Remoska

[TinaLes]

I will standby by what others that use Remoska's have said they make the best jacket potatoes but large ones do take an hour turning them half way through coat the skin with some oil & salt, jobs a goodun, crispy skin that encourages all that don't normally eat the skin like me, to eat the lot.
Its also my preferred method of doing a roast chicken as its so succulent, but it needs to be small one for my standard sized Remoska as any bigger would end up with charcoal top as it would be too near the lid heating element.

Stews, hotpots & curries are fantastic also, haven't tried bread and cakes yet though too much faff for me.

I did order a twin draw large Ninja Air Fryer in the Amazon Black Friday sale about 3 years back, took it out the box it was very large but not a problem for home use I thought, however it was obvious that neither of the draws were big enough for a whole chicken or large roast,, so it was back in its box and returned.
I then discovered the tall round circular Ninja Food Max 15-one which bakes, steams and pressure cooks, again bit big for the van and is over £300 from John Lewis, but thats the one that does the lot I have been told by my family that uses it.
Les

 

[Minxy]

Not the most 'elegant' photo of the chicken!

 

[Minxy]

Is it being greedy to admit we have 3 standard Remoskas? Shortly to be reduced to 2 as hubby's selling the oldest one.

 

[Grummyb]

Is it being greedy to admit we have 3 standard Remoskas? Shortly to be reduced to 2 as hubby's selling the oldest one.

Minxy no body likes a show off

 

[Shrimp]

Its also my preferred method of doing a roast chicken as its so succulent, but it needs to be small one for my standard sized Remoska as any bigger would end up with charcoal top as it would be too near the lid heating element.

That is why I bought a deep saucepan it fits onto the trivet base and the Remoska lid fits, the deeper pan gets the Chicken away from the heat source.
As you can see it only burnt the bone.

This was a Medium size Chicken, my Remoska is a Standard!

 

[L' Hobo]

That is why I bought a deep saucepan it fits onto the trivet base and the Remoska lid fits, the deeper pan gets the Chicken away from the heat source.
As you can see it only burnt the bone.

This was a Medium size Chicken, my Remoska is a Standard!

View attachment 1242538

Can't this burning get stopped by putting tin foil over the susceptable parts, it works for me.

 

[TinaLes]

Yes, I use a tin foil "Cartouche" placed over most things especially warming up pies, sausage rolls or anything with pastry otherwise it would just burn the tops. If needed I remove the tin foil for the last few minutes to brown anything if it needs it.
Les

 

[TinaLes]

I must add this recipe as one of my all time favourite side dishes done in either the Remoska or normal oven as I am in the minority these days of not owning an air fryer.
Placing the potato slices upright in a circle and adding loads of fresh Thyme and wholegrain mustard, substituting the double cream with crème fresh, plus the grated Comte or Gouda over the top is a marriage made in heaven.

PS: I know I have posted this recipe before on other Remoska Threads, but hopefully if anyone hasnt tried it yet, they will now, honestly its that good and well worth the prep time, plus it will serve either 4 people or two over two days with a beef or lamb steak its sublime.
Les

Maille Steak & Dauphinois Recipe

Serves: 2 prep time: 10 minutes cook time: 64 minutes Thinly sliced potatoes are dressed in a creamy Maille Wholegrain Mustard sauce, layered in an oven dish, topped with grated Comté and baked in the oven until golden and crisp. FIllet steak is pan-seared and finished in a foaming mixture of...

uk.maille.com

 

[Grianan]

I must add this recipe as one of my all time favourite side dishes done in either the Remoska or normal oven as I am in the minority these days of not owning an air fryer.
Placing the potato slices upright in a circle and adding loads of fresh Thyme and wholegrain mustard, substituting the double cream with crème fresh, plus the grated Comte or Gouda over the top is a marriage made in heaven.

PS: I know I have posted this recipe before on other Remoska Threads, but hopefully if anyone hasnt tried it yet, they will now, honestly its that good and well worth the prep time, plus it will serve either 4 people or two over two days with a beef or lamb steak its sublime.
Les

Maille Steak & Dauphinois Recipe

Serves: 2 prep time: 10 minutes cook time: 64 minutes Thinly sliced potatoes are dressed in a creamy Maille Wholegrain Mustard sauce, layered in an oven dish, topped with grated Comté and baked in the oven until golden and crisp. FIllet steak is pan-seared and finished in a foaming mixture of...

uk.maille.com

Brilliant, I’m always looking for new one pot ‘go to’ recipes, especially ones that serve 4 so we can reheat leftovers the following day . James Martin’s Chicken chasseur is another cracker in either Remoska or oven. I make it with chicken thighs.

Chicken Chasseur - James Martin Chef

This Chicken Chasseur (or Hunter's Chicken) recipe is a brilliant one pot dish It's really easy and tasty and can be made ahead and reheated!

www.jamesmartinchef.co.uk

 

[Vanblanc12]

I love all the advice here and like the idea of buying a deeper pan.
I have had two standard remoskas. One is kept in campervan and one permanently out at home.
My only problem with the first one was the cable into the lid got damaged by me bending it too much to store in the campervan ( any ideas welcome), and so I got intermittent loss of power supply!
My oven packed up over 15 years ago and I did not bother replacing it until recently.
I have read that the remoska should not be preheated? Do other people follow this advice?
Sometimes I preheat for 10 minutes using a slice of bread, or a few old potatoes or carrots, or boiling water.
I've made bread,minestrone soup with slices of garlic bread on top added towards the end, roast beef, chicken, pasta dishes, like lasagne ( tricky with shape of pasta but can work. Need plenty of moisture), risottos - keep hot stock handy in case you need to add more, * large potato omlette/ tortilla( use six eggs then any leftovers can be eaten hot or cold or frozen), upside down apple cake, bread and butter pudding, fish or chicken breast in foil, oven chips, *toast made with day old crunchy Spanish bread, puff pastry to put on top of a defrosted meat or vegetarian casserole , sausage rolls. Ideal for 2/4/6 people.
* current favourites

 

[Wombles]

That is why I bought a deep saucepan it fits onto the trivet base and the Remoska lid fits, the deeper pan gets the Chicken away from the heat source.
As you can see it only burnt the bone.

This was a Medium size Chicken, my Remoska is a Standard!

View attachment 1242538

Please can you advise which saucepan? Looks a great alternative to the Dua

 

[Pausim]

My only problem with the first one was the cable into the lid got damaged by me bending it too much to store in the campervan ( any ideas welcome),

Ours unplugs from the handle, much easier.

 

[Bolti]

Please can you advise which saucepan? Looks a great alternative to the Dua

Looks like the IKEA 365 5l pan as seen in post #71.

 

[Gordmac]

Other than £10 what is the difference between the £180 and £190 Remoskas?

 

[Pausim]

Other than £10 what is the difference between the £180 and £190 Remoskas?

Looks like the power unplugs from the handle on the £190 one.

 

[Shrimp]

Please can you advise which saucepan? Looks a great alternative to the Dua

I got it from Ikea so probably is the IKEA 365 5l.
Works well and keeps the whole Chick away from the hot lid!

 

[PrettyandFluffy]

There's a Remoska fans Facebook group. Someone on there has discovered that there is a large deep Ikea pan that fits the lid and stand of the standard Remoska. I may get the pan, just mulling if I have space for it in the van.

HEMLAGAD pot with lid, non-stick coating black, 5 l - IKEA UK

HEMLAGAD pot with lid, non-stick coating black, 5 l This pot makes it easier for you to fix dinner. Sol-gel ceramic non-stick coating, lightweight design and a lid with small holes for pouring water are helpful features. It works well on induction hobs too.

www.ikea.com

Thank you for this idea! As a new Remoska owner I'm keen to use it in our motorhome and this pan looks very useful for pasta etc., and would be easy to clean; so I trotted off to Ikea this morning (20th August). The pan was in stock but on clearance at £20 so I don't think it'll be around for long, however I looked at other similar size pans whilst I was there and they have several heavier stainless steel ones that would probably be better for home use. It's worth taking a tape measure (or the lid from your Remoska!) to check the size because the diameter does vary between pans of the same capacity. I also spotted some on Amazon that should fit and of course it's easy to return things to Amazon if they're not suitable.
I'll be taking the Ikea pan in the motorhome and leaving the Remoska base at home, we'll see how it goes.

 

[Hils and Glenns]

I'll be taking the Ikea pan in the motorhome and leaving the Remoska base at home, we'll see how it goes.

I've been putting off buying one of these pans maybe because we don't live near an Ikea. I would be interested to know how you get on. Do you know which pans on Amazon fit?

 

[PrettyandFluffy]

I've been putting off buying one of these pans maybe because we don't live near an Ikea. I would be interested to know how you get on. Do you know which pans on Amazon fit?

There are lots, with plenty around the £20-£25 mark. Look for a 5 litre casserole and then check the measurements. It depends whether you want stainless steel or non-stick, something lightweight or more sturdy.

Amazon.co.uk : 5 litre pan

 

[PrettyandFluffy]

Here is today's silly question. We're having Toad in the Hole for dinner and I wondered whether anyone had made it in a Remoska? If you started the sausages first so the pan was hot, it might work ...? For that matter, has anyone tried cooking a Yorkshire pudding in a Remoska?

 

[Shrimp]

PrettyandFluffy

Toad in the Hole in the Remoska is easy and lovely.

This is enough for 2 people in a Standard Remoska.
Ingredients-
4 sausages or a Cumberland Ring.
50g (2oz) plain flour
150ml (¼pt) milk ****
1 egg
pinch of salt

Beat well, I usually mix this up a while before I need it then beat it again just before I use it.

Do not prick the sausages, put them in the Remoska and cook for about 8-10mins, they will brown on their bases.
Lift them out, put on a plate.
Add the batter mix.
Place the sausages, upside down-browned bases upwards, into the batter, put lid on and cook.
Leave the Remoska alone, do not lift the lid.

It takes a while for the batter to get going but it will rise well.
I experimented with putting the Remoska pan on heat and as long as it has the batter in it and you don’t leave it too long, maybe about 1 1/2 mins it will be ok.
If you don’t fancy doing that you may get a soggy bottom…..on the Toad in Hole!!
I use to ‘soft’ spatulas to cut the batter and lift them out.

The best way to use a Remoska is to experiment, use your ordinary recipes and adapt them, if something cooks in a normal oven you can bet it will work in the Remoska.