One of the challenges we will be facing when we move aboard Interlude full time (and there will be many) is being contained. Very unlike we live now, our resources will be limited. We can only carry so much food, water, and fuel. Responsible and efficient usage of those resources is something I'm obsessed with being mindful of (now is the time I admit my cheapskatedness).
A way that I am trying to make the best usage of one of our resources is in food prep. We have a very small oven and 4 very small burners that will use propane tanks. Interlude has two on the deck that will be filled before we leave and monitored incessantly while in port and underway. We love food and we love to eat well and if possible we want to get the most bang for our pounds per square inch of fuel. One way to do that is use a pressure cooker for items that would normally use a substantial amount of fuel/time to cook (various vegetables, more substantial cuts of meat, etc.) as well as eliminating the need to have the galley heated up for extended periods of time.
You might think that it's weird that I am terrified of pressure cookers. I had heard horror stories of these things exploding or burning people from the women in my family from previous generations (my mom swears my grandma forgot she turned hers on and it burst open, not sure if I believe that but hey, caution never hurt anyone). Not only that, there was this major fear that the food would be over or undercooked, rendering the high pressure cooking pretty much worthless since you'd have to finish it off by other means anyway! So you can imagine my trepidation in giving it a test run.
My lovely mother donated hers to my cause since hers had been sitting unused in the back of one of those unreachable corners of the kitchen cabinets. She even included the almost pristine cookbook/instructional guide it came equipped with. Guess she didn't do too much cooking with it but she did use it for canning and she tells me it cut green bean cooking time down to next to nothing.
My test subject was a chunk of pork loin I wanted to cook to a tender state and shred and coat with sauce to make barbecue pork. Instructions were pored over 5 times, equipment was checked and I was ready to go. I seasoned the pork, added enough liquid to cover the chunk of pork and fastened/locked the lid tightly in place. You are supposed to crank up the heat to high to get things going then adjust it to medium/low once the pressure control starts jiggling. It should only jiggle four times a minute at the correct temp, so there was a tiny bit of futzing around to get that happy medium. An hour later, I pulled it off the stove, ran it under cold water to release the pressure, took off the pressure controller, and opened her up. Voila. Perfect!
I think I'll continue to do some experimenting with it just so I'm good and versed in the ins and outs of care and cooking times before we put it to the test on the boat. Next meal is going to be a pot roast with potatoes and carrots and I may even attempt a recipe I saw for pressure cooker cheesecake!?
There are PLENTY of things we will need for Interlude before we undertake any adventures in the spring/summer and luckily for us, Christmas will be here before we know it (INSANE! Seriously cannot believe it. Le sigh).
Josh is making a list and checking it twice by marking up a copy of Defender's catalog and I am beginning my list of "wants" as well, based on preference, and lots and lots of blog reading. The list will be divided into a few parts. Since I'm the kitchen expert, let's start there:
Dish rack (this one will require some searching, as the space for EVERYTHING in our galley is extremely precious so probably something foldable and stowable.)
Pressure cooker—As of now, I have no idea how to use one. I'm accepting applications for a tutor on how to get the most out of it.
Pots, pans and skillets—I am looking into various options for this. Some companies sell ones with removable handles that are nesting, which I like. However, the quality and sizes of pots and pans don't really mesh up with what I want. I'm also torn about whether or not I want nonstick (some blogs say it cuts down on water usage for cleanup).
Baking pans—Since the oven is only 13x13x9, I will be limited. I think they're quarter sheet jelly roll pans (9 or 10x13) and they will all have lips to prevent dripping, also probably nonstick. I'm also going to have at least 2 casserole dishes (a 9x13 and either a square 8x8 or a 8x10?) and in my dreams, a pizza stone. That might be a no go, since I've only seen one.
Colander—I made the mistake of asking for some flat folding cookware including measuring cups and a colander for Christmas last year. While they are fine, they are made of silicone which holds onto greasy stuff (veggie oil, etc.) and are hard to get totally clean AND they don't really save me any space. Sad trumpet.
Microplane—So many uses and I've never had one!
Mixing spoons—Electricity is a hot commodity on a boat, so most likely I will not be taking a blender, mixer, or food processor, so that means I will be getting some kick ass arm muscles from whipping egg yolks and beating batter. It also means I need to: A) get used to beating batter by hand and B) find some spoons and spatulas that will make my baking life as simple as possible.
Cutting board—Something durable with a handle and ridge around the edge to prevent spillage.
Mixing bowls—Nonslip bottom, nesting and possibly a handle. Again, this is part of the "elbow grease" part of baking and I will probably buy a few pretty soon to see which style suits me best.
Knives—Still looking around. Definitely need a filleting knife, maybe a boning knife (and the accompanying knowledge of how to fillet a fish and make sushi!), and probably a cleaver. I have a few that I really like by Victorinox so I will probably start there. This also means we'll need a good non-electric sharpener.
Coffee maker—We already have begun to do some research on this. We'll probably end up with an Aeropress or a Bialetti stovetop espresso maker.
Thermal grocery bags—for all the cold shopping in the Caribbean heat!
I'm sure there are a ton of things I haven't even thought of, but it seems like a good start.
This is what I imagine cooking in a studio apartment in Manhattan halved is like. Cooking on a 36 foot sailboat is no joke. If you like canned tuna and cold pop tarts for every meal, maybe this is a non-issue but for big eaters--fans of food, if you will--it's a Macguyver sized pickle to be in. Last weekend was a trial run for next summer, when we plan to live on the boat for the season and it was interesting.
I did a fair bit of prep work in my home kitchen for the occasion--cooked a ham, precooked the ground beef for lasagna, made a mashed potato casserole, tossed together chicken salad, cooked and seasoned chicken for tacos, and bought a few pre-made things to snack on.
I also hadn't thought about the steps involved with firing up the whole shebang. First you go on deck to open the propane tank valve, then you flip a switch on the electrical panel, then you flip a switch near the stove, then you turn a knob, push it in, and turn another knob to spark the pilot light. Boom. Your burner should be going. You have to hold the knob pushed in for 15 seconds so the flame is sustained before you can switch it to your cooking temp. If you want to fire up the oven, you have to keep the stove burner on for a few minutes then physically light the pilot light on the oven. I was a little worried I was going to have a fireball on my hands, but once we figured out exactly what we were doing, it fired up in no time.
The first oven adventure was to cook a lasagna and garlic bread. The oven is only 13"x13"x9". It'll fit a 9"x13" flat pan or casserole dish. That's about it. It looks as if there was another rack in there at one time, so I may do some searching to see if I can get another one and double my cooking capacity. It also has a broiler but is very, very, small. I had to shift the bread every few minutes to keep the tops from getting burned. I do have to say that the lasagna was delicious.
Saturday morning was the first foray into breakfast cooking, and unfortunately, I forgot a skillet. The eggs and the sausage both got cooked in a little saucepan. They weren't pretty, but tasted just fine. The hash browns were perfect!
The rest of the weekend was more cooking on the surface and in the oven. I didn't take too many photos, and what I did take, were terrible, as you can see :( The moral though, is that everything tasted fine. I might not ever cook a souffle in the oven, or make hollandaise sauce on the stove top, but I think that we'll get along just fine once I am able to have the kitchen fully stocked and figure out how to best utilize the limited prep spaces and awkwardly shaped fridge.
