Remoska cookers (merged)

Horace

Well my basic stew was tasty. I have enough left to freeze too.

I rummaged in my store cupboard and used a tin of tomatoes (from Lidl), a handful of pearl barley, one roughly chopped onion, an oxo cube, seasoning, a slug of worcester sauce and some dried Italian herbs. Towards the end I added some frozen mixed veg (carrot, peas, beans and sweetcorn) and served it with a crust.

It was quite tasty even though I didnt brown the meat before hand. I put in half a tin of water too which made it too thin at first but it soon reduced to make a wonderful stewy mix.

My meat was OK - it was lean stewing steak that my butcher had sliced up for me. I do admit that I did taste a bit of the meat early on which was a bit on the chewy side but I just put the lid back on and left it cook longer and then it was ok.

Now I think I had better learn to make bread.

maz1964

Brighton_belle wrote: »

Hi BA
Maz - I had the same dilemma re standard/grand, as there are just 2 of us - I went to look at them and thought the standard looked too small for at least 50% of the use I hoped to make of it. I do batch cook when I can and freeze portions. And I have recently started making my own bread and you can get a 2lb loaf tin in the grand. There are def things I would do that would just need a standard but i reckoned I'd ultimately be more frustrated by the standard. Perhaps I'll end up like despH and buy a 2nd one:rotfl:

Hiya thanks

yes since we are 3 im reading chickens and pork joints, etc with potatoes so im going towards the grande like you say batch baking etc

ta for the extra convincing lol :T

Desperate_Housewife_2-2

Today in my remoska....

I am doing a lasagne! I've cooked my mine and cheese sauce (in true OS with added soya mince and lentils!) and will assemble just before cooking. I've done loads so I'm doing it in my grand but why does it look so big compared to the standard? (maybe Freud would call it remoska envy?!) I'm going to put it all straight into the actual remoska pan with some magic liner at the bottom.

I was looking at my little separator pan the other day (I know, I really should get out more often!) and the teflon coating on it seems so much better quality than the remoska pan itself. I'm very wary of scratching the lining, I wish they would make the pan out of the better quality teflon. Having said that it seems pretty robust and is standing up to all sorts of kitchen adventures!

I got my silicone muffin liners out last night and thought I'd give them a go only to dicover that asda had sent me the fairy cake ones. It actually worked out better as I have loads of bun cases and they collapse when you put the mixture in them usually. I did my muffin mix and managed to get all of them in the standard and they were great! I reckon I will do this again as they are still muffin-like and also smaller so (hopefully) will work out to be less fattening!

ghp

I agre, DH, about the Teflon - I'm terrified of scratching it, even with plastic utensils.

Yesterday I bought a shallow pan, and also decided to get the cookbook, which (sadly) I read in bed last night! :rolleyes:

For those of you with both, which would you recommend for toad in the hole in the standard? I reckoned the shallow, but maybe that's because I'm dying to christen it today.

1carminestocky

I've had my trusty plug-in usage monitor monitoring how much my Grand Remmy costs in leccy. Last night we cooked a meal for 5 in it which involved several different dishes (we had trout, picked up for 80% off at Asda late one night! We had potata fans with this) and the kids were allowed their weekly 'fast food' meal (chicken nuggets, one had waffles and the other 2 had potato fans). All done and dusted in 40 minutes total and my monitor showed total leccy consumption of 5p! (Based on 10p per kw which is roughly what I pay on BG Click 5 in Yorkshire).

mummysaver

Just done some more bread rolls in the moski, ready for kids burgers tonight, for some reason they have risen even more than usual and look like those tear and share breads that M&S do!

Did pineapple upside down cake last night, did individual ones in silicone cupcake cases, they were really good, well they looked good, didn't actually get to eat any, ds beat me to the extras! If I can find some of the cases in Asda will make some more for the kids lunch boxes and just send them in in the silicone cases (well it'll save on the cost of cake cases!). Hopefully there'll be lots in Asda soon, as they are featured in the latest magazine.

Will be doing the burgers in there later and defrosting something for my dinner. Think I'll make some more cakes, going to pinch a spoonful of the blackberry and apple mix destined for the crumble to add to the mix, oh that's a point, I'll be making the crumble in it later too!

Desperate_Housewife_2-2

ghp wrote: »

I agre, DH, about the Teflon - I'm terrified of scratching it, even with plastic utensils.

Yesterday I bought a shallow pan, and also decided to get the cookbook, which (sadly) I read in bed last night! :rolleyes:

For those of you with both, which would you recommend for toad in the hole in the standard? I reckoned the shallow, but maybe that's because I'm dying to christen it today.

Sorry ghp, I've not done TITH yet but it is on my 'to do' list, I know some on here have so I'll be watching this space too fo rtips!

Triggles

Well, so far in the past two weeks we've made 2 chickens, beef roast, lamb roast, pizza, and meatloaf, along with roast potatoes with the meat roasts in our Remoska. There's been a bit of a learning curve as far as how long to leave things in, but all in all we're thrilled with it. I'm going to be making pizza tonight in it, and possibly some bread rolls. We aren't using the oven much now. I did bake cookies in the oven the other day, and DH was laughing at me as I was mulling over how to do the cookies in the Remoska instead.

1carminestocky

We did TITH the other day and it was lovely. However, I advise using a circular foil protector (essentially a round bit of foil with the middle cut out) as the edges browned very quickly. The sausages were much moister and tastier than the ones we have previously done in the oven..

ghp

1carminestocky wrote: »

We did TITH the other day and it was lovely. However, I advise using a circular foil protector (essentially a round bit of foil with the middle cut out) as the edges browned very quickly. The sausages were much moister and tastier than the ones we have previously done in the oven..

Maybe I'd better do it in the deeper pan, then, do you think, 1carminestocky, to keep it further away from the lid?