Cooking Handouts/info

The Galley

• Stove top –  pans must fit two at a time, get the right size pans that work with pots
• Pots and pans need lids – Pots should be tall
• Flame Tamer – flame diffuser cut down heat on burner
• Some Ovens – will tilt when door is down, lock them in place before opening door.
• Oven –  stone or similar to prevent bottom burning
• Shelves – stuff shouldn’t fall out when opened while heeled over. install ledges, fiddles
• Stove –  pot keeper arms even for catamarans.

Non refrigerated items and produce storage, See the authors for their advice and experience. Try these things at home first .Mayo, Pickles, eggs, jelly, butter, mustard, ketchup,

Cookbooks;

• •Carolyn Shearlock- “The Boat Galley”
• •Corinne Kanter – “Galley KISS Cookbook”
• •Mary Maskal – “The Yachting Gourmet”
• •Lisa Hayden-Miller- “Galley Guru”
• •“Seven Seas Potluck Favorites”
• •“The Cruising Chef” by Greenwald
• •“The Cruising Cookbook”
• •“One Pot Meals”
• • “5 Ingredient Meals”
• •Pardy – “Care and Feeding of Sailing Crew”
• •Pastorius- “Cruising Cuisine”
• •Russell- “From the Galley of Women Aboard”
• •Herd – “The Cruising Cook”
• •Neal- “Essential Galley Companion”
• •Payne – “Great Cruising Cookbook”
• •Hertxberg – “Artisian Bread in Five Minutes a Day” •
• check out RV & camping cookbooks

One source for a provisioning tool is Carolyn Shearlock’s online spreadsheet. She also has advice on a lot of subjects related to cooking and provisioning. I recommend you check out her website. The Boat Galley

Offshore Meal rules of thumb;

• •Must be eaten while holding plate or bowl on your lap.
• •Have a “rough weather’ meal or two planned. –Soups, canned stews or Chicken and dumplings, grilled cheese, frozen chili, etc .
• •Have back up meals if delays* –Soups + meat, canned stews or Chicken and dumplings, grilled cheese, PB&J, canned chili on pasta, etc. Things with long shelf life that do not need refrigeration.