Onboard Cooking
Just because one is at sea is no reason not to eat well.
However, onboard cooking varies from cooking ashore because of the
economy of space in galleys, smaller appliances, and the tendency toward a
more limited range of ingredients. Nevertheless it is possible to provide
interesting, nutritious, and satisfying fare that will keep the most demanding
crew happy.
In all cooking the adage "fresh is best" holds true. When cooking in port or
when engaging in short coastal sailing or island hopping, it is easy for us to
maintain a supply of fresh foods and herbs. When on extended passages
and voyages, however, fresh items disappear after a few days but with
creativity and forethought it is still possible to provide good, pleasing meals
even when fresh fruits, vegetables, breads, and meats are not available..
Cooking while at sea also creates challenges because it is more difficult to
cook or bake many foods because sea and weather conditions affect rising
times, cooking temperature, and cooking times. Those conditions can also
affect the ability of the cook to prepare foods, especially if the vessels is
pitching and jawing in the sea. These challenges are generally overcome by
keeping food preparation simple, limiting the number of ingredients used,
and reducing the number of steps in food preparation.
This site contains receipes and cooking tips for use at sea, using
ingredients and cookware and bakeware typically found on vessels, and
designed for preparation in small places. Enjoy the recipes and help us
improve the site by contributing your own recipes and tips.
Just because one is at sea is no reason not to eat well.
However, onboard cooking varies from cooking ashore because of the
economy of space in galleys, smaller appliances, and the tendency toward a
more limited range of ingredients. Nevertheless it is possible to provide
interesting, nutritious, and satisfying fare that will keep the most demanding
crew happy.
In all cooking the adage "fresh is best" holds true. When cooking in port or
when engaging in short coastal sailing or island hopping, it is easy for us to
maintain a supply of fresh foods and herbs. When on extended passages
and voyages, however, fresh items disappear after a few days but with
creativity and forethought it is still possible to provide good, pleasing meals
even when fresh fruits, vegetables, breads, and meats are not available..
Cooking while at sea also creates challenges because it is more difficult to
cook or bake many foods because sea and weather conditions affect rising
times, cooking temperature, and cooking times. Those conditions can also
affect the ability of the cook to prepare foods, especially if the vessels is
pitching and jawing in the sea. These challenges are generally overcome by
keeping food preparation simple, limiting the number of ingredients used,
and reducing the number of steps in food preparation.
This site contains receipes and cooking tips for use at sea, using
ingredients and cookware and bakeware typically found on vessels, and
designed for preparation in small places. Enjoy the recipes and help us
improve the site by contributing your own recipes and tips.