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Galley Tips


Galley Tips contain ideas and advice to improve life in the galley.


Storing Wine Bottles
I use the tip that I see listed of using socks for storage of wine bottles, but I make sure to "color code" them.  I use white or light colored socks for white wine and dark color socks for red wine.
 
Going to Dogs (Dish that is)
Don't knock it 'till you try it.  Nonbreakable dishes are very expensive if they are sold for marine use, a la West Marine.  An inexpensive alternative is the small, medium and lagre stainless steel dog/cat dishes sold at your favorite big box store.  they mostly come with a nod-skid rubberized bottom and stack well.  As a mixing bowl or ceral/soup bowl they can't be beat especially if you are the single handing.  They stay put on the cockpit table during a rough passage and clean up easily.
 
Keeping Celery Crisp
I have found that if you wrap celery completely in aluminum foil before putting in the refrigerator it keeps it crisp much longer.  I typically split the stalk into 2 smaller bundles and wrap each.  In this way it is easier to store and you can work on using one package at a time.
 
Make Every Meal Special
The following is from our website www.captainchrisyachtservices.com and many more recipes can be found there. Let us know what you think!

Make Every Meal Special
A simple English muffin looks like a million bucks when you use pretty china. Add a few slices of fruit - fresh, canned or dried- and it's a beautiful thing.
Are you tired of eating cold sandwiches on a paper plate? How much fun is it when you make ALL your meals in advance- back at your REAL kitchen- then freeze them, only to reheat them again in a microwave while you are cruising?

My husband Captain Chris is a southern boy who actually asked me how my mother let me out of the house without learning to cook! In all the years we've been married, Chris has cooked so many more meals than I; even if he never cooked again, I'd never catch up to him. But after living in the same household with such a terrific chef, some of it was bound to rub off on me, right? Maybe through Osmosis. All this to say, if I can do it then YOU can too!

After cruising full time for a few months I began to relax and enjoy the cruising lifestyle...and I started to cook. First out of obligation. After all, what else did I have to contribute? Sure, I could help navigate and steering the boat at 7knots isn't really difficult when you're in a well marked channel but- Let's just say I'd rather slave over a hot stove than a hot engine ANYTIME!

Start with equipment. We need the right tool for the right job. And yet, everything on the boat must do at least 2 things or it doesn't come aboard. I never thought that I would care about pots and pans but this is a key decision (for your house as well if you're serious). Copper clad bottoms help distribute heat when the pan just doesn't fit on the center of the eye. A two burner stove can ruin more meals when one side of the pot is on the burner and the other side of the pot is not.

Think about stacking pots and lid sizes too. Storage is a premium on a boat as we all know. A pressure cooker is a godsend when you don't want to heat the entire boat. Things can go from the freezer to the table in no time. And the wilted vegetables taste just as yummy in a pressure cooker and no one is the wiser.

Just having a salad or sandwich? It not only looks better but it also tastes better when it's served on a real plate. Save your bubble wrap or thin foam to place in between each stacked plate, cut to size. Save the paper plates for when you're in 6 to 8 foot seas. Or better yet, stay at anchor or at the dock that day and eat on your everyday china!

Beverages are also much more appealing when they are sipped from pretty glassware. It just doesn't make sense to save that great bottle of Chilean wine for your boat trip then drink it from a scuffed up plastic wine glass. Store your glassware in koozies or fluffy socks. Bet you break more glasses at your land house in the dishwasher.

Most crusing kitties are not bottomless and you ARE on a boat so it helps to be frugal. Not to mention that grocery stores are not always as accessible when you're underway. When you find dry good items on sale, consider stocking up on a few extra cans of your favorite things. And think about how one thing can morph into another with a little help. Just a few drops of coconut extract in your glass changes an $8 bottle of rum or vodka into a $25 bottle. Magic. Try this when you make FROZENATEDS.

How long you will be away from the dock? That can make a huge difference when you make your purchases. Just a weekend trip? A bag salad or Spinach can work easily. If you plan to be away for weeks or longer then switch gears and purchase items in stages of freshness- how stable a shelf life. Cabbage keeps forever- well, almost- and makes a crunchy salad base weeks after you've been at sea. (see Denny's Salad) And powdered milk works in most recipes without the need for refrigeration. I may not drink a big glass of the instant milk but it sure comes in handy when I have a craving for a cake or pancakes that call for milk.

Try some of my easy, easy recipes and please let me know how they work for you. If you have other boat-tested meals you'd like to share send me an email!
 
Pancakes + bacon
For the full "breakfast effect" without the need for whole pieces of bacon, stir a few tablespoons of crumbled, fried bacon into your pancake batter. This has both positive health and food-storage implications. Also if you've got a bunch of things to cook or do before the seas pick up, and also a crew that likes breakfast, you can add a few extra minutes to your morning.
 
Substitutions for Cream of Tartar
If you are beating eggs whites and don't have cream of tartar, you can substitute white vinegar (in the same ratio as cream of tartar, generally 1/8 teaspoon per egg white). It is a little more problematic to find a substitute for cream of tartar in baking projects. White vinegar or lemon juice, in the ratio of 3 times the amount of cream of tartar called for, will provide the right amount of acid for most recipes. But that amount of liquid may cause other problems in the recipe, and bakers have found that cakes made with vinegar or lemon juice have a coarser grain and are more prone to shrinking than those made with cream of tartar.
Source:
ochef.com
 
How much seafood per person to purchase
The following information is taken directly from:  "The Blue Sea Cookbook", by Sarah D. Alberson, copyrighted 1968.  This was taken from a table on page 22:

How Much to Buy - a Quick Table

Fish fillet, steak, or sticks - 1/3 lb for 1 person;
30 lb for 100 persons

Dressed fish: 1/2 lb for 1 person;
45 lb for 100

Whole fish 1 lb for 1 person;
90 lb for 100

Oysters (shucked) 1 qt for 6 persons

Scallops (shucked) 3-1/2 gallons for 100 persons

Crabs, cooked meat 1 lb for 6 persons;
15 lbs for 100

Lobster, cooked meat 3/4 lb for 6 persons;
12 lb for 100 persons

Shrimp, headless 1-1/2 lbs for 6 persons;
24-30 lbs for 100


Shrimp, cooked & shucked 3/4 lb for 6 persons;
12-15 lbs for 100
 
Baking on the BBQ Grill
I bake everything from lasagna to cake and even bread on the grill to keep from heating up the cabin.  I nest two identical pans and place some big nuts or bolts in the bottom pan to create a space about 1/2 to 3/4 inch thick.  If baking something that takes over 15 minutes, I add a water to the bottom pan for additional insulation.  You may need to adjust to get satisfactory results.
 
Cheap Poultry Seasoning
Here's a cheap and easy recipe for poultry seasoning to take the place of store-bought:
Prep Time: 5 minutes
Total Time: 5 minutes
Ingredients:
  • 2 Tablespoons dried marjoram
  • 2 Tablespoons dried savory
  • 2 teaspoons dried parsley
  • 1 Tablespoon dried sage
  • 1-1/2 teaspoons dried thyme
  • 1 pinch rosemary
  • 1 pinch onion power
Preparation:

Blend all of the spices together and store in an air-tight container. Use for stuffing and poultry.

 
Ice Cubes
An easy way to have ice cubes is to go to a film developing business....yes they still do that sort of thing.  Every roll of 35mm comes in a plastic container that is thrown away when the film is developed.  Gather as many as you want and use them to make ice cubes.  Do not fill all the way to the top with water because water expands when it freezes.  Now you can freeze them and only take out as many as you need for your use.
 
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