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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.
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