Remoska cookers (merged)

Desperate_Housewife_2-2

Muppet81 wrote: »

I baked each sandwich tin individually so it did take double the time (20 mins for each tin).

Has anyone managed to cook both at the same time and if so, how?

Hi Muppet81, I tried to make double the amount of muffin mixture and thought i could use a tin balanced on top of the rack but it seemed to make the ones below soggy, Once I moved them they were fine and finished off ok so now i just do the usual amount and do 1 batch at a time

[Deleted User]

it was whole trout minus head and tail and I turned it over part way through cooking. I have never put mint in it before but I had some in a pot and maybe it was the remoska way but the herbs permeated into the fish and it was so nice. Cooking time? maybe 25 mins but I didn`t time it

Desperate_Housewife_2-2

shopndrop wrote: »

Would I need to use silicone bakeware or magic liner when using the deep pan or can I just put food straight onto the pan?

Hi shopndrop, I got the magic liner as I am a bit wary of scratching the non stick lining which I should think would be easy to do. However you can put food straight into the pan, things like casseroles and ratatouille can go straight in. I use the liner when I do bread as the crust could scratch it I suppose. Maybe its just me playing nice with my new toy but I would hate to scratch it.

csarina

When I do a roast dinner, I always time the meat so it finishes at least half an hour before the veg is ready. So I put the roast spuds in the steamer for 10 minutes, then add them to the roast 30 minutes before the roast comes out, then take out the roast and leave with a piece of foil over it, turn over the roasties, put on the rest of the veg in the steamer......I have solid rings on my cooker so I turn the ring off 10 minutes before the end of cooking time, the veggies cook in the residual heat.

Carve the meat, and by that time everythng is ready, roasties cooked veg cooked and sauce made................................its a method I have used sucessfully for many years now. Meat will retain its central heat for as long as an hour if you cover it with foil, I prefer to err on the side of caution and allow it to stand for 30 minutes.

Crockpot, when I make scones I use a 7" tin and mark the scones into 8 cook on the base of the pan. If you want individal rounf scones place then round the base of the pan in a circle and fill in the circle if you see what I mean...in a regular you should be able to cook at least 8 like that. Look at the video on the lakeland page she shows scones cooked in the base of the Remoska in a ring.

Batch baking is the best way, I found this out by trail and error. The only time I cook under the shelf is when I cook say prok chops with roast veg, chops on the rack, veg underneath to cook in the fat from the chops.

You will find out by using the Romuska what works for you.

Desperate_Housewife_2-2

...just a quick word about gravy and then I'll get me coat...

I drained the juices from the chicken today and made some gravy out of it on the stove in a pan and I have to say it was the nicest gravy I've ever made, even the kids commented. I put 2 tspns flour in a cup with about 20mls cold water and made a paste, then added the juices slowly to prevent lumps. In a saucepan I fried some chopped red onion in olive oil and 1/2 tspn sugar to caramelise them and when dark brown added the flour mixture and rest of juices. S&P and a tbspn malt vinegar and cooked for a few mins. The flavour was superb. I don't know what the remoska does to the chicken but it keeps it moist and allows the chicken juice flavour to drain away. It was good.

sistercas

happy birthday csarina:beer:

zappster1966

Feeling rather embarressed about using a Remoska for merely bacon rolls, this afternoon we went ooh laa laa for our Remoska Meal Number Two.

Steak & Ale with tatties & veg. Trooped back up to Somerfields & got 2lbs of braising steak for £3 (use by today hence going cheap), bottle of ale, some plain flour, couple of onions, some mushrooms & a small jar of mustard. Came to £5.70 in total.

Diced the steak, into the Remoska it went with the above, meanwhile the steamer's doing the spuds & veggies ... added the spuds to the Remoska (although quite why I don't know, seemed like a good idea at the time).

End result ? According to the electricity meter we used £0.26 worth of electricity
preparing one of the best meals we've had in yonkies. The steak was just .... oh I can't even describe it .... it just fell to bits in my mouth .... just like Granny's way back in olden times (she used a slow cooker, incidentally, for just about everything). Fed four no bother at all & there's quite a bit left over too (not for long there ain't).

Again, in terms of cleaning it'll take no time once I scoff what's left. Just a quick rinse out. And again everyone's peering through the wee glass window LOL. I like this Remoska thing very much, it adds a bit of individuality to the kitchen, the food's excellent & it's cheap to run too. Where's it been hidden the last umpteen years ?

Muppet81

I have just made the most delicious dish in my standard Remoska.

Page 38 in the GF magazine has a recipe for Green Garden Veg Pie. Try it is cooked perfectly. I am veggie and had it on its own but cooked a couple of lamb steaks for OH to go with it.

If you don't have the magazine but fancy a go, here is the gist of it without reproducing it in full -

make a cheese sauce 1 pint - add 8oz frozen peas and a few frozen broad beans and a handful of chopped chives
Slice 2/3 large spuds into rounds (skins on) - cook in boiling water for 5 mins
Add cauli and brocolli florets and boil for 3 mins more
Retain enough potato rounds to cover the top
Mix the veg and the sauce in the base of the Remoska
Cover with potatoe rounds and top with grated cheese
Bake for about 45 mins
I added a few halved cherry toms with a sprinkling of dried thyme 5 mins before end of cooking

Yummy!

SuziQ

I am seriously considering getting one of these to avoid heating my large gas oven through winter. My daughter will be off to Uni (please God let her get the grades!) so it would just be me,my 12 year old (v.good appetite) and my 6 year old-will the standard be ok for us three?
Many thanks for your advice.

mummysaver

Morning SuziQ, think the standard is for 4 people, the grand is for 4-6 people. I have the grand and there are 6 of us, all with very healthy appetites, ok we're piggies! Anyway the grand holds more than enough for all of us, so I'm guessing that the standard would be enough for 3.

I bought mine on Saturday, and have so far done a roast, focaccia, chips, burgers and pizza in it, all have turned out really really well. My main reason for getting one, other than loving gadgets, was to stop having to use my big gas oven, which is also pretty inefficient unless it's full, and I think that the remoska is going to save me quite a bit in energy costs.