Cube mk2 and WIR

[dancing cloud]

I've seen these in the Lakeland catalogue and don't know anyone who has one, so thought I'd ask on here whether people would recommend them or not.

 

I live on my own and it always seems a waste to put the oven on for one meal. Although I batch-cook where possible, you can get fed up of eating the same thing after a while . Would a Remoska be a worthwhile investment? And would it be better to get the standard rather than the baby? There's not a huge difference in cost and I could always cook 2 meals and microwave one the next day (as you may have gathered, I'm not much of a cook ).

 

Is it worth buying separate pans as well?

 

All opinions very welcome, thank you.

[The Dogmother]

I have the large Remoska DC, and there's only Rosie and I to feed on a regular basis, I'm glad now that I got the bigger one as it's so useful.

 

Basically, I use it for most things that you'd use a cooker for, and it's far cheaper to run. I batch cook as well, and freeze things for eating later on.

 

The temperature remains constant in the Remoska, but you can alter the effect it has by using the grill tray insert to raise or lower the food, and foil to cover it.

[BERTIE MCSQUIRTY]

I have got the bravoska which works very similar to the remoska - its an incredible piece of equipment and everything always comes out perfectly cooked and much tastier

[Egluntyne]

The Remoska does PERFECT roast chicken and jacket Spuds. (Please excuse my shouting)!

 

Worth having one just for those.

[The Dogmother]

That's interesting Egluntine, I've not tried roasting in it yet - I guess that you cover the chook with foil to slow down the cooking rate?

 

I did do baked spuds in it and they were lovely. I the winter though, I usually do them in the stove - very quick indeed and they have that authentic woodsmoke smell.

[Egluntyne]

That's interesting Egluntine, I've not tried roasting in it yet - I guess that you cover the chook with foil to slow down the cooking rate?

 

You just do it till it's done if you see what I mean. Very helpful and precise I know. If it needs foil , then I do cover it.

 

I turn it over halfway through too.

[gracefruit]

I've not had my remoska very long, but so far I love it. I made a full Sunday roast yesterday and only had two pans to wash up! It also makes really lovely chips.

[dancing cloud]

Many thanks for all your recommendations.

 

I ordered the standard remoska from Lakeland, with the cookbook and the wire tray insert. They are out of stock on the insert, which may come next week, and the stand on the lid of the remoska was broken off, so another should be with me tomorrow. They were excellent on customer service when I spoke to them on Friday

 

The book has given me loads of ideas, so I now want to get my hands on a (whole) remoska and give it a go

[..lay a little egg for me]

First time I've heard of these, but they sound v interesting. We have a Rayburn which we turn off all summer as it is so expensive! We then have to make do with a 2-ring electric hob and a microwave. This sounds ideal for all kinds of things. However, our work-surfaces are rather cramped...so, can anyone tell me, how much space would a standard model take up?

[chickencam]

Very tempted from an economy point of view, it may make it onto my Christmas list. I have looked at these a few times in the Lakeland catalogue but it is nice to hear so many recommendations

[dancing cloud]

Got a whole standard remoska and have been cooking with it for a couple of weeks.

 

Whilst Nigella will never feel threatened , it is very easy to use and makes a really good lasagne. Also very successful on roast veg and potatoes, and baked apples. I haven't yet been very adventurous, but am very happy with results so far. It also has the advantage of being very easy to wash up

 

I think the standard model is about 8" diameter. It may give more details in the Lakeland catalogue, or I can measure mine if you like.