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Old 30-11-2015, 20:22   #61
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Re: Need Cooking-While-Under-Way Advice for a Work of Fiction

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Originally Posted by ArmySailor View Post

Ann - for roux, you need to stir constantly to get the gentle burn of the flour...something I've yet to pull off while at sea. Pretty please with cherry on top give me your secret to making it in a pressure cooker!?
I don't have anything for a preassure cooker but...

Preheat stove to 350
4oz oil
4oz flour

Mix to combine in a Dutch oven, or other heavy pot.
Bake the roux for 1:30 stirring every 30 minutes.


No more slaving away in the kitchen invariably burning a roux. The more gentle heat from the oven works great, it's a bit slower, but following this method I have never burned a roux.
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Old 01-12-2015, 03:51   #62
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Re: Need Cooking-While-Under-Way Advice for a Work of Fiction

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Originally Posted by Ann T. Cate View Post
I can trust cast iron. It is wonderful, if properly seasoned. It is also heavy (thus a possible side subject for Chicoine) and I was afraid of rust when I left the US. The fear was a mistake.

Ann
I made a huge mistake giving away all my cast iron cookware. When I tried to replace it, all I could find that seemed right, was enameled cast iron, and it is nowhere near as good (even the really expensive French stuff, a couple of which were the first and last enameled cast iron I bought - the modern stuff is too thin under the enamel).

This so called 'energy efficient' thin stainless steel and aluminium cookware is an absolute disaster for cooking (unless boiling), as it is impossible to get a low enough temperature to properly simmer with it. The only thing it is good at, is ruining food.

Are the only people that buy it, people that normally eat out, and they like it because it is shiny good in their unused designer kitchens?

Of course as soon as this food destroying cookware became available, finding good quality replacement cast iron cookware (a complete set of which used to be dirt cheap and available from a high percentage of market stall holders), turned out to be impossible (this side of the Pond anyway), unless you can get it secondhand.

Something I have recently found that works fairly well though, is a very large and deep frying pan made of heavy alumin(i)um, with a ceramic coating, which has a slightly raised centre to it. On the lowest heat (gas or alcohol type burner), the centre is still too hot, but if you stir (with wooden implements) around that, and keep ingredients off the centre, it is not too bad.

I do hope to find some normal cast iron cookware, or a small enough cast iron Dutch Oven, when I get to North America. I think I'll be visiting Walmart, as they have a fair few bits and pieces like a Lodge Logic 3 Quart Combo Cooker that might fill the bill.

If enough of us start asking for cast iron cookware in specialist cooking equipment shops, maybe supplies will be resumed. I do make a point of asking, but all I have seen available is small frying pans, and they all seem to be way too thin.

The only thin, fuel efficient cookware I have found that works (but it is designed for very high temperature use), is the properly designed traditional wok.

PS. Something to consider, as I haven't used an unpressurised alcohol stove yet - might the slightly lower temperature of an Origo type burner, be a big enough help with a proper simmer?
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Old 01-12-2015, 06:30   #63
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Re: Need Cooking-While-Under-Way Advice for a Work of Fiction

Quote:
Originally Posted by Stumble View Post
I don't have anything for a preassure cooker but...

Preheat stove to 350
4oz oil
4oz flour

Mix to combine in a Dutch oven, or other heavy pot.
Bake the roux for 1:30 stirring every 30 minutes.


No more slaving away in the kitchen invariably burning a roux. The more gentle heat from the oven works great, it's a bit slower, but following this method I have never burned a roux.
This is really good to know, not only for the story, but for my kitchen!
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Old 01-12-2015, 15:25   #64
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Re: Need Cooking-While-Under-Way Advice for a Work of Fiction

The following quote from "Beneath the Surface; tales of a sailing marine biologist" by Michael King might help. Book available from Amazon, Book depository etc.


Cooking or even making coffee or tea at sea always involved the same ritual. First you stuck your head up on deck and surveyed the surroundings. Noting the absence of rocks, whales, waterspouts and tsunamis you went to the galley with all the confidence of a camp-house cook on a televised programme of Masterchef. Sure enough, the kettle was just boiling and the mugs precariously wedged in the galley sink when the cry comes from the deck; Oh-oh, the winds up a bit. Wed better get the flying foresail in.
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Old 01-12-2015, 19:37   #65
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Re: Need Cooking-While-Under-Way Advice for a Work of Fiction

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Originally Posted by velella15 View Post
The following quote from "Beneath the Surface; tales of a sailing marine biologist" by Michael King might help. Book available from Amazon, Book depository etc.


Cooking or even making coffee or tea at sea always involved the same ritual. First you stuck your head up on deck and surveyed the surroundings. Noting the absence of rocks, whales, waterspouts and tsunamis you went to the galley with all the confidence of a camp-house cook on a televised programme of Masterchef. Sure enough, the kettle was just boiling and the mugs precariously wedged in the galley sink when the cry comes from the deck; Oh-oh, the winds up a bit. Wed better get the flying foresail in.
I definitely plan to get in some serious nautical reading before I undertake the writing of the sailing part of the story--good for familiarizing myself with terminology and seeing how other writers convey the feel of sailing. Thanks for sharing that bit of writing insight!
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Old 02-12-2015, 06:41   #66
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Re: Need Cooking-While-Under-Way Advice for a Work of Fiction

Greetings and welcome aboard the CF, velella15.
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Old 02-12-2015, 09:01   #67
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Re: Need Cooking-While-Under-Way Advice for a Work of Fiction

I've done a fair amount of eating and food prep underway... off shore and coastal. For offshore passages... mine were less than 2 weeks runs... I prepared pre cooked and frozen meals... or bought them... requiring only boiling a pouch and pouring the contents into a bowl... or a simple precooked meal requiring heating and serving.

The main hazard is keeping the pots on the stove so you need good stove fiddles. Can't even make a cup of tea without it. The next problem is a gimbaled surface to place the bowl on to receive the cooked whatever. I have a bottom notched cutting board which sits on the stove and is there for gimballed and right next to what I am cooking. Almost easy peasy. You need a belt harness to "lean against" so you are not relying on your feet to balance.

Then you need to get yourself and the bowl to wherever you plan to eat... and in the belt in the galley works if you are on a bumpy ride. If things are calm enough you can get yourself and your food to a table... with fids and chow down.

I cook things like spaghetti and add pre cooked sauce. Salads are hard to manage ;-). Ramen is the old standby... you can toss some things into to make it more interesting.
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Old 02-12-2015, 12:12   #68
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Re: Need Cooking-While-Under-Way Advice for a Work of Fiction

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I've done a fair amount of eating and food prep underway... off shore and coastal. For offshore passages... mine were less than 2 weeks runs... I prepared pre cooked and frozen meals... or bought them... requiring only boiling a pouch and pouring the contents into a bowl... or a simple precooked meal requiring heating and serving.

The main hazard is keeping the pots on the stove so you need good stove fiddles. Can't even make a cup of tea without it. The next problem is a gimbaled surface to place the bowl on to receive the cooked whatever. I have a bottom notched cutting board which sits on the stove and is there for gimballed and right next to what I am cooking. Almost easy peasy. You need a belt harness to "lean against" so you are not relying on your feet to balance.

Then you need to get yourself and the bowl to wherever you plan to eat... and in the belt in the galley works if you are on a bumpy ride. If things are calm enough you can get yourself and your food to a table... with fids and chow down.

I cook things like spaghetti and add pre cooked sauce. Salads are hard to manage ;-). Ramen is the old standby... you can toss some things into to make it more interesting.
Thanks for the tips--I really like the idea of of a work surface on the gimballed stove, and I'm definitely going to have to work the belt harness into the story.
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Old 02-12-2015, 13:34   #69
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Re: Need Cooking-While-Under-Way Advice for a Work of Fiction

No one has mentioned SEA SICKNESS !!!!!!!!!!!
AS a sailor sufferer of sea-sickness no voyage is complete without the left the dock up-chuck.
If you want further details just ask, I can give you an authentic description, bow by blow
Bill


[QUOTE=ArmySailor;1973661]I'm from Louisiana and cook traditional recipes frequently. Some peculiarities:
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Old 03-12-2015, 08:07   #70
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Re: Need Cooking-While-Under-Way Advice for a Work of Fiction

2 burners is plenty, the cook should be working to invent one pot meals as she realizes how hard it is to cook on a moving vehicle, learns to get all ingredients out prior to cooking (perhaps learns as pot or stuff falls from counter on her as she gets more stuff out while on hands and knees looking for additional ingredients, learns to belly balance against the counter while cooking to free both hands, learns that in heavy seas the belly balance doesn't work at all, learns to open containers with one hand such as spin off spice tops, learns that the sink is the only safe place to put anything you don't want ending up on the floor. Learns that the best way to keep people out of the tiny galley/boat interior, Is to pass up food and drink before you start cooking. Finds out the best way to degrease hamburger is with paper towels, otherwise you lose the meat over the side or into the sink, because there is never a fine strainer on board!
Cooking on a small moving boat in open water is very different than at anchor.
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Old 03-12-2015, 09:37   #71
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Re: Need Cooking-While-Under-Way Advice for a Work of Fiction

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2 burners is plenty, the cook should be working to invent one pot meals as she realizes how hard it is to cook on a moving vehicle, learns to get all ingredients out prior to cooking (perhaps learns as pot or stuff falls from counter on her as she gets more stuff out while on hands and knees looking for additional ingredients, learns to belly balance against the counter while cooking to free both hands, learns that in heavy seas the belly balance doesn't work at all, learns to open containers with one hand such as spin off spice tops, learns that the sink is the only safe place to put anything you don't want ending up on the floor. Learns that the best way to keep people out of the tiny galley/boat interior, Is to pass up food and drink before you start cooking. Finds out the best way to degrease hamburger is with paper towels, otherwise you lose the meat over the side or into the sink, because there is never a fine strainer on board!
Cooking on a small moving boat in open water is very different than at anchor.
I anticipate using a lot of those kinds of details in writing those scenes! Thanks!
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