Remoska cookers (merged)

flossie217

Does anyone have an idea as to whether the Remoska is cheaper to run than putting on the oven for those of us with gas cookers?

mardatha

Can I somehow roast frozen veg in it ? Was thinking of roast chicken with veg arranged around it, but not sure if you can do that with frozen mixed veg.

fiish

Would suggest defrosting the veg first. The main problem in roasting frozen veg is that it dries up really quickly, though in my experience the Remoska seems to retain more moisture than most ovens.

(enough that my oven chips aren't as crispy as I'm used to - but I'll happily acquire a taste for soggy chips in return for a smaller leccy bill )

mardatha

so defrost it then cook it ? or just defrost it then throw it in ? The reason I'm asking is that I should eat veg for health but hate the bloody stuff, can eat it if roasted, but dont want use the big oven any more.

AlwaysHappy

The rice I made for my first trial was delicious - really soft and fluffy. I hardly dare admit that I have a rice cooker - but this was much nicer! (yikes!). Hubby is away tonight (so doesn't yet know about the purchase) am heading off to bed with the Remoska cookbook - what a life I lead! Can't wait to try out some more things.

Clutterfree

I'm going to try toad-in-the-hole tomorrow.
Has anyone done this yet? Any tips please?
Thanks.

Muppet81

Make sure your recipe includes 4oz of flour. My booklet with the Remoska says 2oz and this does not work. If you look at any recipes for Yorkshire Pud, they have 4oz for the other ingrediant quantities.

kazmeister

Clutterfree wrote: »

I'm going to try toad-in-the-hole tomorrow.
Has anyone done this yet? Any tips please?
Thanks.

Yes yes I did it tonight. I have NEVER been able to do Yorky puds so it was an experiment for me which went brilliantly. I doubled the recipe in the cook book as recipe was for 2 people and I knew the mix wouldnt be enough to fill the Grand that we have. I dont like yorky puds but even I ate it and it slid out of the pan without so much as a thought of it sticking. :T :T :T

AlwaysHappy

I thought I'd try bread in it today - I usually make it in my panasonic. I was going to make the dough in there and then cook it in the remoska - I have a standard one - can anyone let me know ingredient quantities - I don't want it sticking to the lid! and do I do it in the deep dish?
2nd question - I'm also (at a later stage) thinking of trying the artisan dough which I believe you make and then just tear off bits as needed - again, has anyone done this and roughly how full would you fill the pan?
Went to bed last night dreaming of all the possibilites.... I'm getting old - it used to be George Clooney I dreampt about!!!

Muppet81

I make the Foccaccia dough out of the Panny booklet and just gently press it down into the base of the deep pan. Leave it for a few hours to rise then bake for 20 mins or just a tadge longer. Remove from tin and leave to cool.

I don't add the onion or anyhting, just leave it as plain bread. It makes lovely wedge shaped sandwiches. Last time, I used 100g wholemeal and 200g white. That was really good too.