Remoska cookers (merged)

Naseby

What a great thread this is! Thanks to all for all your hints and tips! I LOVE my Remoska and wonder why I didn't buy one ages ago. I wanted one when they first came out but thought it would probably end up in the back of the cupboard like all the other gadgets we must have. How wrong could I have been! I have never had my oven on since I got it which is about 4 weeks now. Everything which is cooked in it tastes so good! I am not the world's best cook but am really getting an interest for cooking again. Trouble is I would love to have the grande and the small one but don't have the room for them!

UBAMOTHER - I cooked a 1.45kg chicken in mine a couple of nights ago. It was a squeeze but I got it in and managed to put a few potatoes down the sides. It tasted fabulous! I put some butter under the skin at the neck and brushed it with olive oil and it was so moist. Even when it was cold it tasted wonderful and still moist. I don't think you would get anything bigger in the standard. HTH

Thanks again for a great thread. I reckon we should all be on commission from Lakeland for all the extra sales they must be getting!

champys

Desperate_Housewife wrote: »

AlwaysHappy, how about just balancing the salmon on top of the spuds? They should be ok and you could fit everything in then.

Yes - I have done this in the past, with the salmon fillets in little foil parcels. That works very well. I added some boursin cheese to the salmon in the parcels, or a little mayo and fresh dill is very nice too.

Clutterfree

Remoska owners I have a question please.

I have noticed that when I cook anything - rolls, cakes, toad in the hole, etc - one side cooks/browns more than the other side, so much so that I have taken to twisting the lid round half way through cooking so that the other side browns evenly too.
I was wondering if anyone else had this problem or is it just my Moski?
Thanks.

Naseby

Clutterfree - I have this problem too, so much so that I was thinking of returning my Remoska to Lakeland. When I cook a casserole or anything with liquid, one side is bubbling away and the other side isn't. I've had a careful look on the lid to see if anything was wrong but couldn't see anything. Everything seems to have cooked ok so I haven't done anything more about it. It will be interesting to see if you get any more replies

Muppet81

Mine seems to cook very evenly. When I did a victoria sandwich last week I watched it cook (sad I know) through the glass and the bubbling, rising, browning process was really even. I was impressed!

I think I would speak to Lakeland about this if I was you.

jan2januk

Hi

Someone mentioned a little while ago about cooking a Christmas cake in the Remoska. I haven't done that, and think it would probably get too dark on the outside before the inside cooked. But I have made quite a large, fairly rich fruit cake (The Guinness Fruitcake from Delia's Book of Cakes). In the recipe it was suggested 2 and a half hours to cook in the oven. Mine was done in 50 minutes in the standard Remoska (and tastes very nice too!)

Jan

Clutterfree

Wow Jan that is quite a fuel saving!

mardatha

I havent had any probs with mine cooking unevenly either. I love it so much --in over 40 yrs of marriage this is the first time I've enjoyed cooking LOL!

perrywinkle

Hi,

made a potato, onion and bacon hotpot tonight from a recipe I had picked up on the grocery challenge:

Potato, Onion and Bacon Hotpot.

This is not my recipe. I found it on one of these grocery challenges a few months ago but am afraid I have no idea who posted it originally.
We thought it was really tasty and simple to do.

Slice a medium potato per person into thin slices (2mm thick)
Slice one large or 2 small onions
Chop up some bacon or ham (1 rasher of bacon per person?)
Make a basic white sauce (we made ours cheesy) Half pint milk quantity.
Grease a deep oven proof dish. Layer the potato, onion and bacon, season with pepper. When you've half filled, put some of the white sauce in then continue filling and finish with white sauce on the top.
Bake in oven at 200c covered for 1 hour then remove cover and finish for another hour at 180c.
DELICIOUS.


I cooked it in a round roaster I have which fits well inside the remoska and sits on top of some magic liner and covered it with foil for the first hour then uncovered for the second hour and as the poster said before it was delicious and very simple although for the size I did I used 1 1/2 pints of cheese sauce, I just layer up the potatoes, onions and bacon using as much as I think it needs as it really depends on the size of dish you are using for the number of people you want to feed. It reheats really well. I also use chopped cooking bacon (the packs you get with all the mis-shapen end bits)


Since there had been mention of uneven cooking in a previous post I did double check and certainly mine cooks very evenly and I'm really impressed by it.


HTH
Perrywinkle

Steel_2

Ok...I'm convinced. I want one, if only to cut down on the gas I use cooking every night on the range.

I have £50 wedding present (only two years late but I guess better late than never) to put towards a standard one.

It was a toss up between a remoska or a second-hand carpet cleaner, but I convinced myself I could hire a Rug Doctor from Homebase once a year instead.

Thanks chaps. Great thread. Off to get one now....