Cooking Without Refrigeration / Microwave

[Ravenshurst]

Vermecelli with smoked salmon, creme fraiche & caviar.
serves 2

before leaving the dock make creme fraiche by adding 1 Tablespoon buttermilk to 2 Cups cream. cover bowl with a clean cloth, cast off, and let sit for 24-36 hours at room (or cabin) temp.

On the last night of your cruise, make vermicelli/angel hair for 2. (any pasta will work, but IMHO the thinner pasta is better for this dish) Saute (just to warm) 4 oz. smoked salmon, thinly sliced, in ghee or olive oil. it will break up more in the pan, but that's ok. add 1/4 cup creme fraiche and heat through. Toss pasta with ghee or melted butter, and plate. Top with smoked salmon and creme fraiche, and a couple Tablespoons of caviar. If you have a cooler, this makes an exquisite late night dinner with champagne.

note: any kind of caviar works with this, including lumpfish or salmon roe.

[Gailwind]

Originally Posted by Hud3

For the carnivores and omnivores amongst us...

You don't have to give up meat because you lack refrigeration. You can order canned meats online from Brinkman Farms. They are very good quality and work well in stew, chili con carne, and sauces for pasta and rice based dishes. We've tried their chunky pork, chicken, and beef, and their ground beef and were very happy with them.

With a small pressure cooker you can can you're own meats. Before my last
cruise I canned one whole deer and it lasted me six months. There were only 42 1/2 pint jars. I have also canned chicken and beef and chili also.
It is very simple and the meat tasts delisous.

[Skippa]

Originally Posted by Cyndimarcus

Like to serve with baked potatoes, but don't know how I'm gonna go without my sour cream

You don't have to do without your sour cream!

Yogurt keeps pretty well without refrigeration, and I like it even better than sour cream on roasted potatoes.

Or, you can make your own version of sour cream, using canned cream.
"Nestle Table Cream" is widely available online.

No-refrigeration sour cream:

6-oz can canned cream (such as Nestlé's)
2 tsp vinegar

Mix; let stand an hour or two.

[troymclure]

Well I just spent the past few months without refrigeration. Egg dishes work well, I have a bunch of instant backpacking meals. Mostly though aside from noodles etc, I ate instant pasta packets. The packets say you need butter/milk but I discovered that adding a packet of instant cup of soup (seafood bisque or mushroom work well) goes extremely well with instant pasta packets.

Just got the fridge up and running again and i'll still be making pasta with instant soup packets rather then butter/milk.

[zeehag]

sour creme lasts LOONG time out of fridge..LOL
i have lived sans fridge since 1990. no problem.

[JanetGroene]

My little article on cruising with canned and packaged foods is scheduled for the June or July issue of Cruising World if you can find it. Lots of helpful tips. No, this isn't self-promotion. I've been paid for the piece and have nothing more to gain

[Skippa]

Originally Posted by Gailwind

With a small pressure cooker you can can you're own meats. Before my last
cruise I canned one whole deer and it lasted me six months. There were only 42 1/2 pint jars. I have also canned chicken and beef and chili also.
It is very simple and the meat tasts delisous.

Gailwind, what's the "recipe" for canning meats with a pressure cooker? Sounds like a great way to preserve meat for those of us without refrigeration.

Details, please!!

[Skippa]

Originally Posted by JanetGroene

My little article on cruising with canned and packaged foods is scheduled for the June or July issue of Cruising World if you can find it. Lots of helpful tips. No, this isn't self-promotion. I've been paid for the piece and have nothing more to gain

Janet, I am very much looking forward to this article. Thank you!

[Badsanta]

Originally Posted by Skippa

Details, please!!

I have searched, bought several books and everything I have found on canning meat has been very vague.

Fishwife, many thanks for the link

[JanetGroene]

If you can find a copy of my The Galley Book (McKay) it describes canning in both glass and tin. Book is out of print but copies may be found on Amazon. I'm also glad to answer any questions personally. Canning meat is so doggone simple, people can't believe it. Some failures occur, usually when a bit of meat boils up under the seal and prevents a vacuum from forming. Be prepared to eat failures at once or refrigerate them like any other cooked meat.

Originally Posted by Badsanta

I have searched, bought several books and everything I have found on canning meat has been very vague.

Fishwife, many thanks for the link

[laura d]

Do you make yogart?

[callmecrazy]

I'd be interested in any thoughts about making cheese (queso fresca, Riccotta, etc..) from dried milk....

[zeehag]

i used to make my own yoghurt. is easy.

[sabray]

Originally Posted by zeehag

i used to make my own yoghurt. is easy.

I made something that looked like yogurt. Reason why I am scrubbing the fridge. Couldn't give you rrecipe as I don't know what it is. Looks like condensate, mixed with milk, goat cheese and maybe a tortellini.

[zeehag]

use 'plain yoghurt as a starter, dont 'put into fridge. i made it on the 'patio