I Have Some Remoska Questions

HKF said:
I now have my shiny new Remoska Prima......and I'm scared to death of it!! Hahahahaha!!! I do very, very little cooking and what I do do is very basic (I have food issues, besides other things).

I want to cook 4 chicken breasts. Nothing fancy, no sauce or anything, just the chicken breasts. How do I do it, please? Do I just sit the breasts in the Remoska and turn it on? Do I have to arrange them in a certain way? Do I need to turn them half way through? How long will they take? Can someone help me, please? Thank you :)
Click to expand...
If you have any foil parchment or just foil wrap the chicken in parcels with some herbs or even nicer Pesto and plonk them in cook for 20 mins then check to see if they are cooked, if not bang the lid back on for another 5 to 10 until you are happy they are cooked. Parcelling them up ensures they stay moist and flavoursome.. Same for fish but shorten times down to 15 mins and check.
 
HKF said:
Thank you SO much :) If I do them in a normal oven, I wrap them in foil to stop them drying out. Could I do this in the Remoska and cook them for an hour, to be sure they're done, please?
Oh, actually, i just realised I have some bacon. If I wrap them in bacon (it's quite fatty), would that stop them drying out, please?
Click to expand...
Yes absolutely
 
  • Love It
Reactions: HKF
Let us know how they turn out. It's all a learning curve.
 
HKF said:
Right, my Remoska is ON :) I had 7 rashers of back bacon, with plenty of fat, so I put 3 of them on the bottom of the pan, laid the 4 chicken breasts on top of them and put the remaining 4 rashers on top of the chicken. The breasts are quite large, so the whole pan is full. I'm going to give them 1 1/4 hours but I'll keep my eye on them through the window in case anything's going wrong :)
Click to expand...

Well, they turned out fabulous!! The bacon had helped keep the meat so moist, as the fat had melted and surrounded the meat. The rashers on top had stopped the meat from burning and it all tasted delicious! Hubby is VERY impressed with the Remoska. Tomorrow, I'm going to try jacket potatoes! :)
 
I find it's best to microwave for a while before cooking in the Remoska otherwise they take a very long time to cook. Don't cook in the Remoska too long if you want to be able to eat the skins as they just go hard and almost impossible to cut if you do.

Subscribers  do not see these advertisements

 
  • Informative
Reactions: HKF
We've done jacket potatoes in Remoska, wrap in foil until they're almost done then remove the foil to crisp up the skin as they finish off cooking. Sometimes I treat myself and coat the skin with some olive oil before cooking too!!
 
We just give them a few pricks with a fork then rub some olive oil over the potatoes then cook them in the Remoska, probably cooks them better than anything else.

Think it’s about 45min for an average size spud. 😋😋😋
 
  • Informative
Reactions: HKF
JoshnPen said:
We've done jacket potatoes in Remoska, wrap in foil until they're almost done then remove the foil to crisp up the skin as they finish off cooking. Sometimes I treat myself and coat the skin with some olive oil before cooking too!!
Click to expand...

Thank you so much for this advice :)
 
Coastal Cruiser. said:
We just give them a few pricks with a fork then rub some olive oil over the potatoes then cook them in the Remoska, probably cooks them better than anything else.

Think it’s about 45min for an average size spud. 😋😋😋
Click to expand...

Thank you so much. I'll be trying these later and will let you know how they turn out :)
 
HKF said:
Another question now! Would you recommend the 2L or 4L, please? Are they the same diameter but the 4L is deeper? If so, is the extra depth worth it, even though it uses more power, please? Thank you :)
Click to expand...
Check out the latest model. It can be used as a pressure cooker amongst other things,
We have the small one and wouldn't be without it in the house and in the MH
 
Davecrawf said:
Check out the latest model. It can be used as a pressure cooker amongst other things,
We have the small one and wouldn't be without it in the house and in the MH
Click to expand...

I could never have a pressure cooker. I know it sounds stupid but I'm too scared of them.
 
Jacket Spuds are the business in The Remoska, prick with fork all over, rub skins with a light olive oil, place in Remoska, no foil lid needed, but large spuds can take 1 hr 15mins. Take out the Remoska with silicon gloves on, cut top of spuds with a cross shape, dollop of Butter, salt, pepper, then grated cheddar on top. Then Back in The Remoska 5/10 mins to melt and finish off.
Just failed on cooking Battered/Bread crumbed Cod/Haddock fish portions, they didnt crisp up as there was too much steam created which cannot escape with lid on, so even after 45 mins they came out soft. I will if not using the normal oven, shallow fry them in future.
HKF Top Tip, yes you should turn over most things even spuds half way through, I use a foil lid over the top of most things (except Spuds) especially whole chickens, then remove for last 5 mins to brown off if needed.
Chicken pieces.....Wrap the Bacon arround the chicken hold Bacon in place with wooden cocktail sticks as skewers. If using Chicken Breasts, you could cut down the middle of the raw breast, stuff in a slab of cheese, then wrap chicken breast with Bacon or Italian thin cut Ham, hold in place with wooden cocktail sticks, place in Remoska for 30 mins, check them, then turn over for the last 10/15 minutes... Cordon Bleu or What?! Favourite dish in the van.

Lamb steak casserole is another Van favourite, with loads of Garlic & Herbs, thick sliced potato's and any root veg you can get hold of, carrots, onions, or leeks plus a good slug of wine, season well...a good hour cooking having browned off the lamb and slightly sautéed the onions pots on the hob 1st. Check and stir now and again whilst cooking.
Good luck, just keep checking its not burning the top of the food when you are new to using the Remoska, turn everything half way through, job done.
LES
 
TinaLes said:
Jacket Spuds are the business in The Remoska, prick with fork all over, rub skins with a light olive oil, place in Remoska, no foil lid needed, but large spuds can take 1 hr 15mins. Take out the Remoska with silicon gloves on, cut top of spuds with a cross shape, dollop of Butter, salt, pepper, then grated cheddar on top. Then Back in The Remoska 5/10 mins to melt and finish off.
Just failed on cooking Battered/Bread crumbed Cod/Haddock fish portions, they didnt crisp up as there was too much steam created which cannot escape with lid on, so even after 45 mins they came out soft. I will if not using the normal oven, shallow fry them in future.
HKF Top Tip, yes you should turn over most things even spuds half way through, I use a foil lid over the top of most things (except Spuds) especially whole chickens, then remove for last 5 mins to brown off if needed.
Chicken pieces.....Wrap the Bacon arround the chicken hold Bacon in place with wooden cocktail sticks as skewers. If using Chicken Breasts, you could cut down the middle of the raw breast, stuff in a slab of cheese, then wrap chicken breast with Bacon or Italian thin cut Ham, hold in place with wooden cocktail sticks, place in Remoska for 30 mins, check them, then turn over for the last 10/15 minutes... Cordon Bleu or What?! Favourite dish in the van.

Lamb steak casserole is another Van favourite, with loads of Garlic & Herbs, thick sliced potato's and any root veg you can get hold of, carrots, onions, or leeks plus a good slug of wine, season well...a good hour cooking having browned off the lamb and slightly sautéed the onions pots on the hob 1st. Check and stir now and again whilst cooking.
Good luck, just keep checking its not burning the top of the food when you are new to using the Remoska, turn everything half way through, job done.
LES
Click to expand...

Thank you SO much for this advice! The way to do chicken breasts with cheese and bacon sounds FAB!! The lamb sounds too faffy for me. By the time I'd done all that, I'd be fed up with it already :ROFLMAO: I'm very odd with food. Thanks for the tip about turning everything half way through :) My jacket potatoes turned out lovely yesterday. I normally do them in the microwave but the ones in the Remoska tasted so traditional. They made me think of when I was a child and we had them on bonfire night. I guess the difference is them being done in an oven, where the skins are crisped up. The microwave has been demoted for this task!! :Grin: :Grin: I have some sausages to try soon and I'm really looking forward to it. Thank you for giving me confidence :inlove:

I'm also REALLY pleased with how little smell there is from it. Far less than my fan oven at home kicks out :inlove:
 
Winter warmer, cut root veg into fairly biggish chunks then place chicken joints, skin on works on top. Cook until veg soft and chicken done. Meat falls off bone and veg soft so almost like a chicken stew.
I also do a Mediterranean chicken type meal using boneless chicken thighs then loads of onions peppers olives etc. may through in a tin of mixed beans to add bulk plus lots of herbs and a bit of pesto. Yummy! Saves a lot of washing up.
And then there’s the “look in the fridge” open lid and see what jumps into pan meal. Always a winner. 😂

Subscribers  do not see these advertisements

 
Well done HKF Yes The Remoska is great for Jacket Spuds, especially if you are into eating the crispy skins as TinaL does.(y)
We haven't had a microwave in the house or the van for over 20 years, just dont need one anymore, I just defrost stuff naturally. Being the main cook in our house, I like to cook from scratch with fresh ingredients, especially stir fries, & curries. I think the only ready meal we have indulged in is a decent Fish Pie, but if I cut the square corner edges off the foil fish pie tin base it comes with, and remove the cellophane top, then it fits very snuggly in The Remoska with no smells going through the van of house.
Just going to do some Croissants from frozen in The Remoska, they need about 20 mins covered with foil at first, then removed in last 5 minutes to crisp them off.
LES
 
TinaLes said:
Well done HKF Yes The Remoska is great for Jacket Spuds, especially if you are into eating the crispy skins as TinaL does.(y)
We haven't had a microwave in the house or the van for over 20 years, just dont need one anymore, I just defrost stuff naturally. Being the main cook in our house, I like to cook from scratch with fresh ingredients, especially stir fries, & curries. I think the only ready meal we have indulged in is a decent Fish Pie, but if I cut the square corner edges off the foil fish pie tin base it comes with, and remove the cellophane top, then it fits very snuggly in The Remoska with no smells going through the van of house.
Just going to do some Croissants from frozen in The Remoska, they need about 20 mins covered with foil at first, then removed in last 5 minutes to crisp them off.
LES
Click to expand...


Oh stop! You're making me so HUNGRY now!!!! At this rate, I'll be piling on pounds trying out all these new things :ROFLMAO: I'm so glad I bought the Remoska now :) I need to buy some croissants when I get home!!! :)
 
Here a little tip this Silikomart silicone cake "tin" is a perfect fit for the standard remoska. It is easy to keep clean and saves the "not brilliant" non stick lining of the pan. I got it on fleabay for £8.00 if I remember correctly.

20231025_100306.jpg 20231025_100318.jpg 20231025_100356.jpg
 
Tim P said:
Here a little tip this Silikomart silicone cake "tin" is a perfect fit for the standard remoska. It is easy to keep clean and saves the "not brilliant" non stick lining of the pan. I got it on fleabay for £8.00 if I remember correctly.

View attachment 827376 View attachment 827377 View attachment 827378
Click to expand...

Thank you so much for this! I've only used my Remoska twice so far but already have a very faint mark on the side of the pan where the chicken touched it. I'll definitely buy your suggestion. Thank you :)
 
Madmag said:
And then there’s the “look in the fridge” open lid and see what jumps into pan meal. Always a winner.
Click to expand...
In my house share days we always called that meal a 'bung it' Whatever was in the fridge was bunged in the pan...

Subscribers  do not see these advertisements

 
We would not be without a Remoska at home or in the van. Had them for years. 2lt in the van for two people, 4lt at home.
Unless you have a lot of worktop in the van for a very hot lid go for the 2ltr. The rack is a must have (an extra) for fish fingers, chops etc.
At home we hardly use an oven. A leg of lamb and roast potatoes has never tasted better.
Lakeland very often have 20% off vouchers if you subscribe to emails.
Rob
 
HKF said:
Hi :)

I'm thinking of buying a 4L Remoska, to use at home as well as on our travels....but I have some questions;
  1. Can I use a Remoska if we don't have EU?
  2. Is it safe to use a UK model with an EU adaptor? I will use it in the UK but mostly in the EU. I ask this because, as ever, prices in France are ridiculous!!! I could buy a UK version and put an EU plug on it but then I'm left with the question, "Is it safe to use it with an EU plug in a UK adapter?"
  3. Can you use it to steam vegetables?
  4. Can you steam fish in it if you wrap it in foil? Is foil even safe in it? I like to cook fish in foil to retain the moisture content.
  5. Can you cook food from frozen in it? For example, sausages, chicken portions, salmon etc.
  6. Are they really as easy to clean as they reckon? Is it easy to keep it looking almost new?
  7. Is anyone selling a 4L one, please?
Thank you so much if you can answer any of the above :)
Click to expand...
Just in case it's of any interest (and not already been mentioned?), there's a Remoska facebook group - 'Remoskateers':

Log in to Facebook

Log in to Facebook to start sharing and connecting with your friends, family and people you know.
www.facebook.com www.facebook.com

Subscribers  do not see these advertisements

 
For those that follow stuff on Faceache (many don't) please pass on any decent tips & recipes on here, we should create a top 10 of hits called something like Van Remoska and The EHU's.:LOL:(y):cool:
LES
 
Think I must have a faulty set of remoskas apart from a slightly overbrowned cake I don't remember ever burning anything, part cooked croissants take 10minutes as does heating pan o chocolat for the grandkids, sometimes have to put a bit of foil over a whole chicken but find spatchcocking usually stops the need for that. I tend to microwave potatoes before I finish them off in the remoska too
TinaLes am on the remoskateer group on faceache, don't use it for much else except keeping up with distant relatives/friends.
Have done some great stuff I would never have thought of.
 
Tonight, I'm doing sausages in the Remoska. Do I need to turn them part way through, please? And is there anything else I need to do with them? So far, I've just pricked them and arranged them around the edge. Thank you for any tips :)
 
Yes I always turn mine to make sure they brown all over, but they cook through ok if you do not turn them, but may be a bit 'pale' on one side. Enjoy!!
 
  • Like
Reactions: HKF
We sometimes slice them open and cook skin side up.
Enjoy, Rob

Subscribers  do not see these advertisements

 
  • Like
Reactions: HKF

Join us or log in to post a reply.

To join in you must be a member of MotorhomeFun

Join MotorhomeFun

Join us, it quick and easy!

Join us

Log in

Already a member? Log in here.

Latest journal entries

Back
Top