Comparing Running Costs of Remoska/Pressure Cooker/Slow Cooker

mirabelle

Are slow cookers cheap to run please ? They are cheap to buy at the moment, but I don't want to spend even more than I am doing now on electricity if I buy one.

helenoo

I love my Remoska and am always amazed at the increasing number of things I can cook in it. It's fairly forgiving so if you forget about something for a little while, you won't come back and find it burned to a crisp.

I have a slow cooker that I rarely use and hate the way it desiccates liver. The Moskie cooks it beautifully... The Moskie will cook anything you would normally do in the oven. The slow cooker does wet things like casseroles very well but it's meant for cooking slowly so you come in from work and it's ready. I prefer my pressure cooker for soups and casseroles and tough cuts of meat that come out tender and succulent...

My ideal kitchen companions are the Moskie and pressure cooker. I do use my regular oven but only when the Moskie is in use like Christmas otherwise I don't do enough cooking to justify heating up a whole oven for a meal. The slow cooker stays in the cupboard till I get round to giving it to a cahrity shop.

morganlefay

Helenoo please can you tell me how you do liver in the Moska ? I have a standard one with a shallow dish as well. My OH hates liver so we never have it but if I could easily do it in the Moska he could have pasta or something and I could have liver occasionally ! :j

mardatha

If I put the crockpot on, it bumps up the elect by 1 unit exactly LOL !

Barneysmom

I found this on QVC, is it like the Remoska, or slow cooker?

http://www.qvcuk.com/ukqic/qvcapp.aspx/app.detail/walk.yah.UKHG~UK14

And they do a larger one too?


http://www.qvcuk.com/ukqic/qvcapp.aspx/app.detail/walk.yah.UKHG~UK14

I'm tempted but if it's the same as the slow cooker there's no need for me to get one as I bought a slow cooker from Argos last year.

shopndrop

I have got both a sc and Remoska. Use the sc maybe once per week, use the Remoska nearly every day. Ideally if you can get both I would do so. There are only 2 of us and we have the Grande. Really pleased I went for this size as I can double up on cooking and freeze some for another night. Of course I also double up when using the sc as well. Just love my Remoska though.

geordie_joe

mardatha wrote: »

If I put the crockpot on, it bumps up the elect by 1 unit exactly LOL !

Might help if you also told us how long you have it on for?

geordie_joe

I have both, but I tried the Remoska for a while and just didn't like it. It has only one heat setting, pretty low, and it takes forever to cook most things.

It took the same time for cakes, pies and scones, but as the heating element is around the edge of the lid you have to faff about with circles of tin foil to stop the edges burning before the center is cooked. For bacon and egg pies I had to cook the bacon first, but often found the pastry was nearly black but the egg wasn't cooked in the center.

Meat and veg take forever in the Remoska, if you want a pork chop for your tea on Friday you have to put it in the Remoska on Tuesday. If you want a baked spud you have to microwave it until it is done then put it in the remoska for a while just to con yourself the remoska cooked it.

Then i bought a halogen oven from JML, and it rocks, used it every day since before xmas. Half the price of a Remoska and twice the size. No need to spend extra on the accessories as they come free.

As far as I am concerened, a remoska is like the first mobile phone ever made and the halogen oven is the latest model.

The only thing going for a Remoska is it's sold by the best company in the world. Apart from that, it's just a pot with a substandard heater in the lid.

Lakeland say they have exclusive rights to sell the Remoska, but could you tell the difference between one company having the exclusive rights to sell something, and there only being one company daft enough to sell it.

If it was that good the makers would not have restricted themselves to one seller, Argos, JML, John Lewis etc. would be selling it too.

Triker

Ahhh Geordie Joe, this is where we will disagree, tonight we had baked potatoes in the Remoska......fluffy potato with a crispy skin. Gorgeous, took slightly over an hour to do but they were a pleasure to eat.

I also have had the most successful run of baked cakes ever in the Remoska. Time wise I'm talking 25 years of attempting to bake successful cakes, you know, those cakes that don't clunk, that everyone looks at and says very quickly NO THANKS, that people don't have to saw away at to get a slice.

My remoska (Grande) is brilliant, it works, its easy and its paid for itself tenfold . Not least by the gratitude by my family.

Aside from that, meat is gorgeous in the remoska, succulent, tasty and thoroughly cooked. Doesn't take more than 1/2 to 3/4 hour to cook if its chops, pieces etc. If its a whole chicken or joint it takes a couple of hours, no probs, I can leave it and I get a lovely roast everytime.

I admit roast potatos don't crisp up enough for my family, so guess what, I use my oven and do a huge amount in there.


We've noticed the electricity usage has gone right down, washing has decreased as we don't use as many pans and I'm more inclined to use up ingredients by bunging them in to make up a meal.

helenoo

morganlefay wrote: »

Helenoo please can you tell me how you do liver in the Moska ? I have a standard one with a shallow dish as well. My OH hates liver so we never have it but if I could easily do it in the Moska he could have pasta or something and I could have liver occasionally ! :j

Hi Morgan,

We make up some gravy - normal gravy granules and boiling water - season with pepper. Make the gravy up a little thinner than you would have at the table or over mash etc. Only make as much to more or less cover the liver with.

Pour into the Moski, stir in chopped onions to suit your taste. Put the liver into the gravy mix. Leave to cook for 30 mins or so - stir occasionally. Test the liver for signs of red blood - I usually take a big piece out and stick a fork in to check (unless you like your liver bloody, of course). When it's about ready, add more gravy granules to thicken the gravy.

Either serve with veg or add them with the liver and turn it into a liver casserole type thing but then obviously add more stock or gravy.

This is in the bottom of the pan - I don't have the shallow dish.

Hope you enjoy.

Hel x