Remoska cookers (merged)

[Deleted User]

The cauliflower cheese pie on the rosti type base was amazingly good. It was supposed to last 2 days, my dh had seconds and thirds at supper time :rolleyes:

The sourdough bread dough is getting to room temperature as I speak, it has been sleeping in the fridge all night. Fingers crossed as the dough I did in the bm made a lovely loaf

I made the most scrummy granola in the remoska last night. From the moosewood book again and basically: oats, nuts, seeds, cinnamon, oatbran, all tossed with oil, malt and maple syrup. The smell wafting upstairs was unbelievable. I had to do it in 3 lots and have packed it all into a large lock and lock, which I have hidden. Lol, it is going to be so useful for all sorts of deserts eg with yoghurt and will last for a couple of weeks provided my dh with an antenna for nice food, doesn`t find it.

Muppet81

Hi Morganlefay

Sounds lovely but you could save even more fuel by putting the sausages on top of the veg part way through and cooking it all in the 'moska'. Added benefit of any juices adding more flavour to your veg.

Desperate_Housewife_2-2

SuziQ wrote: »

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?

Hi SuziQ, I use foil cut into a circle with a hole cot in the middle about the size of a cup (as recommended by the 'hooray for home cooking' people) I got some lakeland foil as it is so sturdy and re use it, I've not had to use any more since I got it as it lasts well. I'm off to lakeland today as I have a £5 off £20 spend so I'm going to get some bits and bobs and some of the non stick reusable cake tin liner as I've measured the remoska pan and it should fit exactly, I won't need to faff around with different cake tins (or pie tins lol!) now.

As regards the heat side of things, the pan and lid get hot but the stand doesn't and it has heat resistant handles so I've been taking it to serve at the table.

Desperate_Housewife_2-2

Iguana wrote: »

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

Hi Iguana, Hope you are enjoying the remoska! I tried bread as one of my first things and it was great, you can munch it while you make a cake lol!

Let us know how you get on...

[Deleted User]

Both sourdough loaves are finished. The one done in the bm is the most economical and easier. The one done in the remoska rose well and is full of good holes and looks great but so does the bm loaf. I gave it 35 mins and turned it out but the bottom didn`t sound hollow so it had another 15 mins turned upside down. The weight of bread in the remoska is 17 oz and I put 25 oz in the breadmaker. The cost of both in energy is about the same

lol it sounds like a scientific experiment: my conclusion is that I will be making sourdough bread in the bm in future

flossie217

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?

quote]

Hi. I'm probably not the right person to reply as I still haven't ordered my remoska yet but I have been reading lots about them. My instinct about putting it on the hob is probably not. The remoska is an electrical appliance and as your daughter and her friends will be using it safety first in making sure that the electric cable doesn't get damaged if they put the lid on. After all we all make mistakes.
There is a shallow pan or a rack available for pizza and oven chips.
Why not phone or email Lakeland and have a chat. I know that they would happily answer your queries and guide you towards buying the right products for your needs.
Let us know if you decide to get one and how you get on with it.

morganlefay

Hi Muppet, yes I did think of doing the sausages either first or on the rack and then decided not to as trying to lose weight (ha ha) and didn't want to eat all that fat that squirts out of sausages, so thoght a bit of olive oil would be healthier. But what I found was that the sausages cooked on magic Liner in a frying pan didn't give off any fat at all anyway ! So I should have done as you suggest and will next time. They were Mr Waitroses, and perhaps had less fat in anyway ! But thanks anyway :beer: Morgan

moor426

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 have had a grand Remoska for a few weeks. The largest size pizza it will cook is about 9 inches. Despite the measurements of the pan being given as 32cm, it would not fit a 12inch pizza. In addition, I will not allow my children anywhere near it when in use, this includes my 17 year old son. I am still learning the best way to use it.


Moor

snow

SuziQ wrote: »

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?

Poundland sells wonderfull silicone liners, I'm using them for more than two years now. As they are so cheap, I bought several liners and cut them to fit all my round and square tins. Though I need to add that both sheets and liners become stained with time.

Desperate_Housewife_2-2

I bought a magic cake tin liner today and cut it to fit the remoska pan. I've got a dundee cake in there at the mo...can you smell it cooking?! I just put it straight in and its working well.

....right, just got it out and tested with a skewer and its perfect, 50 mins and I could have taken it out a couple of minutes earlier (if I hadn't been on the computer!) Its easy to get out too as I held the edges of the liner, no burny fingers!