aquapower
Well-Known Member
Was on board for two weeks in august and because there was so many restaurants to choose from we went out every night, as I didn't catch any fish the barbecue wasnt even used.
Cooking on board
- Thread starter Searush
- Start date
Spi D
...
+1
Our Cobb produces nothing but perfect meals. Easy to add smokey taste when preferred
Love the simplicity and safety about it.
Garold
Well-Known Member
Good prompt.
I read an article last year about a sailing couple and how they used a pressure cooker often and saved gas, and managed to cook almost everthing in it.
So we bought one.
We've only used it a couple of times, struggled a bit with the condensation in the cabin, and ate the 'boiled food'. Unfortunately the pressure cooker didn't seem to work for us as the do-it-all solution.
However, it is certainly worth a try. I guess it depends on your preferred diet too.
Cheers
Garold
Csail
N/A
Eating your own catch is nice but also nice to get off the boat and go to a really good restaurant or get fresh fish as the trawlers come in.
Csail
N/A
njsail
Active Member
Someone mentioned fuel savings so i am responding to that line of thought. In the search to find ways to cook and minimize heating up the cabin I came across the concept of of heat retention cooking. This cooking technique has been around for ages. It's a simple concept that if you were out cruising it could save some fuel as well as avoid heating up the cabin more than needed. A pressure cooker works great but there are other ways to cook while reducing fuel usage - maybe combine the both. Most of us cook with the flame continually on. In this technique you heat up your food (whatever it is) and then put it in an insulated box, basket, whatever to complete the cooking process. The idea is if you keep the heat insulated and within the cooking vessel then the food will continue to cook without the additional heat. It's the simple premise of conservation of heat. This is similar (but inverse) to insulating your refrigerator to it stays cold inside longer. I attached a link I found from quick Internet search. Think about cooking rice. You could fill a pot with water and boil the rice continually for ~20minutes or you could put a minimal amount of water in bring it to a boil and simmer while covered on the lowest flame just to keep warmth. If the heat retention method works, a third option is bring to a boil and instead of simmering just put it in an insulated area (maybe insulated with dish towels, or a beach towel) and let it continue to cook. I'll give that a try over the winter. but for now....I'm hungry...time for breakfast. Eggs and pancakes from scratch.
http://solarcooking.wikia.com/wiki/Heat-retention_cooking
http://solarcooking.wikia.com/wiki/Heat-retention_cooking
Elessar
Well-Known Member
Sulley
Well-Known Member
50/50 it depends where we are, often it's nice to eat out.
BBQ most of the time in the summer with a small calor gas hob outside to boil potatoes etc, I don't want to be locked in the galley when it's a nice evening.
We only have a two ring electric/meths hob, but we can make some excellent meals on it you just need to plan ahead.
We do have a microwave however it only works on shore power, it's never been used and we use it to store bread in.
BBQ most of the time in the summer with a small calor gas hob outside to boil potatoes etc, I don't want to be locked in the galley when it's a nice evening.
We only have a two ring electric/meths hob, but we can make some excellent meals on it you just need to plan ahead.
We do have a microwave however it only works on shore power, it's never been used and we use it to store bread in.
Searush
Well-Known Member
Good for u get out & enjoy it. Too many don't leave the marina
dabsolute470
Well-Known Member
we are still reading the hand book for the oven... soooo complicated.
its a naff oven/grill/microwave/fan oven and a combination of all
the oven has never been used and only 2 of the 4 hob rings
hobs very good so we tend to have breakfast and either bbq or eat out in the evening
we do want to cook more on board and like the idea of cooking while on a nice sheltered anchor, eating mussels, drinking wine and watching the sun set
its a naff oven/grill/microwave/fan oven and a combination of all
the oven has never been used and only 2 of the 4 hob rings
hobs very good so we tend to have breakfast and either bbq or eat out in the evening
we do want to cook more on board and like the idea of cooking while on a nice sheltered anchor, eating mussels, drinking wine and watching the sun set
prv
Well-Known Member
I tend to cook on board, not least because these days I'm quite often anchored in some uninhabited creek. Both of which help save the pennies, of course. When I used to charter with friends, we'd each cook for an evening, and eat out on the remaining couple of days.
I'll cook more or less anything on board that I would at home (probably not a full roast though, although I've seen it done a couple of times). I quite enjoy cooking and eating at sea too - on the Scuttlebutt Cherbourg trip I served up sausage and mash with onion gravy and peas about ten miles north of Cherbourg, and on the return voyage chilli and nachos as we approached Bembridge. All the above cooked from fresh - I also did lasagne with rosemary potatoes as we headed for Hurst Spit the night before setting off, but that doesn't count as the dishes were supermarket pre-prepared.
Kindred Spirit has the usual two burners, grill and oven, but being a small boat there's no room for any specific galley work surface.
Pete
I'll cook more or less anything on board that I would at home (probably not a full roast though, although I've seen it done a couple of times). I quite enjoy cooking and eating at sea too - on the Scuttlebutt Cherbourg trip I served up sausage and mash with onion gravy and peas about ten miles north of Cherbourg, and on the return voyage chilli and nachos as we approached Bembridge. All the above cooked from fresh - I also did lasagne with rosemary potatoes as we headed for Hurst Spit the night before setting off, but that doesn't count as the dishes were supermarket pre-prepared.
Kindred Spirit has the usual two burners, grill and oven, but being a small boat there's no room for any specific galley work surface.
Pete
Searush
Well-Known Member
We've done a quick roast for 5 by buying a cooked chicken, and par-boiling then roasting the veg. Lovely on an autumn evening & doesn't take much effort to do or clean up after.
Assassin
Well-Known Member
I prefer to cook as we have a galley full of kit, so why not use it, well, everything except the microwave. Good produce can always be sourced locally and often cheaply, so why bother when you like cooking and can source good local ingredients.
From my perspective i find many people don't source good local ingredients, and many people cannot or will not cook and with a little knowledge you can whip up a good meal in no time. How many people just throw sausages and burgers on their barbeque when they can prepare a simple marinade/marinades and marinade the meat all day, then cook something delicious made from scratch, and with taste. Barbies are a good source of cooking excellent foods and you can cook allsorts on them, even desserts, fruit, and even bread.
From my perspective i find many people don't source good local ingredients, and many people cannot or will not cook and with a little knowledge you can whip up a good meal in no time. How many people just throw sausages and burgers on their barbeque when they can prepare a simple marinade/marinades and marinade the meat all day, then cook something delicious made from scratch, and with taste. Barbies are a good source of cooking excellent foods and you can cook allsorts on them, even desserts, fruit, and even bread.
Csail
N/A
Was beaten to it , we use two and best kit ever. Think i still have a box of griddle pans,racks etc for the premier.Might even have a spare on if i can find it. See when it gets light.This is quite a nice quick demo too.
http://www.youtube.com/watch?v=cp-vETkIvgs
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maybh1
Well-Known Member
I love to cook on board especially since Chichester seems to offer very little near the Marina since the Cider House moved on - but have limited facilities ie 4 rings and a combi microwave/oven/grill thingy
I have fed up to a dozen people on the back deck - its all down to planning
I find that my two big woks are invaluable as is a huge pasta pan but I have never got on too well with our Cobb - perhaps because we don't eat meat?
Mr Seadweller has made bread from scratch on board
My idea of a perfect on board meal would be any kind of seafood especially Lobster or Crevettes, Jersey Royals, Mayo and a salad - so minimal cooking anyway (how I miss being moored in Jersey)
May
xx
I have fed up to a dozen people on the back deck - its all down to planning
I find that my two big woks are invaluable as is a huge pasta pan but I have never got on too well with our Cobb - perhaps because we don't eat meat?
Mr Seadweller has made bread from scratch on board
My idea of a perfect on board meal would be any kind of seafood especially Lobster or Crevettes, Jersey Royals, Mayo and a salad - so minimal cooking anyway (how I miss being moored in Jersey)
May
xx
Philiz
Well-Known Member
It depends, we like to BBQ when weather permits, but if we're just down for a weekend Liz will usually pre-cook something at home and warm it up on board. Hardly ever eat out, prefer to stay on board, occasional takeaway.