Remoska cookers (merged)

ghp

champys wrote: »

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?

It's for the standard, and there are two of us chomping away at it

ghp

Desperate_Housewife wrote: »

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.

I was going to do a curry tonight too, Desperate Housewife, but I haven't tried rice yet in the Remoska. I don't have a separator pan - anyone got any ingenious ideas? Would the rice not have to be covered so it doesn't dry out?

Desperate_Housewife_2-2

ghp wrote: »

I was going to do a curry tonight too, Desperate Housewife, but I haven't tried rice yet in the Remoska. I don't have a separator pan - anyone got any ingenious ideas? Would the rice not have to be covered so it doesn't dry out?

Hi ghp, have you got an ovenproof dish that would fit? I know it sounds messy but the curry surrounds this while the rice is cooking, its still easier to wash up though. Thats all the seperator would do anyway. As for the actual cooking of the rice, I just rinse a cupful of rice, add to pan, pour 2 cups boiling water and leave in remoska until cooked. It takes a bit longer than it would in a pan, around 30 mins (at a guess) just keep an eye on it...

I can see this being great for leftovers as they taste much better oven cooked.

ghp

I'm definitely going to try this - must look for a dish to fit. You don't cover it, then, Desperate Housewife?

Desperate_Housewife_2-2

ghp wrote: »

I'm definitely going to try this - must look for a dish to fit. You don't cover it, then, Desperate Housewife?

No, I leave it uncovered. I kept looking throught the window and when I thought all the water had absorbed into the rice I took it out and left it to sit for 5 mins and it was lovely and fluffy. It didn't stick together or anything, much better than the pan method.

ghp

Desperate_Housewife wrote: »

No, I leave it uncovered. I kept looking throught the window and when I thought all the water had absorbed into the rice I took it out and left it to sit for 5 mins and it was lovely and fluffy. It didn't stick together or anything, much better than the pan method.

*counts minutes to dinner time* :T

[Deleted User]

I`ll be trying the remoska rice method tomorrow, while curry is cooking in the separator. I`ll be making a dish from foil for the rice

another experiment today: rhubarb pieces in ginger wine + water+ sugar. Its cooling now and looks good. I hope I haven`t made it too strong as I got carried away with the wine but no matter as a little will go a long way

more sourdough bread dough now raising in the remoska and more also cooking ala french loaf in the bm. I just kept 2 oz in a lock n lock in the fridge, for the next bake session. We had frozen, thawed, remoska sourdough bread today with soup and it was very delicious. I am so glad that I can continue to make sourdough

ps I haven`t used my oven for almost 3 months now

ghp

kittie wrote: »

I`ll be trying the remoska rice method tomorrow, while curry is cooking in the separator. I`ll be making a dish from foil for the rice

another experiment today: rhubarb pieces in ginger wine + water+ sugar. Its cooling now and looks good. I hope I haven`t made it too strong as I got carried away with the wine but no matter as a little will go a long way

more sourdough bread dough now raising in the remoska and more also cooking ala french loaf in the bm. I just kept 2 oz in a lock n lock in the fridge, for the next bake session. We had frozen, thawed, remoska sourdough bread today with soup and it was very delicious. I am so glad that I can continue to make sourdough

ps I haven`t used my oven for almost 3 months now

Kittie, the rhubarb sounds lovely.

Have you described your sourdough method futher back in this thread? I've lost track! I have recipes in my breadmaker book but would like to know how to adapt for the Remoska.

SuziQ

I have a chicken in mine as I sspeak,have used it several times now and it's a great little cooker.
However............I can't shake off the feeling that I wished I had bought the grand! The chicken barely fits-yet it's smaller than I usually buy. Is Lakelands promise really that good that I could send it back and swap for the bigger one? I have been told this by several people but it seems too good to be true and I am too embarrased to phone up and ask!

ghp

SuziQ wrote: »

I have a chicken in mine as I sspeak,have used it several times now and it's a great little cooker.
However............I can't shake off the feeling that I wished I had bought the grand! The chicken barely fits-yet it's smaller than I usually buy. Is Lakelands promise really that good that I could send it back and swap for the bigger one? I have been told this by several people but it seems too good to be true and I am too embarrased to phone up and ask!

SuziQ, I'm thinking the same thing myself some days, and it's mainly because of the chicken. I'd rather buy a bigger one, and cook it with roast potatoes, and the standard just isn't big enough. However, I like the standard's size for other things - scones, focaccia, deep dish pizza. I'm not really sure I've made the right decision, but for most of the things I've made, the standard has been ideal and I'm telling myself it wouldn't be worth the hassle changing/worktop space/infrequent need to get the grand.