A well equiped galley will help you feel at home and not like you are camping everyday. On a boat we do not have to do without just because we live in small spaces. However appliances that you have become accustom to using on land may not be suitable for your new life on the water. Consumption of power and water are always main concerns when living aboard, but with a few well purchased items you will have a galley that any chef would be willing to create in.
The Language of Food
Cruising in non-English speaking areas can present its own challenges when it comes to provisioning of even just ordering a coffee. On our first day in Italy Karen ordered a "Latte" with her breakfast and was a but surprised to be delivered a glass of milk rather than her usual choice of coffee. It should have been expected however. The Italian word for milk is latte after all. She soon learned to order either a caffelatte or cappuccino.
We had many other experiences of a similar vein and wrote a blog on the issue which was later published by Cruising Helmsman magazine in Australia. To have a look CLICK HERE.
Making the Most Out of You and Your Galley
The Language of Food
Here are a few items that you should consider when equipping your galley:
A favourite of Karen's in the galley is her "Thermos ShuttleChef" thermal cooking system which significantly lowers LP Gas (Bhutan) consumption and saves a lot of work while producing fantastic food on the move. Many of her recipes listed provide instructions for both cooking in the conventional oven or the Shuttle Chef. Saving us time and energy
The Shuttle Chef is a slow cooker like no other. Only minutes of boiling on a stove top and the food automatically continues cooking for hours using the heat already in the pot. For more information about this cruisers best friend in the galley follow this link
|Stainless Steel Saucepan Set with Removable Handles|
|Good Quality Knife Set with Knife Magnet|
|Good Quality Storage System that will stack.|
|Multi Use Items That Stack|
|Collapsible Sillicon Whistling Kettle.|
|Over the Sink Cutting Boards|
|Collapsible Dish Rack|
|Stackable Collapsible Galley Utensils|
|Fruit and Vegetable Hammocks|
|Stick Blender with Food Processor attachment|
Other great things for your Galley
|Toasting Olive Bread on the Gas Stove Top|
Storing Wine Aboard Ship
|Karen enjoying an 18 year old Cabernet Sauvignon on Our Dreamtime.|
Growing your own nutrients on board
We also have our own small herb garden in a planter box on Our Dreamtime.
Organic Food Wrap
THE NATURAL ALTERNATIVE TO PLASTIC WRAP FOR FOOD STORAGE — BECAUSE GOOD FOOD DESERVES GOOD CARE.
Internal temperatures for perfectly cooked meat
|Cooking Duck Breast on the beach|
Roasting the Whole Duck
- Pre heat oven to 190C.
- Dry duck with paper towel for a crispier skin. (if possible leave duck uncovered in refrigerator to dry skin out.)
- Ensure the vent end of the duck is open to allow even cooking. Never stuff the duck as it prevents even cooking. Instead, place your favourite herbs, zest of orange or garlic inside the cavity for a wonderful aroma while the duck is cooking. If stuffing is desired, cook it separately.
- Place duck on a rack in a roasting tray.
- Season with sea salt and freshly ground pepper.
- Roast for 40mins per kg until golden brown then remove duck from oven and leave to rest for 20 mins.
Using Duck Fat
Cook Delicious Duck Breasts
information sourced from http://www.luvaduck.com.au/kitchen-tips/