tag:blogger.com,1999:blog-3362152498675364583.post8985590492346849282..comments2024-02-25T09:32:00.063+00:00Comments on The Frugal Cook: My new frugal appliancesFiona Becketthttp://www.blogger.com/profile/12970779962455905201noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-3362152498675364583.post-79957824163356371612009-07-10T12:03:46.538+01:002009-07-10T12:03:46.538+01:00The good thing about cooking after midnight (with ...The good thing about cooking after midnight (with electricity anyway) is you're cooking on economy 7. Add to that doing the ironing and switching on the immersion for the bath in the small hours and watch the (very expensive these days) electricity bill go down.Jameshttps://www.blogger.com/profile/11774745116214686192noreply@blogger.comtag:blogger.com,1999:blog-3362152498675364583.post-57193298544884513822009-07-08T23:18:43.964+01:002009-07-08T23:18:43.964+01:00Great-looking loaves, Claire. I can see I've g...Great-looking loaves, Claire. I can see I've got plenty to learn about the Remoska. (Cauliflower cheese sounds tempting too . . . )Fiona Becketthttps://www.blogger.com/profile/12970779962455905201noreply@blogger.comtag:blogger.com,1999:blog-3362152498675364583.post-32626736214574123912009-07-08T08:53:33.230+01:002009-07-08T08:53:33.230+01:00We have a baby Remoska, just big enough for 2 port...We have a baby Remoska, just big enough for 2 portions. I use it for cauliflower cheese, pasta bakes, reheating casseroles and stuff out of the freezer - it's a fab gadget. Between that and the oven in the microwave and the slow cooker, I rarely turn the oven on at all these days!ramtopshttps://www.blogger.com/profile/09197994921713017028noreply@blogger.comtag:blogger.com,1999:blog-3362152498675364583.post-16551978962667263932009-07-06T18:36:54.784+01:002009-07-06T18:36:54.784+01:00I made a quiche only yesterday!
I bake it in a me...I made a quiche only yesterday!<br /><br />I bake it in a <i>metal</i> loose-based tin. <br />The pastry is baked blind and sealed with egg white before it is filled. <br />To ensure the heat reaches the underside of the tin, I also use a metal rack to lift the the tin off the base of the Remoska pan (Lakeland sell a rack, but as it happens the microwave rack fits perfectly!)<br /><br />You can see pictures of my Remoska bread-baking efforts on <a href="http://www.completefrance.com/cs/forums/3/1743111/ShowPost.aspx#1743111" rel="nofollow">this expat forum</a> (pg 3 and pg 6).Claire in Francenoreply@blogger.comtag:blogger.com,1999:blog-3362152498675364583.post-3510475816489561172009-07-06T16:28:30.682+01:002009-07-06T16:28:30.682+01:00Hi John - I agree. One of the reasons I wasn't...Hi John - I agree. One of the reasons I wasn't grabbed by the sound of an induction hob is that I've never been a fan of electric hobs but in fact the temperature control is just as good as gas!<br /><br />I'm intrigued with the idea of cooking quiche in the Remoska, Claire. Doesn't the pastry go soggy?Fiona Becketthttps://www.blogger.com/profile/12970779962455905201noreply@blogger.comtag:blogger.com,1999:blog-3362152498675364583.post-27930122286609421152009-07-06T08:41:17.241+01:002009-07-06T08:41:17.241+01:00I totally endorse the Remoska.
I have been using a...I totally endorse the Remoska.<br />I have been using a large model for over 7 months and I used the oven only for the Christmas diner.<br />I cook everything in the Remoska, from bread rolls to loaves, cakes, muffins, potato dauphinoise, quiche, spatchcock chicken... <br />It is the perfect complement to the microwave oven (as is the slow cooker in winter) and uses less than half the electricity the oven uses. <br />For the two of us, it's just the job!Claire in Francenoreply@blogger.comtag:blogger.com,1999:blog-3362152498675364583.post-67133802783400108062009-07-05T22:12:30.476+01:002009-07-05T22:12:30.476+01:00That portable induction hob looks like a pretty ha...That portable induction hob looks like a pretty handy thing, perfect to cook something at the table or outside. <br /><br />I'm still in love with gas, but the idea of induction hobs is growing on me a lot.Johnonfoodhttp://johnonfood.comnoreply@blogger.com