| Author | Message | ||
     David Sheriff Board Administrator Username: admin Post Number: 80 Registered: 01-2004 |
Hey Ted, Interesting idea, pressure cooker aboard. A few caveats though. The top better stay on really well, because if it comes off during your proverbial slide off the stove, the contents will cover the vicinity in boiling hot food. Is "steam explosion" the right way to say it? I like pressure cookers, actually, but I'm not sure I could get one up to pressure on my alcohol stove. This is a technique you should practice at the dock sometime before the trip. Were I crossing the Pacific provisioned with a sack of beans, I would definitely give it a try. | ||
| Ted Lavino Senior Member Username: tlavino Post Number: 453 Registered: 01-2004 |
Hi Folks, using a pressure cooker on board is a great idea. Not only do stovetop foods get cooked faster due to its high heat, but the lid is securely fastened, preventing spills if the pot slides off the stove. A good portal for info and recipes at http://missvickie.com/index.html | ||
| Ted Lavino Senior Member Username: Tlavino Post Number: 92 Registered: 01-2004 |
This was originally a post for the Pilgrimage crew in 214 regarding provisioning guidelines, but it grew too large in size for that area and though others my benefit as well: 1. Provision with the food you normally eat. Cruising doesn't mean roughing it... 2. That being said, keep in mind the voyage length, opportunities for reprovisioning enroute and available foodstuff stowage space, preparation space, equipment storage space and refrigeration capabilities, which will vary from vessel to vessel 3. Refrigerators and ice boxes on vessels generally don't have the organizational tools available in land based refrigerators, i.e. racks, shelves, etc. This means that the contents are generally stacked on top of one another, and needs to be able to withstand the motion of the boat and the weight of the food on top. Resealable plastic bins are my recommendation to provide protection for less durable foodstuffs. Packaging also nees to be able to withstand the wet environment, particularly in an icebox. Cardboard packaging and paper labels are generally NOT recommended for this very reason. Eggs can be stored in hard containers available at RV or camping vendors. 4. In the same vein, plastic bins allow you to group foodstuffs that will be used together and you can easily identify what is needed for a particular meal and grab it without hunting throughout the ice box for separate items. This has an added benefit of reducing the cooling load on refrigeration system since the door is not opended as long. So instead of keeping a large quantity of an item in its separate container, split it up into quantities in which it will be used, and combine with other food stuffs in one container. Ziploc bags are great for segregating items within a container. 5. Try to eliminate as much outside packaging as possible prior to loading and/or stowing. Take items out of boxes and use Ziploc bags instead. This cuts down on volume and also has the side benefit of reducing trash on board. In the same vein, when provisioning be thinking about the amount of trash packaging will generate. For example, use large resealable bottles for drinks rather than individual cans. Better yet use powdered drink mixes instead of bottles to eliminate trash altogether. 5. Don't refrigerate items that don't need it. Eggs can be stored at room temperature if coated with vaseline. Butter, jellies, many fruits, etc. do just fine at room temperature for a few days. 6. Have a meal plan designed around your refrigeration capacity. Plan meals containing the most perishable items earlier in the trip, and meals that feature items with more shelf life later. For longer offshore voyages where one cannot resupply for 3-4 weeks at a time, root vegetables, cabbage and canned goods make up a good portion of the fare during the latter part of the voyage, although may citrus fruits can last that long as well if kept in a dark, well ventilated locker. Fresh fish also is a welcome addition to any meal plan, so plan with flexibility to allow for changes that fresh fish may allow. For those of you who wish more details in this area, I recommend "The Essential Galley Compainion" by Amanda Swan-Neal. She has circumnavigated the globe several times and serves wonderful fare, even after 3 weeks at sea. Enjoy! |
