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Cluzo is not online. Last active: 24/12/2013 17:30:57 Cluzo



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Re: Remoska
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Clair  - What size remoska do you use to bake bread in ?  and how much mixture do you use ? and do you do it on the dough setting on your bread maker? .
and do you do rolls or a roudn loaf .

Sorry Clair - sounds like an inquesition - but Im really interested in doing some bread in mine

Cheers

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Clair is not online. Last active: 11/07/2014 12:17:30 Clair



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Lot (46) - Forum Moderator
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Re: Remoska
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The size of the Remoska does not come into it at all (I have a large one).

I keep a batch of bread dough in the fridge, enough for about 4 small (1lb loaves).
When I need some bread, I just grab a fistful of dough, shape it quickly (minimal handling) without kneading and plonk it in a silicone dish.
I leave it to come to temperature and bake it, having warmed the Remoska first (Remoska switched on for about 10mn with a dish of water inside).
Baking takes about 20mn, with another 5mn outside the silicone dish with the Remoska off.

The silicone dish is a round cake dish I happen to have, nothing special.
I have also used a metal long bread pan, but I don't think that would have fitted inside the standard Remoska.
I prefer that to the bread maker now, as I can just spend 5mn preparing a batch (by hand) which will last about 10 days and bake loaves as needed.


Clair

Share your knowledge. It is a way to achieve immortality.
Dalai Lama


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woolybanana is not online. Last active: 17/06/2014 15:48:18 woolybanana

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Re: Remoska
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 Clair wrote:
The size of the Remoska does not come into it at all (I have a large one).

You tease, you!Devil [6]


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Clair is not online. Last active: 11/07/2014 12:17:30 Clair



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Re: Remoska
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You one-track-mind, you!Wink [;-)]

Clair

Share your knowledge. It is a way to achieve immortality.
Dalai Lama


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woolybanana is not online. Last active: 17/06/2014 15:48:18 woolybanana

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Re: Remoska
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Mmmmmmmmmmm, nice though.Stick out tongue [:P]
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Cluzo is not online. Last active: 24/12/2013 17:30:57 Cluzo



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Re: Remoska
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Thanks for your speedy reply Clair
I never thought to put a batch in the fridge - what a good idea .
You have inspired me and ive a batch on the dough setting on the go so that I can bung it in the fridge and have lovely rolls for lunch tomorrow.
Good that means Iwont have to go out into the cold cold snow tomorrow.

By the way I have never thought to warm up remoska that way - brilliant

Cheers

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mint is not online. Last active: 09/07/2014 09:40:36 mint

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Re: Remoska
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 Jazzer wrote:
Has anyone tried the turbo ovens which operate on Halogen and infra red. They seem to do much the same job as the Remoska,but are usually cheaper to buy, and are self cleaning. I have seen many demonstrations on shopping chanels but have never met anyone with any experience of owning one.

When we first came to France and had no cooking facilities, a friend of ours lent us one of those American infra red ovens.

What d'you mean, self-cleaning?

There was the huge plastic dome to clean and, even worse, the damned grill which took forever to get properly clean.

And, as you say, the roast was so-so and I couldn't wait to hand it back.  In fact, I'd rather not have any roast or grilled stuff than use that contraption.


aux petits oignons (but only in the ironic sense)


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Cluzo is not online. Last active: 24/12/2013 17:30:57 Cluzo



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Re: Remoska
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Oh Clair !!!!!!!

Bunged my dough in a fridge box as I planned - But its still expanding and the box has nearly exploded. !!!!!

I hate to think  what it will be like in the morning - it might be like a cuckoo -  taken over the entire fridge and chucked every thing else out !!!!!!!!!

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