Cruisers Forum
 


Join CruisersForum Today

Reply
 
Thread Tools Rate Thread Display Modes
Old 29-11-2015, 10:22   #31
Long Range Cruiser
 
MarkJ's Avatar

Cruisers Forum Supporter

Join Date: Dec 2007
Location: Australian living on "Sea Life" currently in England.
Boat: Beneteau 393 "Sea Life"
Posts: 12,828
Images: 25
Re: Need Cooking-While-Under-Way Advice for a Work of Fiction

Quote:
Originally Posted by JBChicoine View Post
That's kind of what I thought. Thanks for confirming it! Seems it would be smartest to keep the really cold/frozen stuff closer to the bottom and plan meals accordingly.
Yes many have frozen in the bottom working up to just cold at the top. So to get the frozen meat out you have to unpack the whole bloody thing... at a 30 degree heel...
__________________

__________________
MarkJ is offline   Reply With Quote
Old 29-11-2015, 11:02   #32
Registered User
 
CaitB's Avatar

Join Date: Nov 2015
Location: Live in Oregon, boat in San Mateo
Boat: 1975 Cal 2-29
Posts: 33
Images: 3
Re: Need Cooking-While-Under-Way Advice for a Work of Fiction

LOL! I cook and bake on board. Years ago on a San Diego to Hawaii with my dad (on a 28' Erikson) I did all the cooking. 2 burners, a small oven and an electric skillet. Once a week I baked bread and I can still remember that smell... My boat has an cooler and I pack everything in Tupperware. If it goes flying, I don't want to clean up glass shards, and it all stacks nicely in the chest. biggedt success in the tiny galley was home made brioche which I then used for bourbon glazed bread pudding. Biggest failure was a sneaky wave in the middle of the Pacific that sent spaghetti flying, thus resulting in garlic bread and bourbon for dinner...
__________________

__________________
CaitB is offline   Reply With Quote
Old 29-11-2015, 11:15   #33
Registered User

Join Date: Mar 2013
Location: Belfast, ME
Boat: Beneteau 49
Posts: 82
Re: Need Cooking-While-Under-Way Advice for a Work of Fiction

We use a stick blender (with inverter) to make a variety of soups. Served in a thermos, they make a great treat on a cold night watch. Our friend, Bebe Wunderlich, is a master of these and can improvise from anything left on the boat (a skill gained after two circumnavigations).
__________________
Utahsailor is offline   Reply With Quote
Old 29-11-2015, 11:30   #34
Registered User
 
JBChicoine's Avatar

Join Date: Aug 2015
Location: Michigan for the time being
Boat: Bock, 14'
Posts: 105
Re: Need Cooking-While-Under-Way Advice for a Work of Fiction

Thank you everyone so much for the really helpful responses and encouragement--I'm a bit overwhelmed by all your generosity!

I will definitely be writing in the belt that several of you mentioned, and the pressure cooker, and so many of the great little details of food storage, preparation, and service--exactly the kinds of information I've been hoping for.

Since I want to include primarily Cajun cuisine, I think it would be prudent for the cook to make the roux ahead of time and freeze it--I need to brush up on the actual recipes, too, but the Cajun cooking does raise the question of a cast iron skillet on this voyage. Any thoughts on that?
__________________
I'm unsupervised & at large while trying to write...
JBChicoine is offline   Reply With Quote
Old 29-11-2015, 12:01   #35
Registered User
 
hamburking's Avatar

Join Date: Feb 2013
Location: Kingston Ont Canada
Boat: Looking for my next boat!
Posts: 2,148
Re: Need Cooking-While-Under-Way Advice for a Work of Fiction

We had a crew of 4 to cross the atlantic, one was cook.

At first the food was ok...mimicked food ashore, but it was tough to eat politely in the cockpit with a knife and fork while holding your plate and cup and trying not to fall or slide around (big seas). Pretty quickly we switched to big bowls and just a spoon (or fork). The cook had a mad-on for me, so every meal, to be "fair" we had to pick a number (1 to 4) for which plate (or bowl) you would get. Inevitably, there would alway be one plate with only one piece of chicken, when the others had 2, or somthing like that. No matter what number I chose, or if I chose last, I ALWAYS got the short plate. I didn't complain, but man did I get hungry fast. I also did not know the others were having snacks on night watch. And since I stood the graveyard shift, I missed breakfast every day.

We had a big ham hock that turned all green and fuzzy. I was tasked to scrub it clean with seawater. The cook then hung it from the boom to dry. Needless to say, the swinging ham hock hit the cook in the head hard enough to give him a big welt. Did I mention I don't eat pork?

When we caught a fish, the cook would cut it up, rinse it with seawater, and boil it into a soup. But he would use every part... fins, tail, head and all. We would be eating the thick soup, and spitting out eyeballs, eyesockets, or bits of brain. A big fin got caught between my teeth.

The cook would make "potatoes in a jacket" night after night, which was just potatoes baked in foil in the oven. He'd cook em for hours. When I'd get up for my night watch, I would jam a few in my pocket. I would eat them till I was sick of potatoes.

Finally we were down to black beans in sauce. Fortunately, I love black beans. The rest of the crew hated them, and tried to catch more fish.
__________________
hamburking is offline   Reply With Quote
Old 29-11-2015, 12:54   #36
Registered User

Join Date: Apr 2005
Location: Southern Calif.
Posts: 301
Re: Need Cooking-While-Under-Way Advice for a Work of Fiction

Quote:
Cook discovers bugs in flour
I noticed the flour beetles about halfway thru the bowl of rice I was served, just wouldn't have been polite to object at that point.
__________________
Calif.Ted is offline   Reply With Quote
Old 29-11-2015, 13:39   #37
Moderator
 
JPA Cate's Avatar

Join Date: Nov 2011
Location: aboard, cruising in Australia
Boat: Sayer 46' Solent rig sloop
Posts: 10,673
Re: Need Cooking-While-Under-Way Advice for a Work of Fiction

Quote:
Also, good idea for the cook to wear weather gear">foul weather gear when cooking in rough weather, esp boots and bib front pants to avoid burns from galley spills.
I used to have a rubberized chemistry apron that i wore in the galley. It finally decomposed.
__________________
Ann, with Jim, aboard US s/v Insatiable II, in Oz, very long term cruisers
JPA Cate is offline   Reply With Quote
Old 29-11-2015, 13:42   #38
Registered User
 
JBChicoine's Avatar

Join Date: Aug 2015
Location: Michigan for the time being
Boat: Bock, 14'
Posts: 105
Re: Need Cooking-While-Under-Way Advice for a Work of Fiction

Quote:
Originally Posted by Calif.Ted View Post
I noticed the flour beetles about halfway thru the bowl of rice I was served, just wouldn't have been polite to object at that point.
I read someplace that when you buy sugar/flour/pancake mix/dehydrated goods (potatoes), put the contents in non-metallic packages and nuke them in the microwave for 15 seconds on the defrost cycle, then repackage in jars, and/or drop a small piece of dry ice in the jar before sealing it. The microwave is supposed to kill any larvae, and the dry ice turns to carbon dioxide killing any other critters.

Anyone else heard of that?
__________________
I'm unsupervised & at large while trying to write...
JBChicoine is offline   Reply With Quote
Old 29-11-2015, 13:44   #39
Registered User
 
JBChicoine's Avatar

Join Date: Aug 2015
Location: Michigan for the time being
Boat: Bock, 14'
Posts: 105
Re: Need Cooking-While-Under-Way Advice for a Work of Fiction

Quote:
Originally Posted by Ann T. Cate View Post
I used to have a rubberized chemistry apron that i wore in the galley. It finally decomposed.
I like that idea.
__________________
I'm unsupervised & at large while trying to write...
JBChicoine is offline   Reply With Quote
Old 29-11-2015, 14:16   #40
Registered User
 
hamburking's Avatar

Join Date: Feb 2013
Location: Kingston Ont Canada
Boat: Looking for my next boat!
Posts: 2,148
Re: Need Cooking-While-Under-Way Advice for a Work of Fiction

Quote:
Originally Posted by JBChicoine View Post
I read someplace that when you buy sugar/flour/pancake mix/dehydrated goods (potatoes), put the contents in non-metallic packages and nuke them in the microwave for 15 seconds on the defrost cycle, then repackage in jars, and/or drop a small piece of dry ice in the jar before sealing it. The microwave is supposed to kill any larvae, and the dry ice turns to carbon dioxide killing any other critters.

Anyone else heard of that?
The dry ice would expand as it warms and burst the sealed jars. Also, most dry ice has a strong ammonia smell that might taint the food.

I avoid anything glass (like jars). Broken glass is a disaster on a boat.

The bugs usually aren't in the food, but the glue of the packaging. I put things like flour, sugar, coffee whitener, pancake mix, into plastic peanut butter jars (cleaned out of course), and leave the boxes ashore.
__________________
hamburking is offline   Reply With Quote
Old 29-11-2015, 14:24   #41
Registered User
 
JBChicoine's Avatar

Join Date: Aug 2015
Location: Michigan for the time being
Boat: Bock, 14'
Posts: 105
Re: Need Cooking-While-Under-Way Advice for a Work of Fiction

Quote:
Originally Posted by hamburking View Post
The dry ice would expand as it warms and burst the sealed jars. Also, most dry ice has a strong ammonia smell that might taint the food.

I avoid anything glass (like jars). Broken glass is a disaster on a boat.

The bugs usually aren't in the food, but the glue of the packaging. I put things like flour, sugar, coffee whitener, pancake mix, into plastic peanut butter jars (cleaned out of course), and leave the boxes ashore.
The dry ice sounded kind of scary to me--just something I read, but wasn't sure. I've never handled it, so wouldn't know about the smell. Thanks!
__________________
I'm unsupervised & at large while trying to write...
JBChicoine is offline   Reply With Quote
Old 29-11-2015, 14:31   #42
Registered User
 
hamburking's Avatar

Join Date: Feb 2013
Location: Kingston Ont Canada
Boat: Looking for my next boat!
Posts: 2,148
Re: Need Cooking-While-Under-Way Advice for a Work of Fiction

Quote:
Originally Posted by JBChicoine View Post
The dry ice sounded kind of scary to me--just something I read, but wasn't sure. I've never handled it, so wouldn't know about the smell. Thanks!
I worked for a company called Liquid Carbonic, the largest manufacturer of C02 (dry ice) in Canada. The ammonia is the refrigerant used to make the dry ice. You can get medical dry ice which is much more expensive (and rare) which is 100% pure.

There are lots of fun things you can do with dry ice, besides giving yourself a good freezer burn.
__________________
hamburking is offline   Reply With Quote
Old 29-11-2015, 14:48   #43
Registered User

Join Date: Nov 2015
Posts: 19
Images: 1
Re: Need Cooking-While-Under-Way Advice for a Work of Fiction

Quote:
Originally Posted by JBChicoine View Post
I’ve been posting questions for the novel I’m working on (chose a boat and a route), and now I need a little advice (probably a lot) on what culinary challenges my main character—the cook—might encounter on a 47’ Bermuda yawl making for the Cayman Islands from New Orleans. She has been hired to provide primarily Cajun/Creole fare for a crew of three, herself included.

The year is 1984
Here’s the galley:

Is that a top-access refrigerator/freezer in the far, lower right-hand corner of the picture?


I can employ literary license and embellish where needed, perhaps increasing the stove top to a three burner.

For the most part, she will be cooking while under way. She’s a proficient cook and accustomed to working in a tiny kitchen, but her familiarity with preparing meals in a moving boat might have been exaggerated when she accepted the job. What do I need to take into consideration as far as safety, typical deficiencies with onboard appliances, food storage issue, or anything else that I might get wrong?

Any mishaps or amusing stories to share?
She may need to learn how to secure the pots while under way. That is not to mention that in some latitudes it is stinky hot especially with gas stove on, boat is inclined, water is splashing from portholes etc. Slippery floor.Cook better to have iron stomach too. May be she will reconsider? On the photo it is the stove that is horizontal Not the boat
__________________
facciatosta is offline   Reply With Quote
Old 29-11-2015, 14:57   #44
Registered User
 
JBChicoine's Avatar

Join Date: Aug 2015
Location: Michigan for the time being
Boat: Bock, 14'
Posts: 105
Re: Need Cooking-While-Under-Way Advice for a Work of Fiction

Quote:
Originally Posted by facciatosta View Post
She may need to learn how to secure the pots while under way. That is not to mention that in some latitudes it is stinky hot especially with gas stove on, boat is inclined, water is splashing from portholes etc. Slippery floor.Cook better to have iron stomach too. May be she will reconsider? On the photo it is the stove that is horizontal Not the boat
Oh my goodness--mustn't let my cook see that picture! She's not allowed to reconsider--the plot is counting on her boarding that boat! For her sake, though, I will make sure there are "fiddles" installed on that stovetop!
__________________
I'm unsupervised & at large while trying to write...
JBChicoine is offline   Reply With Quote
Old 29-11-2015, 15:33   #45
Registered User

Join Date: Dec 2010
Location: W Carib
Boat: Wildcat 35, Hobie 33
Posts: 7,932
Re: Need Cooking-While-Under-Way Advice for a Work of Fiction

[QUOTE=hamburking;1974112...
At first the food was ok...mimicked food ashore, but it was tough to eat politely in the cockpit with a knife and fork while holding your plate and cup and trying not to fall or slide around (big seas). Pretty quickly we switched to big bowls and just a spoon (or fork). The cook had a mad-on for me, so every meal, to be "fair" we had to pick a number (1 to 4) for which plate (or bowl) you would get. Inevitably, there would alway be one plate with only one piece of chicken, when the others had 2, or somthing like that. No matter what number I chose, or if I chose last, I ALWAYS got the short plate. I didn't complain, but man did I get hungry fast. I also did not know the others were having snacks on night watch. And since I stood the graveyard shift, I missed breakfast every day.

...

Finally we were down to black beans in sauce. Fortunately, I love black beans. The rest of the crew hated them, and tried to catch more fish.[/QUOTE]

Opposite experience: helped an older couple move their boat from the BVI to Annapolis. Got into seriously ugly weather for several days, heavy rain, big confused/breaking seas, regular green water over the boat...in the cockpit it was a pretty miserable scene, but then the companion way door would open...it was like a portal into another world...warm, bright, and wonderful galley smells...real meals would appear in the companion way! This guys wife was amazing.

If I had galley duty the crew would haven been lucky to have been sucking cold soup thru a straw! ; )
__________________

__________________
belizesailor is offline   Reply With Quote
Reply

Tags
cooking

Thread Tools
Display Modes Rate This Thread
Rate This Thread:

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Need NOLA to Caymans Advice for a Work of Fiction JBChicoine Seamanship & Boat Handling 61 13-03-2016 05:57
Need a Sailboat for a Work of Fiction JBChicoine Monohull Sailboats 62 10-11-2015 14:10
Coolmatic cu 55 under performing under way. unbusted67 Electrical: Batteries, Generators & Solar 1 16-12-2014 14:22
Running Generators while under way ontherocks83 Electrical: Batteries, Generators & Solar 1 19-11-2013 06:26
We Have No Gas Cooking Just Electric, Anyone Else Set up This Way? Thoughts??? Lagoon4us Multihull Sailboats 74 18-02-2013 05:33



Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -7. The time now is 20:27.


Google+
Powered by vBulletin® Version 3.8.8 Beta 1
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
Social Knowledge Networks
Powered by vBulletin® Version 3.8.8 Beta 1
Copyright ©2000 - 2017, vBulletin Solutions, Inc.

ShowCase vBulletin Plugins by Drive Thru Online, Inc.