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Rick · 23-10-2006, 19:31

Getting back to the original question of just how one cooks aboard the answer for many of us is that we use many sources: Microwave, stove and oven, pressure cooker and bbq. ALL of the above. What with the profileration of the inverter it makes no sense to not have a microwave with a locking door to keep contents from spilling out in a heavy sea.

The good quality oven/stoves like the Force 10 units that have 3 burners in addition to infra-red broilers and ordinary oven functions mean that one can make a Grand-Marnier soufle as well as a perfectly broiled steak. Pressure cookers allow one to minimize propane usage on the stove when cooking lousy cuts of meat in a minimum amount of time as well as to use the cooker to can good cuts of meat when available in addition to canning fish to save having to throw away those large dorado leftovers when fortunate enough to catch a good one.

Today's small galley can be very efficiently arranged with the above items to cook under any condition and enjoy the life without the sacrifice of excluding culinary delights!

23-10-2006, 19:31	#64
Rick Senior Cruiser Join Date: Jan 2005 Location: Seattle area (Bremerton) Boat: C&C Landfall 39 center cockpit "Anahita" Posts: 932	What the poll doesn't show...a multitude of answers Getting back to the original question of just how one cooks aboard the answer for many of us is that we use many sources: Microwave, stove and oven, pressure cooker and bbq. ALL of the above. What with the profileration of the inverter it makes no sense to not have a microwave with a locking door to keep contents from spilling out in a heavy sea. The good quality oven/stoves like the Force 10 units that have 3 burners in addition to infra-red broilers and ordinary oven functions mean that one can make a Grand-Marnier soufle as well as a perfectly broiled steak. Pressure cookers allow one to minimize propane usage on the stove when cooking lousy cuts of meat in a minimum amount of time as well as to use the cooker to can good cuts of meat when available in addition to canning fish to save having to throw away those large dorado leftovers when fortunate enough to catch a good one. Today's small galley can be very efficiently arranged with the above items to cook under any condition and enjoy the life without the sacrifice of excluding culinary delights!