Remoska cookers (merged)

[Deleted User]

Jolaaled wrote: »

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

THANK YOU!

Oh I don`t have a recipe jolaaled, I just go by texture and wetness really. Sourdough and yeasts will multiply and rise, given flour and water. Salt is about 1 and 1/2 tsp usually. Cold = slower rising so I just look to see when it looks high enough and then I switch on. 520g of flour seemed to be a good amount to start with, then I mix in ground up sea salt and bung in the starter and add water and that is it

Today I am making a simple lunch of crispy potato wedges and then at the end I will put some eggs in to cook as well, one source of heat, brilliant

southwestmaid

Kittie do you cook your wedges in the shallow tin and do you use oil? I never seem to get my wedges crispy enough.

[Deleted User]

It might be down to the type of potatoes. I am using cara (home grown) and I wedge them with skins on then soak in cold water, which gets rid of starch. Drain and wrap in a tea towel to get rid of water. Any pan works but I used deep pan today and dropped them into olive oil and swished it all over with my hand. They got crisp and then I moved them across and dropped some eggs in. A lovely simple meal with simple veg

I have a pizza in the same deep pan now, the grande remoska. Home made pizza dough, covered in tomato puree, onion, garlic, olives, anchovies for taste and a tin of sardines. A little grated cheddar sprinkled on top. I am experimenting with wholemeal flour today and made it wetter, then spread it over the base with olive oil on my hand

southwestmaid

Thanks Kitty, I'll try soaking them first.

dreaming

Well my Remoska (grande) arrived yesterday and now I don't know what to do with it. I bought it as I only have a small oven and last Christmas was a nightmare trying to juggle all the dishes round to get them cooked. I do chicken and beef (no-one likes turkey) roast root veg, yorkies, plus other veg/gravy/sauce. My plan is to cook one of the joints in the Remoska but I will have to have a practice first I think. I have bought the recipe book and will have a read of that this weekend, and will try to readt through this thread to get some tips.

southwestmaid

dreaming wrote: »

Well my Remoska (grande) arrived yesterday and now I don't know what to do with it. I bought it as I only have a small oven and last Christmas was a nightmare trying to juggle all the dishes round to get them cooked. I do chicken and beef (no-one likes turkey) roast root veg, yorkies, plus other veg/gravy/sauce. My plan is to cook one of the joints in the Remoska but I will have to have a practice first I think. I have bought the recipe book and will have a read of that this weekend, and will try to readt through this thread to get some tips.

I always cook my chicken in the Remoska, I prefer it to my conventional oven because it stays so moist. It really is lovely. I lay a piece of foil over the top to stop it burning then take it off to brown when almost cooked.

Angelina-M

Morning all.

Whilst searching out all the bargains in the sale last week, I finally purchased a Remoska after staring at them suspiciously every time I go in Lakeland.

Anyway, tried jacket spuds, cooked beautifully. I split them open and mashed up the insides with a bit of bacon and mushroom and topped with cheese and had gorgeous twice baked spuds.

I've done a curry, fish pie, salmon fillet, cauliflower cheese etc all have been successful. I've yet to do the two big test, homemade pizza and yorkshire puds but hopefully I can try them before the week is up.

My daughter is looking at it enviously and thinks it would be great as she has just moved into her own house but cannot afford the initial outlay so I wondered do they ever have the Remoska in the sale?

I have to stop going into Lakeland to just 'browse'!

ariba10

It is the only way to cook a chicken.

Angelina-M

ariba10 wrote: »

It is the only way to cook a chicken.

Thanks. I did chicken portions until cooked then chucked a jar sauce on top as I was outside working and really didn't have time to do anything else. Not the same as a full chicken but still really tasty, especially as it looked after itself.

I've just been on the Lakeland website and quite like the look of those Cobbs too. Another expensive must have to save up for lol!

[Deleted User]

I have had my remoska for three years now and I feel it has paid for itself over and over as I rarely use my 'big' oven at all.As I live alone my 'mosky',microwave and slow cooker are the things I use the most, and it has cut down on my electric bills quite a bit.great for cooking smaller portions.