Remoska cookers (merged)

Jolaaled

celineg wrote: »

Where can I buy a Bravoska or does anyone know of any links where I can find a demo on it?? Or anywhere where I can easily compare it to the Remoska??

Thanks again...Celine

Had a look on google:
It seems that, with the Bravoska, you can use it either way up..with the heat on top (like Remoska), or underneath, to use as a frying pan. Dunno how useful this would be tho.
Its cheaper to buy initially, but more expensive to run. It's an oval shape, not round and it has different temperature settings, rather than just 'on' or 'off' (as in the Remoska).

Not sure which one is best...so many decisions! Does anyone have experience of the Bravoska on here (or any other Czech delights!!).

[Deleted User]

I made a hm chicken and mushroom pie yesterday. I had an enamel pie dish 20 cm bought from cardiff market. The old fashioned round, white type with a blue edge and I put a longish strip of silver foil underneath so I could get the dish out. I used the shallow tin and cooked about 50 mins, keeping my fingers crossed as this was a pastry bottom and top pie and chicken in a condensed soup recipe

well no worries at all, it was simply scrumptious and easily enough to feed 3. If I did it straight in the pan it would feed 4/6

charlies_mum

Dinner tonight is Asda yellow stickered chicken breasts with leeks and ham. I have the timer plugged in to turn on about quarter of an hour before we get in, then I will turn on the steamer for the veg, take the dog out and when we get back dinner will be ready :T

Clutterfree

newleaf wrote: »

There are just two of us, so I decided on the Standard one, but looking at Clutterfree's lovely roast & spuds, I'm already regretting my decision not to get the Grand size. In your case, with growing lads to feed, I'd definitely go for the Grand.

Have you had yours long Newleaf?
I'm sure someone on here said that they got the standard at first but decided it wasn't big enough and Lakeland let her change it for the Grand.

Jolaaled

carly wrote: »

I have a friend with Bravoska. It does not seem to have the same build quality as the Remoska in my opinion. The instruction booklet is a basic photocopy (not very good translation ) I seem to remember there are few, if any, recipes. It is not non stick but does have a temperature control. The top and base are of a similar depth ( both smaller than the pan of the grand remoska) but can be used with the heating element either on top as in the remoska , or underneath ( like an electric frypan ). It consumes more electricity than the remoska but the cooking principals are the same.

Gosh..i just don't know which one to go for now.

Sunnyday

:j :j :j :j :j :j

I`ve done it !!!!!!
Yippee!!!!
One standard remoska ordered for meeeeeeeeeeeeeeeeeeeeeeee!:D

It`s out of stock until the end of the month but i ordered that and the rack and got it at the old price too.
The lady on the phone was lovely and i rang up and said i had a query regarding the price, she told me that if i ordered on the web it was the new price and over the phone it was the old price as the kitchen catalogue price didn`t expire until the end of August.
Thank you so much everyone i`m all excited now:D
SD

Sunnyday

Jolaaled wrote: »

Gosh..i just don't know which one to go for now.

It depends on whether or not you want to cut your electricity bill i think.
The remoska uses far less
HTH
SD

ghp

champys wrote: »

Hi ghp - I have just caught up with the thread after being away. If you are still following it, could you please explain how you do your deep dish pizza in the Remoska? Over the years, I have worked on my thin & crispy HM pizza, and just when it was perfect, my DH remarked that actually he prefers a deep pan style! I've done some googling, but a lot of the American deep dish pizza recipes use cornmeal, which I cannot get in this part of France. How do you make yours? Thanks in advance - Ch.

Hi champys - not only am I still following this thread, I'm addicted to it!

Regarding the deep dish, well, I thought you'd never ask! Like you, I was working on the thin and crispy variety, and getting quite good, but post-Remoska, decided to try a deep dish. I've now made a couple and they've been delicious.

Here's the recipe:

(I make the dough in the breadmaker.)

140ml/5fl oz water
15ml/1tbsp olive oil
225g/8oz white bread flour
5ml/1tsp salt
2.5ml/half tsp sugar
2.5ml/half tsp easy blend dried yeast

I use the dough setting on the breadmaker, take out the dough and shape it into a rough circle, then put into the Remoska pan (I've just got the deep one - wonder how it would work in the shallow?) and squish it into the sides.

I use tomato puree for the topping rather than a tomato sauce as I find it makes the pizza less soggy, so a few squirts spread out with a palette knife, then sliced onion and garlic, some mushrooms, peppers or whatever and then a ball of Tesco Healthy Living mozzarella sliced on the top (bonus of the smaller diameter deep dish rather than the larger thin and crispy is that the topping's much more cheese-dense using the same amount of cheese:D )

A very sparse sprinkling of dried herbs, some salt & pepper to taste, olive oil drizzled over the top and it's ready for the Remoska.

Sorry, I haven't actually taken a note of the time it takes to cook - I've just kept an eye on it and switched off when it looked ready - possibly 20 minutes?

No cornmeal involved, and it's lovely and crisp underneath, which is hard to achieve in the oven - much better in the Remoska, I think.

champys

ghp wrote: »

No cornmeal involved, and it's lovely and crisp underneath, which is hard to achieve in the oven - much better in the Remoska, I think.

Thanks ghp, I am going to give that a try! Question though - is this quantity of dough for the standard Remoska or the grand, and how many does it serve as a pizza?

Desperate_Housewife_2-2

Thanks for all the interesting posts and recipes, I'm really enjoying this thread! Just caught up with all the posts after the weekend. I didn't use my remoska much because I had a salmon I did in the fish kettle and a BBQ for visitors. I am planning my leftovers though, I've got some lamb leftover from the BBQ so I've got it mixed up with the leftover ratatouille and I'm going to mix it with madras sauce and some fried onions and garlic and make a curry in the remoska tonight along with rice done in the separator pan. It sounds a bit ropey but I reckon it will be nice. I was wondering about doing naan bread in it too. Depending on how hungry/organised I am I'll try and take a piccie again before we all descend on it!

I've got quite a bit of the salmon left too so tomorrow I might make a fish pie in the remoska.