How Do You Cook Onboard

[Pisces]

How do you cook onboard or do you?

[lastresort]

Not sure what the big deal is,We liveaboard and cook just like in a house.
Lots of good cruising cookbooks out to help make it a little easier.
On a 2 month trip to Alaska last year we only ate out about 10 times.
Pressure cooker helps while cooking underway or shortening cooking times.

[Skylark]

I couldn't answer your poll, my cooker doesn't fit a category.

[Pisces]

Sorry, didn't think about - burner in a pail. See . . . you learn something everyday!

[Skylark]

[Anonymous]

It's a gimballed single burner!

[Anonymous]

All of the above, except the first one.

A double-burner stove with oven, grill on the outside (love my Magma) and (you forgot this one) a microwave. I use a pressure cooker when possible and the oven mostly for breads and the occasional ham steak or turkey breast.

When I prepare food at home to take to the boat, I use my FoodSaver vaccum sealer, which has worked out perfectly.

Other than that, nothing special, just like cooking at home.

[Gisle]

I just added microwave to the poll.

[Robbie]

We live aboard so Lucy does lots of cooking.
We have a 3 burner Force 10 older European model stove with broiler and oven.
Magma Propane BBQ.
Small microwave oven.

We use the microwave to heat up food only during passages.
At anchor we cook on the stove with lots of pressure cooker dishes.
Food for underway is frozen or refrigerated for warm up. Since we are only a crew of two on our 50 ft ketch, we don't cook while underway.
We rarely eat out. We spend most of our time in out of the way anchorages.
We only buy or pick fresh foods, poultry and fish. No prepackaged foods.

[Jack Tar]

We have and use a 2 burner stove with oven. Outside we have a propane Magma like grill. We also cook onshore at bonfires or eat out. It all depends on how we feel and where we are.

[kd7lmq]

3 Burner Propane with oven.
Microwave.
Pressure cooker.
Force 10 Bar-B-Q.
Fire on the beach for weaners, clams, ect.
Dickenson diesel heater for keeping the coffee hot on cold mornings.
Large Refer/frezer, fresh/frozen food. Even TV dinners at times.
Bake bread also. Use a bread machine for the kneeding, then bake in the oven.

Just like at home. Except the galley is smaller on the boat.


Pete
S/V Murphy's Lawyer

[CaptJason]

I think a better poll would be do you cook at all , while in you home slip, while ancored, or underway.. For that one I would say in my slip.. Other wise I love the article that was in SAIL mag a few years back.. "Inpraise of the Sandwiches".. When I first started reading it I thought he was going to tell the readers all about his trip through those island.. It was a nice surprise..

[Harriet]

We don't spend much time in slips because we cruise as much as possible. My galley is set up very much like my land based kitchen. I have a single oven/broiler but only a 2 burner stove. Add to that a small microwave, a pressure cooker, and a gas grill on the rail. The electric percolator is an essential item, as are the mini chopper and the hand held mixer. All these appliances can be run with the help of the inverter.
We enjoy dinner out around once a week, and often grab lunch ashore if we are sight seeing. Otherwise, all our meals are onboard. In other words, we cook and eat as we always have.

[CaptJason]

Harriet

Does that mean you cook under sail?

[wingkeel]

Hey Skylark, that's pretty cool!
My boat came with an alcohol stove and I not only didn't like the regulation of the flame but, the fuel is unsafe and redundant with a propane grill. I installed a single burner propane stove and find that to be plenty for my needs along with the Magma.