Galley Hints & Tips

[captnpauley]

I'm working on a new book, Cooking Aboard a Small Boat. Looking for any galley hints, tips or tricks you might have. Full credit giver; your chance to see your name in print!

Thanks!

Capt'n Pauley

[wdscobie]

Capt'n Pauley:

post here with systems we use, send you a PM, or send you an email?

[captnpauley]

Post here or email me at pesterle@comcast.net


Thanks!

[crazycarl]

I like to grill up some burgers and brats ahead of time, vacuum seal and freeze them. "At sea" I drop the frozen, sealed items in a pot of boiling water for 4 minutes and I have what tastes like fresh off the grill food.

If the "seas" are rough, I boil water in the tea kettle and place the sealed items in a container. Pour in the water, close the container, and wait about six to seven minutes. Same results!

The food tastes fresh and I'm not cleaning splatter off the the cabin walls or cockpit.

Carl Aubele
Compac 19/II
s/v Miss Adventures

[captnpauley]

Got it!

Thanks!

[jollymon2]

Having been a hunter/fisherman/canoeist for years, our backwoods forays have included several bagged/frozen meals of the one pot variety; this not only sped preparation time but helped to "keep" things cool without packing excessive ice/frozen gel packs etc. saving weight and cooler space for more refreshing items (favorite libation).

[lustyslogger]

I know its been a while since this was active but I want to share my world famous Scotch Egg recipe. Its quite simple to do and they keep for a day or two.

Two pounds of bulk sausage for each dozen eggs
One dozen eggs for each two pounds of sausage
(See how that works?)
Hardboil the eggs, remove shells
encase the hardboiled eggs with the sausage.
Roll sausage covered eggs in breadcrumbs
Bake at 350 degrees until sausage is cooked (about 20 minutes)
Eat and enjoy.

[simeoniii]

Sound fantastic. I'll try them soon!

[lustyslogger]

Sometimes I use Jimmy Dean hot sausage and sometimes I use sage flavored (Hum, that ought to appeal to our master boat builder!). Sometimes I roll them in Italian style breadcrumbs and then I add Parmesan cheese to them as well. The real key to a good experience is to use the best sausage you can find.