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08.08.2013 admin
The Remoska is available exclusively to Lakeland , in the UK, one of the most popular and respected brands in the country.
The Remoska has been around since before the Second World War, surviving 40 years of nationalisation until being rescued in 1990 by two Czechs, who scraped together all they had to buy the machinery. I mostly eat a low carb, low sugar foods (Domestic Princess:  look out for a future post about this) following the excellent advice and guidance of Dr Briffa, a qualified doctor and nutritionist. A stainless steel rack, which raises food closer to the lid’s heat source for faster cooking.
A pan separator that fits inside the Remoska allowing different foods to be cooked separately.
Shallow pans are available to replace the deep pan that comes with the Remoska enabling the cook to warm up foods and snacks very quickly. An essential buy for me was the cookbook, “Remoska Cooking”, which has 200 recipes, tips on using the Remoska, and suggested cooking times.
According to Lakeland, the standard Remoska uses 80% less energy than an average electric oven.
The lamb in this dish is absolutely delicious and so tender, resulting in a tasty, filling and full flavoured casserole!
Heat the oil in a non-stick frying pan, add the garlic and onions, and fry until golden brown and then put in the Remoska. Cook for approximately 1 hr and 15 minutes in the Standard Remoska, or 1hr 45 minutes in the Grand, until the lamb is tender. I can confirm I’ve also grilled incredible sausages with mouthwatering caramelised onions, roasted succulent whole chicken, roasted Mediterranean vegetables, baked sweet potatoes to perfection, and roasted belly pork to die for!
May 30, 2012 6 Comments I think it’s pretty obvious that I love spending time in the kitchen, but baking has to be my favourite activity.  Yes, I enjoy cooking say a pie or rustling up a quick supper, but creating sweet goodies fills me with joy!  Living in India is great in many ways, however, there are days that can be very challenging!  On days like those, I find baking something can soothe and restore my happy mojo!  So, today in part three of my kitchen gadgets series, I’m sharing with you what I use for baking. High on my list is either my KitchenAid or Magimix, which featured in part two of the kitchen gadgets series.  Then there are mixing bowls, spoons, whisks and spatulas that I shared in the first post.  And because baking is more a science than an art, I wouldn’t dream of making a cake without my trusty digital weighing scales and measuring spoons!
Most stores now sell silicone bakeware.  I think the majority of mine have come from John Lewis.
A 2lb (900g) loaf tin.  I tend to use this for loaf cakes, as opposed to bread, as I have the bread maker.
A 12-hole bun tin for baking mini muffins, cupcakes or fairy cakes.  I love my silicone one. Deep round loose-bottomed 6” (15cm) cake tin.  I use this for making a small Christmas cake. Square loose-bottomed 7” (18cm) cake tin.  If I’m making a larger Christmas cake – this is my favourite tin to use.
Various shaped silicone cup cases:  rounds, rectangles and hearts etc.  My mood on the day determines which one I use! 3?” x 1?” round cooking rings, which I use to make homemade crumpets, but they can also be used to make potato rosti, creating a perfect circle for presentation, or the larger size can be used to create a tower for a real wow factor! The last one in my cupboard for bakeware are my mini pudding moulds, which I use to make delicious (even if I say so myself!) hot chocolate fondants.  I have the 3” x 2” ones, which are the perfect size for individual puds! It’s only recently that I’ve had a proper cake tester – previously using anything long and spiky available (normally the cheese fondue dipper or a chop stick!).  However, my gorgeous godson, Maxi, gave me this for Christmas, so now I have a proper utensil for quickly checking if my cakes are fully cooked. Rolling pin.  My version of this is probably controversial amongst the bakers out there, who advocate a wooden one without handles is best. Baking beans (for blind baking).  Now, I can spend money like the best of them, but spending between ?5 to ?10 for a set of these when some dried chickpeas for 95p do the job just as well, just didn’t stack up! Cooling rack.  For sometime I used the rack from our grill pan, until one day I needed to use the grill whilst my cake was still cooling, so decided to finally buy one!  This is essential for all bakers if you want to avoid soggy cakes or cookies from the steam trapped under them when left to cool on a flat surface. Icing nozzles.  I’ve got a collection of icing nozzles, but I think my favourite ones are the star and rose tips. Decorating pen.  This is a new gadget in my kitchen, and is yet to be used.  But, I can see it becoming a firm favourite!


Cupcake corer.  This is a great nifty gadget for creating a little surprise in cupcakes.  You simply press the corer into the cupcake, twist and remove the centre, and then fill the hole with either a different flavoured icing, or a surprise of some sort! I’m aware that I have quite a number of electrical kitchen gadgets, but the majority get used weekly, if not daily, I promise!  I’d love to hear about your favourite electrical kitchen gadgets – do tell! May 2, 2012 10 Comments I love cooking and spending time in the kitchen.  It would be very unusual for a day to pass without making a meal from scratch, or experimenting with a new recipe.  So, it’s no wonder my kitchen is full of a multitude of paraphernalia! 7cm Peeling knife – for peeling small fruit and veg.  This is the Domestic Prince’s tool of choice for vegetable prep. 14cm Sausage knife – hhhmm, I don’t really use this for sausages, but for chopping tomatoes!
So, there you have it, the basic items that are filling my cupboards!  Are there any basic items that I’ve missed that you can’t live without?  If so, please share them!  Keep a look out for what electrical kitchen gadgets are in my cupboards soon!
Enter your email address to follow this blog and receive notifications of new posts by email. Recently, a friend of ours who is setting up a new kitchen asked us about our Top 10 Kitchen Essentials – the must have items to outfit a new kitchen. Whether you’re just getting started with stocking your kitchen or making a commitment to spend more time there, I salute you.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License. A kitchen store cupboard should be full of the right things, providing you with the building blocks for a multitude of tasty and nutritious family meals.
So, listed below is my personal list of kitchen cupboard essentials from tins, jars, bottles, grains, pulses, herbs and spices etc.
Start with the Tomatoes, Sweetcorn and Beans and you can whip up this tasty Mexican Bean Soup in no time. So many of my favourite kitchen cheats come in a jar, a few teaspoons of the right ingredient can bestow a punchy flavour with very little work on the part of the cook.
Thai Red Curry Paste or any tasty curry paste really – They are so much better than the sauces! Red Lentils may have a reputation for being bland hippy food but teamed with the right spices they can be delicious!
If you’re guessing it’s a Russian song or dance you’d be wrong; if you’re thinking it’s something Eastern European, you’re on the right track.
The stainless steel lid, which houses the element, does all the work, controlling the venting of steam developed during cooking. Being so compact, it is frequently packed up and taken anywhere there’s a 240V electricity supply, which makes it just the thing when cooking away from home.
On a walking holiday in the Lake District last September with a couple of friends, we stayed at Underscar Manor, a luxury self-catering complex in the shadow of Skiddaw. In this respect, the Remoska is an unrivalled asset in helping me to cook meals that fit my eating regime. When you consider that many people use the oven simply to heat up supermarket ready-made meals, or grill three or four rashers of bacon, or bake a couple of jacket potatoes, they are using excessive quantities of electricity compared to that consumed by a Remoska. At the end of the process, washing up is not a big chore because the non-stick surfaces are extremely effective.
It’s a bit of a cheat to put a category item here instead of listing things out, but these are incidentals. Two cookie sheets.  Use these for baking cookies, but also for roasting potatoes and smaller pieces of meat, like chicken breasts. Take out the time of soaking and boiling and lentils become some of the easiest additions to a salad, soup or rice dish. Whilst that might be an exaggeration, it’s true that the bottle section of your store cupboard can become overrun (I know mine is). I have a wonderful spice shop not far from my house and I’m like a child in a sweet shop every time I visit.


It is in fact, an electric cooker with a difference, and quite frankly an amazing piece of kit!
And the great thing about the Remoska is that you don’t have to watch it slavishly in the way that one has to when using a conventional oven or stovetop cooking. The pan is dishwasher friendly for anyone preferring this cleaning option, and the lid only requires to be wiped down with a damp cloth. This is great for getting vegetables and fruit in a uniform shape; perfect for potato dauphinoise.
We will then use that money to buy more delicious ingredients to make more food and share it here. It should be as long as is comfortable for your grip – usually 8-10 inches is about right.
May not be large enough for boiling pasta, but it’ll handle all sorts of soups, sauces, and the like.
Use this for baking cakes, but also for baking casseroles or roasting larger pieces of meat. To protect your countertops from hot pans, and for letting food cool before serving or storage.
These are the only two pans you need for working on the stovetop, unless you often make large batches of soup or stew. Grilled sausages, caramelised onions and jacket potatoes was a particularly memorable dinner devoured at the end of a strenuous walk up Grisedale Pike! Anyone keen on pursuing a healthy eating regime based on fresh ingredients and wishing to do so as effortlessly and economically as possible, should invest in a little Czech magic and get yourself the Prodigious Remoska from Lakeland!
I’m kind of obsessive about my kitchen linens, but they really are great tools to have.
For me, for a long time, it was a bobble-head tiki god that Christine bought for me at Target one day. I love them, but if I had to choose only one, it would be a combination spoon-spatula like this one. A fork can sometimes do these jobs, but not always–and not with the same degree of stability. Round cake pans are handy on occasion, but you can always purchase aluminum pans when you absolutely need them. You can increase its versatility by plugging an electric timer into the power socket and setting the Remoska’s start and end cooking times. It sat next to the cooktop (at my insistence – I admit, it matched exactly none of our decor), and I would tap it on the head before any food met pan. Your 9 x 3 inch pan will suffice in many instances, but a casserole dish will be the better fit sometimes.
Sharp knives go where you want them to, and if they do happen to nick you, they do so almost politely – cleanly and quick to heal.
Currently, that guy is in a box from the move, and I don’t have a great home for him. And of course, the range of meals you can cook is endless; everything you can cook in an oven, the Remoska can handle with ease. The main difference is that it takes 5-6 seconds to read instead of 3, and it’s about one fifth of the price of the Thermapen. Instead, now, it’s my best blue pinstriped apron I picked up in England, with a side towel hanging from the waistband.



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Rubric: Small Pans For Cooking



Comments

  1. AlyoskA_LovE writes:
    The value tag, but when they arrived lived lamps.
  2. starik_iz_baku writes:
    Involves a 1 quart saucepan, two quart saucepan, five quart but it does help to eliminate a lot of food.