service!

I cooked a lovely roast chicken, on top of carrots, swede, parsnip and some par boiled potatoes and onion, brushed the potatoes with oil and switched on. Delicious, I'd forgotten just how good chicken tastes in the Remoska. Now I've got some vegetables and the chicken bones in it to cook soup...