Top Tips
Roast Potatoes
Standard or Grand
Quantity is up to you, number of people you are cooking for and appetites, Desiree or King Edwards potatoes recommended.
Parboil the potatoes by placing in pan of cold water, to cover potatoes, add teaspoon of salt, bring to boil and simmer for approx 10 minutes.
Strain in a colander.
Return to pan, sprinkle with a tablespoonp of fine semolina, shake vigorously to fluff up.
Put a tablespoon of oil in the Remoska.
Place the boiled potatoes into the Remoska and with a wooden or plastic spoon, turn and stir to coat the potatoes lightly with the oil.
Switch on the Remoska, cook for approx 45 minutes, depending how brown and crunchy you like your roast potatoes.
Derek’s Top Tip
Our resident professional chef, Derek says, always take your meat out of the fridge at least one hour before cooking and allow it to reach room temperature BEFORE cooking.
Don’t forget to leave it to rest after cooking too.
Top Tip – Fruit Cake
This is, apparently, how the professionals do it!
The Remoska will normally cook a fruit cake ‘too efficiently’, quite simply you have to slow down the cooking. This is done by wrapping the cake in cardboard. Apparently professional pastry chef’s use this technique in a traditional oven too. Simply use your favourite cake recipe and place cardboard in the bottom of the Remoska, cut strips to wrap around the sides, and make a cardboard ‘lid’ and use foil to prevent the cake from over browning.
Use a self-timer with your Remoska
I purchased the Remoska about 1 year ago from the Ipswich Branch, I also brought a plug in timer, I would highly recommend this for working people – food can be prepared the night before placed in the fridge overnight in the remoska cooking pan, take it out of the fridge, connect everything up set your timer to come on and dinner is ready to eat when I come home, nice and hot and a lovely smell greets me when I come home from work, in the summer time I take food out of the freezer frozen and let it defrost in the Remoska and then the timer kicks in, this way is much better than a slow cooker and I have saved money using the Remoska on my electric bills.
Roslyn K
Use silicon baking cases in your Remoska
I would say a great addition to a Remoska are individual silicon cake cases.
I made my muffins and yorkshire puddings in them.
Use ‘roasting bags’ in your Remoska
You can use ‘roasting bags’ in the Remoska for cooking chickens, or joints of meat, lamb beef etc. It keeps any juices in the bag and these can be poured out and used to make gravy.
You can also use oven- proof dishes etc – ideal for smaller portions
