Remoska cookers (merged)

[Deleted User]

renegade, that is a pity. You will have seen that there are some limitations but we have got around them by protecting outer edges with silicone and by using a timer when appropriate. I have made 4 different silicone rings and probably use 1 every time I cook

crockpot

Made toad in the hole in my grand last night. It was yum! I did cut out the tin foil circle with a hole in middle- cooked for 20 mins then put ring on and cooked for another 15-20 mins- kids ate it so must have been ok.

Tonight its a pork casserole- i am going to put it directly into pan-as its so easy to clean! Might look abit lost though only got 3 pork tender loins,going to cook with veg and apple plus chicken stock.

My slicone cupcake moulds came this am, so might make buns after tea.

mardatha

Desperatehousewife, tell me how the cake goes, I want to do the bero cherry as well but havent any cake tins to fit in the remoska.

Desperate_Housewife_2-2

mardatha wrote: »

Desperatehousewife, tell me how the cake goes, I want to do the bero cherry as well but havent any cake tins to fit in the remoska.

Hi Mardatha, Well, the cake came out beautifully but I didn't make it directly in the remoska tin I found a battered old blue and white enamel pie tin in the cupboard and it fit so I used that, the side were a bit sloped but I lined it and it was a success! Tastes lovely too, I was on a roll so I tried some almond slices out of the good housekeeping book (make a pastry with an egg yolk and line the base of the remoska, spread raspberry jam on top, whisk egg white and then fold in ground almonds and sugar, cook) I used the foil ring towards the end and it is lovely!

I spent years thinking I was rubbish at baking and now I'm cranking out some good stuff! I've ordered some baking books from the library (Delia, Nigella, Mary Berry) as I haven't really got many recipes. I'm going to have to watch the waistline now!

champys

kittie wrote: »

I am trying something completely new today. I am besotted with a new cookbook I got from amazon. the new moosewood cookbook.

kittie - I've had the Moosewood cookbook for many years and it is one of my all time favourites - and I'm not even a veggie! Look for this recipe for gingered carrot soup: you can make it as a thick sauce for over rice, and it tastes like the softest most delicate 'korma'. Nothing to do with the Remoska, sorry..... :-) But my OH's favourite is the carrot and mushroom bake, and that will do very well in the Remoska, now that you have reminded me I am certainly going to try that out. I have made so many recipes from that book, and they are all full of flavour, really fantastic.

recovering_spendaholic

I have been following this thread with interest as I am really tempted to get a Grand Remoska because my oven seems to be on more than it is off with my teenage DD and her friends making pizza and oven chips at all hours of the day and night.

I know you are all getting good results from the sound of it but I just don't get how the food on the bottom would get cooked properly. I notice also that some people say that you need to brown stuff before switching on - can you put the Remoska pan on the hob?

Kittie - I love Moosewood cookbooks too - I have the original and also one called "The Enchanted Brocolli Forest". The Moosewood original cheesecake recipe is the best cheesecake in the world!

Iguana

Iguana wrote: »

I keep looking at this and wondering whether to buy it; I think I might take the plunge now.

So now its arrived I would like some ideas of what people have cooked and has been successful please!

Desperate_Housewife_2-2

recovering_spendaholic wrote: »

I have been following this thread with interest as I am really tempted to get a Grand Remoska because my oven seems to be on more than it is off with my teenage DD and her friends making pizza and oven chips at all hours of the day and night.

I know you are all getting good results from the sound of it but I just don't get how the food on the bottom would get cooked properly. I notice also that some people say that you need to brown stuff before switching on - can you put the Remoska pan on the hob?

Kittie - I love Moosewood cookbooks too - I have the original and also one called "The Enchanted Brocolli Forest". The Moosewood original cheesecake recipe is the best cheesecake in the world!

Hi there RS, I don't know either, it just does! I made an almond slice today in it and I was a bit worried that the bottom of the pastry wouldn't cook but it did, better than the oven does actually. I don't know if you are able to put the pan on the hob, I would say not but someone on here might do?

morganlefay

Yum, we just had the following: 1 huge leek sliced and washed well, several new potatoes, not peeled but sliced finely, a clove of garlic, all put in the 'Moska with a dribble of olive oil and cooked for about 20 mins. While that was going on I cooked 4 leek and pork sausages, and when the veg were cooked, tender and melting I cut up the sausages and aded them to the 'Moska together with a big teaspoon of horseradish sauce (mustard would have been good instead) and a bit of grated cheese. I just warmed it all up a bit and served - delicious for 2 hungry people, tho next time I'd do 2 leeks as it cooked down a lot. It all took about 30 mins, and as I lined the frying pan (for the sausages) with Magic liner I don't even have to wash up a nasty frying pan. I love my 'Moska !

SuziQ

I expect it cooks the base of things from the residual heat in the heavy container the food is cooked in?It looks to get etremely hot from all the warnings and the metal frame it sits in.


Where have people got the silicone sheet from to make the rings to protect the edges. Also I have a teflon circle that I use in the bottom of a small tray to cut oven chips-I expect that would be ok in the bottom of mine when it arrives,to protect it and stop food sticking?