Remoska cookers (merged)

Desperate_Housewife_2-2

libra10 wrote: »

Thanks for answering. The worktop is 38 inches and I'm 4ft 9 ins.

Hi Libra10, You could always order it and see how you get on, Lakeland accept returns no questions asked.


I've ordered a grand! A bit spur of the moment but I am using my standard every day and loving it so I've pushed the boat out (budget completely blown now!) but I wanted to get in at the cheaper price before it goes up at the end of this month. I got the rack and qualified for the free gift and free delivery too. I can see me using the standard during the week and the grand at weekends for bigger joints, especially through the winter. (Got a bit of an adrenaline rush when I decided to order it though, mixed with nausea and guilt for spending so much money!!) It will pay for itself over time though especially with all the price increases so in my defence your honour, I just had to...

I'll let you know how I get on.....


BTW, there's a well worn trail from the kitchen to the computer now! Do I need therapy?

shopndrop

libra10 wrote: »

I've read through all the thread and one minute I decide to order a Ramoska, the next I think it will be stuck in the cupboard along with the George Foreman and sandwich toaster. I'm a Libra and take indecisiveness to the max!

One question I wanted to ask - I'm under 5ft tall and struggle to see the glass top of the chip fryer when being used. Will I also need a box to check on the clear glass lid of the Ramoska?

Thanks for replies.

Just measured my worktop - 35.5" high and Remoska on stand is 6.5". I can see through glass top no problem and I am just 5' tall.

Clutterfree

Did oven chips in it today.
Took longer than in the oven and they were a bit soggy.
Maybe they are better in the shallow pan?

squiggles

Clutterfree wrote: »

Did oven chips in it today.
Took longer than in the oven and they were a bit soggy.
Maybe they are better in the shallow pan?

do you put chips in a pan then onto the rack

or

in a pan then straight to the bottom of the remoska

many thanks

gairlochgal

Mushroom goulash was very nice. Did rice as well in the separator pan and then took it out and kept it warm while the goulash finished.

libra10

shopndrop wrote: »

Just measured my worktop - 35.5" high and Remoska on stand is 6.5". I can see through glass top no problem and I am just 5' tall.

Thanks shopndrop for your helpful information. The Ramoska seems much shallower in depth than the chip fryer and I should easily be able to view the glass lid. There are three of us here and now just wondering whether to go for a standard or Grande.

Last night I was watching a quite new Ramoska Grande with rack being sold on Ebay. It went for £90 (including rack) plus postage. Not a great lot cheaper than current Lakeland prices.

Decisions! Decisions!

linni

I bought a grande from our local Lakeland and they gave me the £10 off when I mentioned the summer catalogue and there is a lifetime gaurantee... Cooked chicken, new potatoes and courgettes in it and it was great. Also tried flapjacks - all gone now!

shopndrop

linni wrote: »

Also tried flapjacks - all gone now!

Did you do the flapjacks for 20 mins as stated in the recipe book that comes with the Moska. Just wondering as when I did them (the first thing I tried) they were overdone after 20 mins and haven't tried since, although have done lots of other things with success including some fairy cakes yesterday which were so light and airy - really pleased with them. Would like to try flapjacks again as so many people have said how good theirs have turned out - just wonder how long I should do them for this time?

Muppet81

I did mine for exactly 20 mins and they were perfect. Used silicone sheet in base. Did not cover with foil.
I removed the lid immediatley, cut into 8 sections with a non stick spatula and left to cool a bit then tipped out carefully.
I did leave them to go completely cold on one occasion and they were a pig to get out as they had welded themselved to the base as the butter cooled down

newleaf

Well, after my first week of Remoska cookery, here is a bit of feedback:

Cake - turned out very well, as previously reported, and took much less time than conventional oven.

Clutterfree wrote: »

Did oven chips in it today.
Took longer than in the oven and they were a bit soggy.
Maybe they are better in the shallow pan?

Chips - My original shallow pan arrived damaged (mis-shapen & therefore useless), so I tried frozen oven chips in the deep pan first time - not a success, greasy & soggy, and took forever. When the shallow pan replacement arrived I did oven chips in it and they were a complete success. Place frozen chips directly in shallow pan, turn them over half way through cooking, and they will be crispy & golden - just like a normal oven!

Lamb chops - not a success, I much prefer these cooked under my (gas) grill. What I've found with cooking meat - and I'm still waiting for my rack to arrive as it's out of stock - is that meat sits in it's juices and 'steams' rather than going gold & crispy. I'll try again when the rack comes and see if that helps - I have a feeling it will.
I also find it hard to 'brown' onions & garlic in the deep pan, the stuff just seems to be too far away from the element, but in the shallow pan it works better.

Chicken curry & mushroom pillau rice - very successful. Made this yesterday. Used frying pan on hob to brown chicken portions first, then the rest of the curry was all done in the deep pan of the Remoska - it was a favourite of ours, the Chicken with Ginger & Coriander recipe from Madhur Jaffrey's Indian Cookery (BBC 1982), if you're interested (I recommend it!).
I made the mushroom pillau rice (recipe from same book) in the shallow pan afterwards, the curry was covered with foil and reheated quickly by swapping the pans over once the rice was cooked. :beer:
There is curry left over for lunch today, which means my deep pan is out of commission until this afternoon, - a shame, as I'm itching to try some bread rolls in it!

On the whole, I'm really pleased I bought the Remoska. I wish I'd gone for the Grand size rather than the Standard, even though there are only 2 of us. I doubt I could get a whole chicken in the Standard, especially as it would be better raised off the bottom of the pan and out of the way of the juices IMO.
I am looking forward to the rack arriving, and have now also ordered a separator pan and cookbook. When funds allow, I may consider buying a spare deep pan for it.
I don't think it will make my hob & grill redundant, but I have only used the oven once (for a full roast dinner) since getting the Remoska. :T