Managing a Sea-going Galley - SeaKnots2024-03-29T08:30:06Zhttp://seaknots.ning.com/forum/topics/900123:Topic:27214?id=900123%3ATopic%3A27214&feed=yes&xn_auth=noI haven't torn out and refitt…tag:seaknots.ning.com,2008-08-06:900123:Comment:290592008-08-06T15:46:02.965ZPetehttp://seaknots.ning.com/profile/Pete
I haven't torn out and refitted my galley -- yet. But here's what I'm dealing with in terms of arranging and managing the food-prep space on board.<br />
<br />
It's a typical L-shaped galley, with a two-burner stove and oven, top-loading icebox, dual sinks (which I've already bitched about in this thread), and too little countertop space. There's storage below the sinks (compromised by the plumbing that eats up part of the space), four smallish drawers to the left of the sinks, and a variety of cabinets…
I haven't torn out and refitted my galley -- yet. But here's what I'm dealing with in terms of arranging and managing the food-prep space on board.<br />
<br />
It's a typical L-shaped galley, with a two-burner stove and oven, top-loading icebox, dual sinks (which I've already bitched about in this thread), and too little countertop space. There's storage below the sinks (compromised by the plumbing that eats up part of the space), four smallish drawers to the left of the sinks, and a variety of cabinets and shelving along the starboard side.<br />
<br />
Available space in three of the cabinets above the stove and icebox is compromised by the presence of flexible ductwork for the boat's air-conditioning system. (Don't break my chops on this -- the AC came with the boat. I could live without it, and do for the most part.)<br />
<br />
I've tried to organize the starboard side of the main cabin to be primarily if not solely galley-related stuff, including food, utensils, dishes, cookware, etc. For the most part I've succeeded, although various tweaks and modifications would always be in order.<br />
<br />
If and when I do make major changes, I'll post the pics. Meanwhile, fellow Peter, check out the website sailboatowners dot com, which has a searchable project forum with lots of galley modifications, including photos. I've used that site to compile a small folder of ideas for future revisions to my own galley. Andrea,
Try these, they work…tag:seaknots.ning.com,2008-08-06:900123:Comment:290562008-08-06T15:42:02.239ZNareszciehttp://seaknots.ning.com/profile/Nareszcie
Andrea,<br />
<br />
Try these, they work.<br />
<br />
<a href="http://www.bedbathandbeyond.com/product.asp?order_num=-1&SKU=14948821">http://www.bedbathandbeyond.com/product.asp?order_num=-1&SKU=14948821</a><br />
<br />
If you want to convert an ice-box to a refrigirator, try this. I installed it on my Morgan 28. It will freeze things if I am not careful.<br />
<br />
<a href="http://www.defender.com/product.jsp?path=-1">http://www.defender.com/product.jsp?path=-1</a>|406|10789|86418&id=323775<br />
<br />
John
Andrea,<br />
<br />
Try these, they work.<br />
<br />
<a href="http://www.bedbathandbeyond.com/product.asp?order_num=-1&SKU=14948821">http://www.bedbathandbeyond.com/product.asp?order_num=-1&SKU=14948821</a><br />
<br />
If you want to convert an ice-box to a refrigirator, try this. I installed it on my Morgan 28. It will freeze things if I am not careful.<br />
<br />
<a href="http://www.defender.com/product.jsp?path=-1">http://www.defender.com/product.jsp?path=-1</a>|406|10789|86418&id=323775<br />
<br />
John Hey, Pete!
That recipe for a…tag:seaknots.ning.com,2008-08-04:900123:Comment:288612008-08-04T19:30:06.969ZRobbie Johnsonhttp://seaknots.ning.com/profile/RobbieJohnson
Hey, Pete!<br />
<br />
That recipe for an authentic Jamaican Yellow Tail has been around for a long time. I wouldn't want you to think that was my own creation. But I've mixed it enough for my charter guests to tell you that is a winner every time!<br />
<br />
Another of my favorites is the Hemingway Daquiri. The following is the original recipe created at the Floridita Bar in Havana, where "Papa" hung out. It, too, is a smasher! Here it is:<br />
<br />
1 1/2 oz. rum (Bacardi Light is best)<br />
1/4 oz. maraschino liqueur<br />
3/4 oz.…
Hey, Pete!<br />
<br />
That recipe for an authentic Jamaican Yellow Tail has been around for a long time. I wouldn't want you to think that was my own creation. But I've mixed it enough for my charter guests to tell you that is a winner every time!<br />
<br />
Another of my favorites is the Hemingway Daquiri. The following is the original recipe created at the Floridita Bar in Havana, where "Papa" hung out. It, too, is a smasher! Here it is:<br />
<br />
1 1/2 oz. rum (Bacardi Light is best)<br />
1/4 oz. maraschino liqueur<br />
3/4 oz. simple syrup<br />
1/2 oz. freshly-squeezed grapefruit juice<br />
3/4 oz. freshly-squeezed lime juice<br />
<br />
Combine and shake ingredients in an iced shaker until well-mixed and frosty, then strain into a chilled cocktail glass.<br />
<br />
Enjoy!<br />
<br />
Robbie More than one of those and I'…tag:seaknots.ning.com,2008-08-04:900123:Comment:288592008-08-04T18:52:46.064ZPetehttp://seaknots.ning.com/profile/Pete
More than one of those and I'll be seeing Yellow Birds flying around my head.<br />
<br />
Sounds like a sure winner in a cocktail contest.<br />
<br />
Pete<br />
s/v EmmieLou (Oday 322)<br />
Little Silver, NJ
More than one of those and I'll be seeing Yellow Birds flying around my head.<br />
<br />
Sounds like a sure winner in a cocktail contest.<br />
<br />
Pete<br />
s/v EmmieLou (Oday 322)<br />
Little Silver, NJ Lost In Translation!
I just…tag:seaknots.ning.com,2008-08-04:900123:Comment:288482008-08-04T17:54:38.348ZRobbie Johnsonhttp://seaknots.ning.com/profile/RobbieJohnson
Lost In Translation!<br />
<br />
I just received an email from a fellow sailor who gave me his recipe for a "Yellow Bird" cocktail. His description read as follows: "into a glass, pour a shot or jigger of rum as desired, and one tablespoon banana liqueur. Fill remainder of glass with canned orange-grapefruit juice."<br />
<br />
I asked him where he got the recipe and he said "from a sailing cook book." I asked him if he would like to have the authentic recipe for the Jamaican Yellow Bird cocktail, and he asked if it…
Lost In Translation!<br />
<br />
I just received an email from a fellow sailor who gave me his recipe for a "Yellow Bird" cocktail. His description read as follows: "into a glass, pour a shot or jigger of rum as desired, and one tablespoon banana liqueur. Fill remainder of glass with canned orange-grapefruit juice."<br />
<br />
I asked him where he got the recipe and he said "from a sailing cook book." I asked him if he would like to have the authentic recipe for the Jamaican Yellow Bird cocktail, and he asked if it was substantially different from the one he had just given me. I replied, "As different as swiss cheese from Parmesan cheese." And I asked him to call or email me once he had tried the authentic version and let me know what he thought.<br />
<br />
For anyone interested in stirring up sweet memories of steel band music and Rasta Jamaica, here's your ticket to paradise:<br />
<br />
3/4 cup white rum ( I like Bacardi)<br />
3/4 cup fresh orange juice<br />
1/2 cup Galliano banana liqueur<br />
1/4 cup apricot brandy<br />
2 tablespoons fresh lemon juice<br />
Garnish glass rim with slice of lime, lemon, or orange<br />
<br />
Mix ingredients together in a pitcher, then fill a tall glass halfway with crushed ice and pour in cocktail.<br />
<br />
Now, THAT'S a Yellow Bird!<br />
<br />
Fair winds,<br />
<br />
Robbie Hello, John:
Thank you for y…tag:seaknots.ning.com,2008-08-04:900123:Comment:288462008-08-04T16:52:03.965ZRobbie Johnsonhttp://seaknots.ning.com/profile/RobbieJohnson
Hello, John:<br />
<br />
Thank you for your thoughts. You are absolutely correct when you say that in-the-slip things don't work well when at sea with the boat heeling to the wind. Multi-hull owners (of which I am not) would probably smirk at that observation, but while the multi-hulls tend not to heel, they pound up and down on the faces of waves, and that can be as unsettling to a galley chef as heeling.<br />
<br />
The SeaSwing cooker is an excellent way to go, especially in rough weather. Many boats have stoves…
Hello, John:<br />
<br />
Thank you for your thoughts. You are absolutely correct when you say that in-the-slip things don't work well when at sea with the boat heeling to the wind. Multi-hull owners (of which I am not) would probably smirk at that observation, but while the multi-hulls tend not to heel, they pound up and down on the faces of waves, and that can be as unsettling to a galley chef as heeling.<br />
<br />
The SeaSwing cooker is an excellent way to go, especially in rough weather. Many boats have stoves that are mounted on gimbals, but the installation was poorly executed and there is not enough room for the stove to swing freely, or the tension on the mountings is too tight and restricts the swing. And some stoves I've seen don't have really effective fiddles for grabbing and holding a pot to the stovetop.<br />
<br />
You didn't mention whether or not you have a pressure cooker aboard. I am a strong spokesperson for the pressure cooker. If you have a pressure cooker aboard, the crew will never go without a hot meal.<br />
<br />
Refrigeration on a boat is frequently a dicey thing. It's great when it's working, but all too often it quits for any one of a number of reasons, and usually it decides not to function just when you've loaded the fridge with lots of meats, etc. Even when the fridge works perfectly, the tiny size of the freezer area and the refrigerated area are so small that when you have 2-6 adults aboard eating 3 meals a day, the refrigerated stores are quickly exhausted. That is why I am such a strong advocate of practicing tried-and-true methods for extending the life of perishables WITHOUT resorting to refrigeration. (See the Website <a href="http://www.gourmetunderway.com">www.gourmetunderway.com</a>)<br />
<br />
One trick I have learned for extending the cooling period of ice chests is to have two medium-sized ones rather than one large one. This reduces the amount of times a cooler is opened. Plan your meals for the day in the morning and try to open the cooler only once a day, if possible. Second, wrap your cooler in one of those emergency "space blankets" and then again with a large beach towel. This will get you 3-4 extra cooling from your ice.<br />
<br />
When you say you haven't seen anything in this chain about actually cooking at sea, can you give me an idea of what you think is missing, especially those things that would be of particular help to you. I have spent many, many years cooking at sea, a lot of it for paying guests or crew, and I will be happy to share any insights that have come my way. I'm also into sharing some quick-and-easy recipes if that's your pleasure. Just let me know.<br />
<br />
Fair winds,<br />
<br />
Robbie I haven't seen much info in t…tag:seaknots.ning.com,2008-08-04:900123:Comment:288412008-08-04T16:10:33.853ZJohn Shasteenhttp://seaknots.ning.com/profile/JohnShasteen
I haven't seen much info in this chain about actually cooking while at sea - lots of in-th-slip things don't work as well on a 15 degree heel. We don't live aboard, but when we sail it's mostly offshore and often on trips to somewhere (i.e. the Regatta de Amigos: Galveston to Vera Cruz, about 650 miles each way with some provisioning available at the Vera Cruz end). We have a good galley on Paloma, but at sea, things change - you can have gimble an oven, but in a seaway, the boat may also be…
I haven't seen much info in this chain about actually cooking while at sea - lots of in-th-slip things don't work as well on a 15 degree heel. We don't live aboard, but when we sail it's mostly offshore and often on trips to somewhere (i.e. the Regatta de Amigos: Galveston to Vera Cruz, about 650 miles each way with some provisioning available at the Vera Cruz end). We have a good galley on Paloma, but at sea, things change - you can have gimble an oven, but in a seaway, the boat may also be hobby horsing.. To cook in all kinds of weather, I added a SeaSwing propane cooker to the galley for single pot cooking under any conditions other than a knock down. Refrigeration isn't much good away from the dock, so we turn it and two high-tech ice chests that I picked up at West Marine, into ice chests. We use a combination of dry ice and regular ice and find that in the high-tech ice chests, the combo lasts about a week - not so long in the boats ice box which is not as well insulated. For good drinking water (besides bottled water), we freeze gallon water jugs and they are first additional ice, and as they melt - drinkable ice water. I'm in the process of refitti…tag:seaknots.ning.com,2008-08-03:900123:Comment:287312008-08-03T02:11:22.480ZPeterhttp://seaknots.ning.com/profile/Peter35
I'm in the process of refitting our galley in our 34' Yorktown, Olympian. The original galley was along the starboard side of the vessel. Everything was in a straight line, sink, stove, refrigerator. Can't imagine what it was like sailing on a starboard tack. I gutted the interior and started over. I built a U shape gally with the sink amidships and the stove on the starboard side. I am intending to build an overhead structure above the galley for dishes, mugs, etc.<br />
<br />
I would be most interested…
I'm in the process of refitting our galley in our 34' Yorktown, Olympian. The original galley was along the starboard side of the vessel. Everything was in a straight line, sink, stove, refrigerator. Can't imagine what it was like sailing on a starboard tack. I gutted the interior and started over. I built a U shape gally with the sink amidships and the stove on the starboard side. I am intending to build an overhead structure above the galley for dishes, mugs, etc.<br />
<br />
I would be most interested in seeing how folks have completed their galleys, looking for ideas to complete ours. Can you direct me to photos and explanation of what you've done. Youre makeing me hungry, with…tag:seaknots.ning.com,2008-08-02:900123:Comment:286502008-08-02T14:04:54.147ZFearlesshttp://seaknots.ning.com/profile/Fearless
Youre makeing me hungry, with all this talk about food!
Youre makeing me hungry, with all this talk about food! Hello, Wayan:
Isn't the Inte…tag:seaknots.ning.com,2008-08-01:900123:Comment:284212008-08-01T16:05:03.241ZRobbie Johnsonhttp://seaknots.ning.com/profile/RobbieJohnson
Hello, Wayan:<br />
<br />
Isn't the Internet simply wonderful? Imagine you and I, a half a world apart, and here we're communicating as if we lived next door to one another. I sense that you are well on your way to being an accomplished sailing chef when you say you season your dishes by "instinct." Ultimately, that is what happens when someone develops a love for cooking. As you know, in your part of the world, meal preparation is kept quite simple despite the complexities of seasonings. Seafood, fresh…
Hello, Wayan:<br />
<br />
Isn't the Internet simply wonderful? Imagine you and I, a half a world apart, and here we're communicating as if we lived next door to one another. I sense that you are well on your way to being an accomplished sailing chef when you say you season your dishes by "instinct." Ultimately, that is what happens when someone develops a love for cooking. As you know, in your part of the world, meal preparation is kept quite simple despite the complexities of seasonings. Seafood, fresh fruit and veggies are ever-present, and inexpensive. Add rice and you're there!<br />
<br />
Extending the storage life of spices and herbs is tricky. Keep them in small air-tight jars and open as little as possible. However, I have found that they are so readily available shore-side that there is no reason to buy them in large quantities. For a voyage of several weeks at sea, you can sterilize some glass jars, stuff them with prepared pastes made of the spice and your choice of oil, screw on the top tightly and they will keep okay. I have an excellent recipe for a Chinese chili oil using Szechuan peppercorns, onions, ginger root and sesame oil that will knock your socks off! Stores without refrigeration and lasts forever. Let me know if you'd like to try it.<br />
<br />
How I envy you in your present location! I LOVE Indonesian and Chinese foods. Actually, I have found that Indonesian meals adapt very well to a boat. And rice! Don't get me started on the variations to be had there! As you know, both the pressure cooker and the wok are preferred cooking methods in your part of the world, and I have a number of recipes in my book, Gourmet Underway - A Sailors Cookbook, that feature Indonesian and Chinese cooking. Check out the book's website: <a href="http://www.gourmetunderway.com">www.gourmetunderway.com</a>. On the Front Page of the book's website is a photo of my Tahiti Ketch's tiny galley all loaded up for oriental cooking. I'm sure you will recognize many of the ingredients featured in the picture.<br />
<br />
I am also sure you are familiar with "nam pla" or "nuoc mam", as Asian fish sauce is called in your part of the world. And then there are the pastes you allude to such as shrimp paste, sesame paste, and soybean paste, and of course, the indispensable Oriental sauces like Hosin sauce, soy sauce, duck sauce, and oyster sauce. Add to your galleys stores Five-spice powder, ginger root, dried black mushrooms, bamboo shoots, and water chestnuts, and you're prepared for just about anything. Just add fresh fish, fowl or beef, a side of rice and you're certain to be elected Sailing Chef of the Day!<br />
<br />
How about sharing a favorite recipe with Sea Knots sailing chefs? Let's hear more from your side of the world.<br />
<br />
Fair winds,<br />
<br />
Robbie