Remoska tips and ideas

Annie1612

Many thanks for the responses. My soda bread was perfect - far nicer than when I cook it in the main oven! 

I want to make some kind of sausage tray bake tomorrow - I have potatoes (which I will slice) onions and sausages. Trying to work out if I can chuck these in together or should I parboil potatoes first??

joedenise

If you are "roasting" then I would par boil but if you are doing it like a casserole in a stock/gravy then I wouldn't bother.

carly

There's a Facebook group called remoskateers where people put up photos and recipes if you have Facebook.

Katiehound

well if you are doing a casserole I would think the sc might be more appropriate.

If it's more like a lasagne type dish then I would cook the potatoes first, in fact possibly part cook it all first. I don't know which size you have got but generally I allow 30-45 minutes for cooking something. remember you can't control the heat- and it's lid only.
I think this will be a learning curve!

Just remembered I used to cook small muffins in mine- in those small silicone cake cases. they came out well.

Annie1612

Katiehound said:

well if you are doing a casserole I would think the sc might be more appropriate.

If it's more like a lasagne type dish then I would cook the potatoes first, in fact possibly part cook it all first. I don't know which size you have got but generally I allow 30-45 minutes for cooking something. remember you can't control the heat- and it's lid only.
I think this will be a learning curve!

Just remembered I used to cook small muffins in mine- in those small silicone cake cases. they came out well.

Thank you - was just going to sort of roast everything together. Then serve with veg and gravy. will see how it goes….😬

Blue_Doggy

Did your rescued Remoska come with its instruction leaflet? That has several recipes and meal examples, using both parboiled potatoes and sliced potatoes directly into the pan. Also hints on timings.
 

I use a piece of oven liner cut to shape on the bottom when I’m using the rack, and also a suitably sized enamel bowl under the rack to catch juices/fat. I also cook smaller portions in an enamel dish or bowl (I’ve just done cauliflower cheese main course this evening and very pleased with it).

 

If you like liver, I’ve found it excellent, much better than frying or grilling.

Katiehound

I use Pyrex in my Remoska or stoneware dishes. Foil dishes also work if I have treated myself to a £12 meal deal! ( rarely)
Don't think I ever use the pan itself!

Annie1612

Blue_Doggy said:

Did your rescued Remoska come with its instruction leaflet? That has several recipes and meal examples, using both parboiled potatoes and sliced potatoes directly into the pan. Also hints on timings.
 

I use a piece of oven liner cut to shape on the bottom when I’m using the rack, and also a suitably sized enamel bowl under the rack to catch juices/fat. I also cook smaller portions in an enamel dish or bowl (I’ve just done cauliflower cheese main course this evening and very pleased with it).

 

If you like liver, I’ve found it excellent, much better than frying or grilling.

No instruction leaflet but I have found instructions online (there is always instructions online somewhere ☺️)

I do like liver, can’t seem to buy it locally anymore so don’t have it so often. How do you cook it?

Annie1612

Do you think I could fit a medium chicken in it? I am thinking not, and will probably try cooking it in the slow cooker overnight. (I was given a medium frozen chicken at the community kitchen this morning - looking for the cheapest way to cook it ☺️)

London_1

Annie1612 said:

Do you think I could fit a medium chicken in it? I am thinking not, and will probably try cooking it in the slow cooker overnight. (I was given a medium frozen chicken at the community kitchen this morning - looking for the cheapest way to cook it ☺️)

Chicken quarters or pieces are fine, but a whole chicken I would cook in a slow cooker .You will be amazed at how much chicken you get off and the remaining stock just put into a pyrex jug and when cold skim off the fat to use for roasties and the jelly stock underneath use for making soup. literally the only thing left off my clucker is its bones, but then I am very 'old school' when it comes to cooking, years of practie I think I definitely make the most of every bit I can


JackieO xx