I used the Remoska recipe leaflet to make scones today.
Easy mixture to put together but it needed more flour to make it less sticky.
They cooked to more of a thick biscuit rather than a scone, but they cooked nicely. Good and fluffy inside.
However, they don't taste as good as my regular scones, so next time, I'll use my recipe, but cook them in the remoska.
Hi Gizzie, love your blog. I have a standard remoska.but have yet to aork out how to use it properly. it says it 'grills' have you ever 'grilled' anything ie fish or a simple chop? or a bun? I am desperately trying to cut down costs on my huge electric bill so wonder if its more economical to use, than say getting a seperate grill. Katie
ReplyDeleteHi, me again. I've got a Grande Remoska from Ebay, but don't use it much as it takes so much space. Also a tiny one also from Ebay, minus the stand which I use a rack from a larger one for safety. The main one is the standard which I actually bought new but it kept fusing the house. Lakeland replaced it after 18 months.
ReplyDeleteDo you have a shallow tin to do some things in? I'd be interested to know before I shelled out for one.
I have baked bread in the Grande but the top of the loaf comes too high. Also it is difficult to judge when the loaf is done. Probably better done in a breadmaker on a regular basis.
A tip for those who are new to Remoska - be very careful what you put next to them when they're hot, last week I burnt through the flex of a tiny blender and it has had to go to see if it can be rewired. Can be an expensive business.
Just read your scone comment. I always use Remoska recipe for scones and my mum, who doesn't know I use a Remoska, says my scones are really light and so do other people. I'm no great shakes at baking, OK but not extraordinary, and I haven't noticed a cakey taste. Maybe you are cooking them too long. I look underneath to see if they're cooked and if the bottom's done, they're usually cooked.
ReplyDeleteMaybe you would post the recipe YOU use for scones and then I can try it.