| Author | Message | ||
     Ted Lavino Senior Member Username: Tlavino Post Number: 298 Registered: 01-2004 |
This started as 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: The most important tip is to provision with the food you normally eat. Cruising doesn't mean roughing it or having to put up with meals you don't find appetizing. That being said, keep in mind the following factors that will affect your provisioning, which will vary from vessel to vessel and from voyage to voyage: Expected voyage length Expected ambient temperatures enroute Opportunities for reprovisioning enroute Available refrigerated stowage space Available non-refrigerated stowage space Available preparation space Galley equipment requirements and equipment storage space Capabilities of the individuals who will be preparing meals To get started, estimate the number of meals broken down into number of breakfasts, number of lunches, number of dinners, etc. You then start planning menus and grocery requirements based on menus. Make sure you get accurate information from the crew regarding food alergies as well as their preferences for meals and snacks. Don't forget treats for the folks on watch, such as sweets, midnight snacks, etc. Plan for treats such as celebrations of your half way mark, birthdays, anniversaries, etc. Alter the menues based on expected ambient temperatures. If you expect cooler temperatures, plan for more hot meals such as soups and stews. If voyaging in warmer climates, you should try to minimize the amount of cooking needed so the chef spends as little time as possible in a hot galley. During the first few days at sea, the crew (chef included) will most likely still be getting their sea legs. Plan for easily prepared, easily digested meals that are low in fat, spices and caffein. Better yet, prepare meals for the first few days in advance and freeze them. This not only minimizes the time spent below on preparation, but also helps reduce refrigeration loads. Have a meal plan designed around your refrigeration capacity. Plan meals containing the most perishable items earlier in the trip (within the first week), 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 (such as cabbage, carrots and potatoes), dried food (pasta, oatmeal, etc.) 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 or other unexpected bounty from the sea or local friends also are welcome additions to any meal plan, so plan with flexibility to allow for changes that these welcome additions bring. Again, the efficiency and capacity of your refrigeration capabilities will play a major part in your menu plannning. Boats with large well insulated boxes and large electrical storage and/or generations capabilities will enjoy fresh food longer than a vessel with a more limited or less efficient refrigeration plant. 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 needs 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. In the same vein, sealable plastic bins allow you to group foodstuffs that will be used together in a particular meal, easily identifying and grabbing what is needed without losing valuable BTU's hunting throughout the ice box for separate items, 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. When thinking of storage, think of your galley as prime real estate. Plan to regularly transfer items from storage in bulk packaging in less accessable areas of your boat into smaller, more handy sized containers for use in the galley. Large bins work will here as well as in the refrigerator and freezer. 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 volumel, reduces trash that will need to be stored until the next port, and also recuces the number of insect infestations. Cockroaches are notorious for hiding in packages and are extremely time consuming to get rid of once on board. In the same vein, when provisioning be thinking ahead regarding the amount of trash the 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. 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. Highly pasteurized milk is available in cardboard boxes that don't require refrigeration until opened. Many on longer voyages bake bread every other day or so. This makes for a great routine in the morning after the breakfast dishes are put away. By lunch time the boat is filled with the tantalizing aroma of fresh baked bread to be enjoyed for the rest of the day. Don't forget to plan for potable and non-potable water requirements. Figure at least a gallon per day per person for drinking water plus an additional amount for cooking. Add requirements for dish and clothes washing as well as personal hygiene etc. When planning your voyage, include stops for provisioning and water as part of the planning process. You should also have extra non-perishable meals making up at least 50% of your voyage as a buffer to allow for bad weather, emergencies, etc. For those of you who wish more details in this area, I recommend: "The Essential Galley Companion" by Amanda Swan-Neal "The Care and Feeding of Ofshore Crew" by Lin Pardey |
