Remoska cookers (merged)

louietudor

ghp wrote: »

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

definitely the deep pan - mine rose so much it touched the lid even in the deep pan -so now i keep and eye an throw my circle of silicon on it if neccesary

ghp

louietudor wrote: »

definitely the deep pan - mine rose so much it touched the lid even in the deep pan -so now i keep and eye an throw my circle of silicon on it if neccesary

Thanks louietudor - will watch it like a hawk!

Desperate_Housewife_2-2

...just popped in to say my lasgne is cooking nicely and looks HUGE! The kids thought it was for the family when they come round at the weekend! Should do us for 2 days, looking good...

Desperate_Housewife_2-2

Well, my lasagne in the grand has taken 2 hours to cook! I kept having a look and realised that the lid doesn't fit properly, not obvious at first. The steam was coming up at the side. Thank goodness Lakeland are good at returns! They are sending me another one out and will collect the faulty one. I thought my chicken took a while on Sunday but put it down to the different size. Upside is that lasagne smells gorgeous and off to have it in a mo!

newleaf

I baked my first loaf of Artisan bread in my Moski today. It's blimmin fantastic! 35-40 minutes to bake a fabulously crusty fresh loaf from dough straight out of the fridge. I still can't quite believe it and have to keep going to have another look and sniff at it

Think my MR breadmaker may just have become redundant!

Brighton_belle

Currently cooking rolled breast of pork (stuffed )with roaties and carrots:j

maz1964

Hey you lot good job ive had my fish dinner already you are still making me drool though, lol

i cant wait until sunday when i go and visit the solihull branch and have a good look at these remoskas -

so will keep checking for all your advice and tips, im hooked!

going wandering around a bit, will be back laters ciao maz

gairlochgal

newleaf wrote: »

I baked my first loaf of Artisan bread in my Moski today. It's blimmin fantastic! 35-40 minutes to bake a fabulously crusty fresh loaf from dough straight out of the fridge. I still can't quite believe it and have to keep going to have another look and sniff at it

Oooh newleaf - you've beaten me to it. I tracked down a good container in £stretcher this afternoon and just got my first batch of dough going in the fridge. Please can you say a bit more about how you did it in the remoska? Approx how much dough, deep pan I guess?, did you leave it to rise again before you switched the remoska on? etc!!

newleaf

Hi Gairlochgal, I used the deep pan, with a silicone cake 'tin' in the bottom, which I dusted with cornmeal (Polenta). I made the master recipe last night ( 2lbs flour etc.) I may have put too much water in, as my dough was way too wet & sticky - there was no way I could handle it as shown in the you tube vids - so I just put half of the dough mixture, which btw was rather impressively aerated, straight from the fridge into the cold Moski, dusted the top with some more cornmeal and tried to slash the top with a serrated knife - only moderately successful due to the wet texture of the dough. I switched the Moski on without leaving it to rise any further - perhaps I should have? It started to rise as soon as the Moski started to heat up.
I baked it until the crusty top was going quite dark - just how I like it About 35 - 40 minutes total. I'm so pleased with myself - talk about an old dog and new tricks :rotfl:

ghp

Love the sound of this Artisan bread - it's going on my long list of things to try.

The toad in the hole was absolutely fab - crisp at the edges, soft but not soggy in the centre, just delicious. Things taste so much better in the Remoska - wonder if it's because the food is nearer to the heat source?