Partly on the basis of good write-ups on past threads I’m on the verge of getting a Remoska, but unsure from the book I have how easy it would be to adjust the cooking times to allow for morning preparation for evening reheating.
I often like to choose something that I can prepare in the morning, leave in fridge during day then heat in oven in the evening. Remoska cooking times seem calculated to cook straight from the pan, I.e. hottish to start with. Do you think my method would work? Experimenting with a few mins either way not a problem, but it would be a downer if the Remoska could only produce something with the sauce boiling and the rest lukewarm.
Any other Remoska tips v welcome before I plunge.
Lack of public toilets in towns.