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Old 01-01-2017, 14:47   #76
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Re: The Trauma When a Foodie Goes Liveaboard

Lots of good inspiration and info here. I don't think a small cooler (the smaller the better) would be an inconvenient item on a small boat like mine. ut one thing keeps popping up - I have mentioned this once already: what the hell do all you guys cook in a pressure cooker? So I understand that you could do a pot roast, for example, in super-quick time - but what other thongs by way of example? We have never used one, we use a slow cooker for stews and curries. I am looking for ideas to replace the fact that I do not have an oven, just a 2-burner alcohol stovetop and a rail-mounted BBQ. I am really tempted to try out sous vide here at home as a trial run, but that's a different story.
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Old 01-01-2017, 15:01   #77
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Re: The Trauma When a Foodie Goes Liveaboard

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I am really tempted to try out sous vide here at home as a trial run, but that's a different story.
One thing I did on a recent boat trip, was sous vide meat and veg (at home) and then freeze it. I took it to the boat freezer, let it defrost and then cooked on the BBQ. Enough meat for 3 days. The veg worked too.

Works well.

https://anovaculinary.com/

This is the baby I use.
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Old 01-01-2017, 15:01   #78
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Re: The Trauma When a Foodie Goes Liveaboard

I once did thanksgiving dinner for 17 out of the galley of a 28' boat. Before the flames start, there were 6 boats hipped up and one campsite on shore. I also must plead guilty to using some of the other galley space (refrigeration mostly).... and a rotisserie over the campfire ashore.

BUT to the OP: Your galley is just a small kitchen, as others have said with some good planning and execution you can whip up some surprisingly good meals even when on a passage. It also helps to do a bunch of reading and configure YOUR galley to YOUR liking.
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Old 01-01-2017, 15:06   #79
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Originally Posted by Sunsetrider View Post
Lots of good inspiration and info here. I don't think a small cooler (the smaller the better) would be an inconvenient item on a small boat like mine. ut one thing keeps popping up - I have mentioned this once already: what the hell do all you guys cook in a pressure cooker? So I understand that you could do a pot roast, for example, in super-quick time - but what other thongs by way of example? We have never used one, we use a slow cooker for stews and curries. I am looking for ideas to replace the fact that I do not have an oven, just a 2-burner alcohol stovetop and a rail-mounted BBQ. I am really tempted to try out sous vide here at home as a trial run, but that's a different story.
Whatever you cook in the slow cooker.. but much faster.. curries made in a PC are superb.. the meat is beautifully tender.. same with stews.. as for the Pot Roast.. part way through the cooking remove from heat and add your veg in the special 3 section container and bring back up to pressure.. all those delicious juices dripping down onto your roast and adding flavour to the gravy.
A flat bottom Wok and a Pressure Cooker is all one really needs on a boat.. apart from a kettle for coffee..
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Old 01-01-2017, 15:09   #80
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Re: The Trauma When a Foodie Goes Liveaboard

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Whatever you cook in the slow cooker.. but much faster.. curries made in a PC are superb.. the meat is beautifully tender..:
Which pressure cooker do you have?
Make and size.
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Old 01-01-2017, 15:22   #81
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Its an old Prestige.. size..?? 5-6litres.. I think..


Addendum.. Mahdur Jaffery my favourite Indian Chef also like PC's for the same reason..
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Old 01-01-2017, 15:28   #82
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Re: The Trauma When a Foodie Goes Liveaboard

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I am really tempted to try out sous vide here at home as a trial run, but that's a different story.
Sous vide would be more doable with one of these:


Its compact, and you can just use whatever water vessel you've already got, as opposed to a full blown appliance.
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Old 01-01-2017, 15:50   #83
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Re: The Trauma When a Foodie Goes Liveaboard

I use a sous vide unit almost exclusively for proteins. It allows for many make ahead meals, that just need a quick sear finish. There is a English company that makes a sealed marine unit, but it seems to me any sous vide unit would be great for on board living. I can try and answer questions on the technique if anyone wants. I have been using my unit for just under a year now. I use a customized cooler for my vessle and and a Sansaire sous vide unit
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Old 01-01-2017, 15:53   #84
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Re: The Trauma When a Foodie Goes Liveaboard

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Sous vide would be more doable with one of these:


Its compact, and you can just use whatever water vessel you've already got, as opposed to a full blown appliance.
Eh?
I think you will find the Anova is one of these...

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Old 01-01-2017, 15:56   #85
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Re: The Trauma When a Foodie Goes Liveaboard

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I use a sous vide unit almost exclusively for proteins. It allows for many make ahead meals, that just need a quick sear finish.
Do you freeze the cooked protein in the plastic wrap before searing, then thaw and sear to serve? Or what?
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Old 01-01-2017, 16:31   #86
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Re: The Trauma When a Foodie Goes Liveaboard

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Do you freeze the cooked protein in the plastic wrap before searing, then thaw and sear to serve? Or what?
Its not cooked in plastic wrap. Its cooked in a plastic bag or vacuum bag.
Then frozen. Thawed when required then seared for a couple of minutes a side.

This is the method used a lot in restaurants.. They usually chill the meat and take out prior to service to get to room temperature.

Tastes good.
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Old 01-01-2017, 16:39   #87
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Re: The Trauma When a Foodie Goes Liveaboard

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Originally Posted by boatman61 View Post
Its an old Prestige.. size..?? 5-6litres.. I think..


Addendum.. Mahdur Jaffery my favourite Indian Chef also like PC's for the same reason..
Phil. Im not a lover of stews at all. However I make curries about 2 times a week in the British Indian Restaurant style and love all the Madras, Korma, Vindaloos etc.

Growing up, my mother would use a pressure cooker and I didnt like the way all the ingredients tasted the same blandness... (as stated, I dont like stews) however, Im willing to accept that she may not have used the pressure cooker to its best advantage.

So... at some stage, if you are willing to share some pressure cooker recipes for curries, I will go and purchase one. Here in Spain they are used all the time along with Thermomix's. Im sure I have eaten pressure cooked food and loved it and didnt know it was pressure cooked.
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Old 01-01-2017, 16:48   #88
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Phil. Im not a lover of stews at all. However I make curries about 2 times a week in the British Indian Restaurant style and love all the Madras, Korma, Vindaloos etc.

Growing up, my mother would use a pressure cooker and I didnt like the way all the ingredients tasted the same blandness... (as stated, I dont like stews) however, Im willing to accept that she may not have used the pressure cooker to its best advantage.

So... at some stage, if you are willing to share some pressure cooker recipes for curries, I will go and purchase one. Here in Spain they are used all the time along with Thermomix's. Im sure I have eaten pressure cooked food and loved it and didnt know it was pressure cooked.
The trick is do all the cooking of onions, spices etc as normal with the lid off.. as in a pan.. once its all done add water and meat then lid up.. just cobbling it all together in one go does not work.. also helps if you roast/grind your own seeds rather than pre ground packets.
Secret of a good curry is down to cooking everything in order
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Old 01-01-2017, 16:52   #89
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Re: The Trauma When a Foodie Goes Liveaboard

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The trick is do all the cooking of onions, spices etc as normal with the lid off.. as in a pan.. once its all done add water and meat then lid up.. just cobbling it all together in one go does not work.. also helps if you roast/grind your own seeds rather than pre ground packets.
That makes sense. With B.I.R. curries, the onions are boiled with spices for a couple of hours, then blended to a gravy and then simmered again....

I can do the first stage then blend and cook in the Pressure cooker with the meat...

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Old 01-01-2017, 17:06   #90
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That makes sense. With B.I.R. curries, the onions are boiled with spices for a couple of hours, then blended to a gravy and then simmered again....

I can do the first stage then blend and cook in the Pressure cooker with the meat...

Bugga that.. I liquidise a couple of red onions and simmer them for a while in ghee/oil then add the first few spices like cloves, cardamoms, bay leaves etc.. then fresh ginger n garlic then finally my ground spices which have been soaking as a paste with some water (stops them burning).. coupla mins later its add tomato's a cook till oil starts to separate.. then toss in meat and stir till well coated, add water and lid up.
If a recipe that needs yoghurt I cook the required time and then de-pressure and stir it in a spoonful at a time till well blended.. then toss in fresh coriander and serve.
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