Remoska cookers (merged)

Clutterfree

squiggles wrote: »

anyone know please what method have you done? that questions to those who got soggy chips

I have the Grand and just put them in the deep pan (don't have the rack or shallow pan yet) but they took ages so would not recommend.

HTH xx

morganlefay

I got a lovely little round red silicone cake 'tin' from Asda last week, and it exactly fits the standard pan (I haven't got a shallow pan) It was £5 and I plan to try chips (only for 2 of us, and not many as we're SLIMMING - ha) on it. It fits so well that it doesn't seem to need support, but I could always put the rack under it if really necessary. HTH anyone wondering whether to get the shallow pan as well. (tho I think it will hold less stuff as the sides are quite sloping) Still, for a fiver it seems worth a try !

shopndrop

squiggles wrote: »

anyone know please what method have you done? that questions to those who got soggy chips

Haven't tried bought oven chips but did HM ones. Coated them lightly in oil, then put them on a tray on the rack in the grand, the ones on the outer edge crisped up slightly but the ones in the middle were a bit soggy. Wasn't sure if I should have put oil on them or not, just did them how I would in the normal oven.
Will hopefully try McCains in the next week or so and will report back.

Muppet81

I had a couple of failed attemps at chips. Not shop bought but cut from 'real' potatoes.

Rubbed with a little olive oil (probably too much) and in base of deep pan - soggy

Rubbed with olive oil and in base on silicone tray - soggy

Determined to get it right so .....

Bought shallow pan (already had rack)
Cut chips from Maris Piper potatoes
Dried really well
TINY TINY amount of oil on hands and rubbed all chips. They did not really look to have any oil on them. Might try next time with none at all
Turned rack upside down and arranged a layer of chips on it so just raised off base
Did not turn the golder brown of ordinary chips but did colour up, stayed dry and were lovely and fluffy inside.
Enough for 1 person

They were rather nice but there were not many of them. Not sure what will happen when I try to increase the quantity.

I did wonder about buying the shallow pan but it does seem to cook things such as chips a lot quicker and better.

Hope this helps

LouiseJ

I have bought a pizza tray from home bargains that just fits on the top of the rack in the grand. I will try some oven chips on that later and post my success/failure:D

I have wondered if the slimming world method for chips might work too. Par boil chunky chips then drain and dry thoroughly. Shake the pan to fluff up the edges and spray with frylite/oilspray. A bit of a faff but might come out with crispier chips...............will experiment later:rolleyes:

Frozen sausage rolls turned out lovely.

newleaf

Squiggles, I answered your chip question in my long post, but you must have missed it. McCain Homefries work fine in the shallow pan, but not the deep pan. Just put them direct into shallow pan, and turn over half way through cooking, they will be just as good as done in the conventional oven.

[Deleted User]

re getting the hot pan out: I was always catching my wrist and getting little burns but I this morning found a knitted pair of oven gloves that I bought months ago. They protect the wrist area as well as the hands and can handle high temperatures. I have just used them after my remoska was on for an hour. I held the pan in my gloved hand and I also turned the bread over onto my other gloved hand

The gloves have a label: JML incredible
I can vouch for them. Do not use them wet!!!!

about £5 each. This one
http://www.jmldirect.com/Incredible-Oven-Glove-PI5982/

Naseby

Morning everyone,

CHIPS - Tried Aunt Bessie's Chips in the shallow pan in the standard and the packet says to cook at 230 degrees for 20-25 minutes. Gave mine 30 minutes and they tasted ok but to make them even crisper will try 35 minutes the next time. I didn't cook anything else with them and really only covered the bottom of the pan.

CASSEROLE - Made a lamb casserole where I just threw in what I had including potatoes. Put what I thought was loads of liquid and cooked for 2 hours. I just caught it in time, the potatoes had taken up all the liquid and it was in danger of sticking to the pan! Shock, horror!! The meat was tender but not falling apart so next time I will keep a closer eye on it and not put the potatoes in the liquid. I think I will start it off with just enough liquid and add to it if I need to.

Sausage & Potato Bake - made this from the Recipe book last night and it was delicious.

Silicone Egg Ring - emailed Lakeland to see if this could be used in the Remoska and they said yes. The reference number in the catalogue is 10934 and they cost £2.99 each.

Have ordered the Baby Remoska (I already have the Standard) because there are only 2 of us and my DH is disabled and some of the time hasn't got a very big appetite so thought it would be useful. I can't wait! I am loving cooking again and look forward to whatever we try each day. We had a cold meal the other night and I was definitely getting withdrawal symptoms!!! LOL

paula7924

has anyone been able to find something that will do the job of the shallow pan for the Grand?

I have a standard in our motorhome and treated myself to a Grand for at home, but I find I'm not using it very much because i have only got the standard pan and it is so much bigger (but you can do a small chicken in it).

Triggles

So excited as my Grand Remoska came today! Am planning on cooking mushroom meatloaf in it tonight!

I got the rack, but not the shallow pan. Instead of the shallow pan, could I put the rack in with the handles down and put a tin pie tray on it and cook things that way so they're closer to the heating element? Also, i bought the Lakeland silicon cake tin liners, hoping the round one would be good to put in the bottom of the deep pan, for use with baking as well as under any pans to protect the teflon lining. will that work, you think?