Remoska tips and ideas

Annie1612

Hi

Any Remoska owners out there?

Yesterday I rescued an old Remoska that somebody was about to send to the tip. I have read about them a bit and wanted to have a go with one - they are such a lot of money to buy new and I don’t know if I will get along with it. Like many people at the moment, I am avoiding having to cook things in the oven. I have a pressure cooker, slow cooker and microwave, but there are some things that I really miss using the oven for.

Not really looking for recipes but more for ideas as what to works well and what doesn’t. Also tips - eg. Do you line it with foil/baking parchment or add liquid etc? It is mainly dry food and things that need to brown that I will probably use it most for as I have the pressure cooker and slow cooker for stew/casseroles/curries etc.

This is a list of things I would like to use it for. I used to make these regularly before my very energy inefficient oven became a money pit. Has anyone had any success or failure with these. Any tips? Timings?

- bread
- soda bread
- lasagne
- oven chips
- home made potato wedges and roast potatoes
- roast chicken
- home made pies (sweet and savoury)
- brownies
- scones and cakes
- home made pizza (cannot possibly see how a shop bought one would fit but I guess I could make small ones)
- jacket potatoes
- quiche

Open to any other ideas that work well.

Thank you!

joedenise

Potatoes work well in the Remoska.  For jacket potatoes I usually microwave for a few minutes to soften them and then into the Remoska to crisp a bit but they tend to crisp as well as the oven!

Frozen chips work well but take as long as doing them in the oven but won't cost as much as much lower wattage.  I've never tried home made pies as I don't eat pastry but DH has reheated ready made pies in it.

I believe scones and cakes can be cooked in it but again it's not something I cook.

You can certainly roast chicken in it but I tend to use pieces rather than a whole chicken - cook potatoes on the bottom and then put the chicken on the rack above them once the potatoes are part cooked.  If the chicken is browning before it's cooked you can cover it with foil to stop it burning.

Chops can be cooked in the same way as chicken pieces.

I often use the low rack to stand a small baking tray on to cook things like stuffed mushrooms or peppers.  Cook them partly, remove from Remoska, dry off the tray with paper towel and add filling and cover with cheese and return to the Remoska to brown.

I've found most things take as long as they do in the oven and sometimes a bit longer as they are much lower wattage and the temperature isn't variable.  It cooks at approximately 150-180 degrees.

@London_1 is the expert in using the Remoska and uses it most days.

I've just googled making bread in a Remoska and it can be done!  It can also be made in a slow cooker!  Definitely worth googling to see if you can make any of the other things on your list!

Good luck and enjoy your Remoska.

Annie1612

Thank you @joedenise! Lots of helpful ideas - that’s great. I am not sure whether it’s best to cook things directly in the Remoska pan, line it with something or use another container inside or the rack. Bit of trial and error needed perhaps but at the same time I don’t want to ruin things and waste food.

tooldle

I tend to place my food directly in the pan. If I’m cooking more than one item I create a dish using tinfoil. 

-taff

I've done lasagne, enchiladas, cottage pie, jackets, chicken pieces, and some other stuff, but mine is a tria so I've also used the pressue cooking lid to do braised beef, make the lasagne sauce, anything stew related... It's very big and also non stick so I need to find a trivet type thing of silicone because no way am I expsoing it to potential scratchage...It has been really good for me so far, I had eased off cooking in the oven completely and forgotten what I used ot cook in there.. I will give stuffed peppers a go next week. And cornbread [need to practice that for a party] .

London_1

I wouldn't be without my Remoska if I can I do use it literally daily.Excellent for cooked or reheating pies, lasagne.I cook stuffed peppers in it no problem, and depending on the size I have a standard one but there are the grande ones which are larger you can cook almost anything in it that you cook in an oven in effect its a mini oven I only use my big oven for doing a large bake up filling it with cakes,biscuits pies,jacket spuds or meringues/rice puds.
My big oven only goes on about once a month if that, as if I can use my 'moska I will.

Sometimes it a case of trial and error and trying things out to see what works best for you I cook fish wrapped in foil (stuffed trout) and so easy just to wash up the one pan.

In fact I bought an airfryer a couple of months ago and as yet not actually used it yet. Wedges cook well in it, I have even been known to take it with me when we have are family summer holiday at the holiday house on the IoW.
As joedenise says jacket spuds part cooked in the microwave then crisped up in the 'moska is a great quite way for a quick meal. 
I bought my first one about 12 years ago and accidently melted the lead to it after 5 years so had to replace it .But its the most used bit of kit in my kitchen apart from my microwave  

JackieO xx

Annie1612

Thank you all for these tips! Had forgotten about enchiladas - I have a great recipe for leftover chicken enchiladas which I haven’t done for ages!

just made a small (8oz) soda bread in it - looks lovely and only took 25 mins. Hoping it is cooked through inside. Will find out at lunchtime!

Katiehound

I've cooked pastry type things in there. Also roast chicken portions. basically anything you might cook in an oven. Scones? yes. Biscuits- yes.
At the moment I have sardine flapjacks (the only treats my dogs get) baking. (Yummy- not for me!)

There is only one temperature so you do have to be watchful: I have had the odd sacrificial item!

I have managed to accrue a clutch of silicone baking 'tins' to line the bottom of the pan because, sadly, the non stick lining isn't the hardest wearing. For that price it should have been Diamond Teflon. The flapjack is then on a real tin (victoria sponge type) inside the silicone. At one time these silicone 'tins' were everywhere- not even on line.
  If I didn't have these I would line with oven liner to prevent scratches- about £1 a sheet, then you can cut to size.
if you are careful you might be able to get 2 or three ramekins in yours with individual cottage pies etc. I have a couple of little oval stoneware dishes & I got a cottage pie & apple crumble cooking at the same time

I use mine most days of the week- there's only me- and have had a Remoska for many years

Do look at baking bread in slow cooker- haven't done it myself-yet
https://www.bakedbyanintrovert.com/slow-cooker-bread/

Annie1612

I have just realised you need to remove the lid when cooling it down. Yikes, didn’t do this. Hope i haven’t broken it already! 😂

Katiehound

Annie1612 said:

I have just realised you need to remove the lid when cooling it down. Yikes, didn’t do this. Hope i haven’t broken it already! 😂

No you can leave the lid on- that's what I have always done. I also try to use the residual heat- a bit. I often turn it off and leave the lid just slightly ajar.

Annie1612

Katiehound said:

Annie1612 said:

I have just realised you need to remove the lid when cooling it down. Yikes, didn’t do this. Hope i haven’t broken it already! 😂

No you can leave the lid on- that's what I have always done. I also try to use the residual heat- a bit. I often turn it off and leave the lid just slightly ajar.

Ah thank you! That’s a relief.