Remoska cookers (merged)

newleaf

By the way hotcookie, the 'hissing' noise sounds normal to me, I think it's just surplus water in the food evaporating when the element heats up. Hope the new stand solves your wobble problem

hotcookie101

Yeah I think it was normal-but usually do spuds in oven so can't hear anything over the fan
will they go crispy??

Mariel

I'm eating a crispy-skinned jacket spud as I type! I put oil on the skin which I don't normally do, think I'll try without next time.

Horace

Oops I never thought to complain to Lakeland about the stand, mine is also slightly wobbly.

Now I am cooking an experimental meal in mine - I thought that I had grabbed some rib eye steak out of the freezer but after the bag has thawed out I found that it was stewing steak:rolleyes: I am now cooking a stew in it, the first time I have used Moska for one.

I really must learn to label my meat to save making the same mistake again:D

louietudor

Horace wrote: »

Oops I never thought to complain to Lakeland about the stand, mine is also slightly wobbly.

Now I am cooking an experimental meal in mine - I thought that I had grabbed some rib eye steak out of the freezer but after the bag has thawed out I found that it was stewing steak:rolleyes: I am now cooking a stew in it, the first time I have used Moska for one.

I really must learn to label my meat to save making the same mistake again:D

be interested to know how you get on with this - i made a beef casserole last week and the meat was very tough - i made a lamb one prior and it was beatiful and tender - i put it down to the quality of the meat so like i say would be interested in your results

newleaf

I have roasted a small gammon joint this evening, wow! Lovely crispy crackling. I turned it over ar half time, and it's perfect :T

trying-very-trying

Thought I should report back. This morning I said that I wanted to try the Savoury Impossible Pie, now I've never even made this in the oven before, so I was a bit doubtful, but thought at least it should turn out like a savoury omelette.
It was lovely, and it was more like quiche than omlette:j. Hubby had a second helping it was so good.

BTW I have a standard, and I did a pasta bake for five generous servings in the deep pan. The standard remoska with deep pan takes 2litres and the grand with deep pan takes 4litres, so for anyone trying to decide, just judge by the sizes of the casseroles you already have. hth

Desperate_Housewife_2-2

I have done a rissotto again in mine but I put too much in and it was LOADED! I managed to get away with it though and now its all been eaten and what was left went in DD1's packed lunch for tomorrow.

Sunnyday

Hi everyone,
our current fave is bread rolls done in our remmy.
I`ve been making the dough in the breadmaker and after shaping it into rolls i let them rise in the remmy before cooking, they are absolutely stunning.
I put 6 in the bottom of the pan after greasing it and then i stand a 7" cake tin on the rack and put another 4 in there, they are the best bread rolls i`ve ever tasted and for once DH was speechless:D

I also made Moneysaving diva`s "Aunt Sallys apple cake" yesterday too and it is gorgeous!

I love my remmy to bits! :j
SD

gairlochgal

I've just been reading the artisan bread thread and see a few remoskas have appeared on the scene. Might give it a whirl at the weekend.