Food during a sailing trip on a yacht is one of the important components of the adventure. Therefore, meals on board must be thought out and organized with great care. Since galley space is usually very limited, you should try to make the most of every square centimeter.
We will give you some useful tips on how to efficiently use the galley space, as well as on how to prepare meals.
SO TIPS FOR ORGANIZING A GALMUS
1. There must be a minimum amount of kitchen equipment:
- stove, grill, refrigerator with freezer;
- 1 frying pan (at least 26 cm in diameter);
- 2 pots of different sizes (depending on the number of eaters);
- plates, cups, bowls;
- 2-3 flexible cutting boards;
- cooler (it can additionally serve as another seat or work surface for cooking).
2. It is necessary to organize as much as possible more storage space various items:
- the vertical surfaces of the galley can be equipped with many pockets for storing cutlery, seasonings, spices, various tools (openers, corkscrews, kitchen scissors);
- fresh food - vegetables, fruits, etc. can be folded into hanging nets;
- lids of jars for storing and using spices, herbs, tea, coffee etc.
TIPS FOR COOKING FOOD.
The galley is not your typical home kitchen where you can get the most out of your cooking varied dishes, without limiting yourself in time and a set of products.
The basic principles of galley cooking should be:
- minimum preparation and cleaning;
- minimization of hazardous actions;
- cooking only when parked or in predictable traffic;
- use of reliable and proven gas cylinders, fully filled before sailing;
- strict economy of fresh water (sea water can be used for cleaning and washing dishes);
- storage of all items in lockers and various organizers in order to prevent them from falling or being lost during the rough seas (it is advisable to put items in such places even during cooking);
- minimum use of disposable tableware in order to save space in the trash can;
- minimization of the use of boiling liquids when the boat is moving (for this, ready-made dishes or side dishes can be cooled and frozen in portions in the freezer).
Equipment safety tips:
- avoid cooking dishes that require long grinding;
- if possible, use a modern boat grill that attaches directly to the rail;
- use clamps to secure cutting boards or find cutting boards in specialized stores that fasten in the same way as a grill;
- use openers, not improvised means to open bottles and cans;
- for storing knives and in the process of using them, it is better to use a magnetic board;
- use unbreakable dishes that will not sink in the event of a fall overboard;
- it is advisable that safety rails are arranged everywhere in the galley, which will protect you from falling in the event of a roll;
- make sure that all cabinets and cabinets are latched closed so that nothing falls out of them during the rough seas.
Meal planning tips
Given the limited space in the galley, it may not be superfluous to stock up on something else on land. This will save you time and problems.
- make a list of dinners for each evening, choosing simple dishes if possible;
- for breakfast, you can serve piece hand-made dishes: muffins, croissants, bars, eggs in tortillas, sandwiches will be appropriate for lunch;
- scrambled eggs with various ingredients are quick and tasty, besides eggs are easy to store;
- it is better not to count on the fish caught during the voyage, let it be a pleasant surprise for you;
- You will most likely be cooking on gas, so estimate your propane needs ahead of time and stock the right amount before traveling.
Pork and black bean tacos with vegetable salsa, grilled pineapple for dessert. Serve with Mexican beer or sparkling water.
- meat filling can be prepared in advance and frozen;
- vegetable salsa can be purchased as canned food on land, just like beans, but you can also make fresh tomatoes, bell peppers and onions;
- there is no need to store tartilla in the refrigerator;
- grated cheese can also be prepared on land;
- it is better to use pineapple fresh: the dish will be tastier.
Penne with vodka sauce, served with crostini antipasto and red wine or Italian lemon soda, stuffed dates for dessert.
- penne (pasta tubes with a beveled edge) can be boiled in advance, rinsed, mixed with olive oil and folded into a container;
- before serving, the ready-made sauce (buy it on dry land), warm it up, add penne to it, then sprinkle with pre-grated parmesan when serving;
- antipasto can also be purchased in advance (in jars), or it can be cooked on the grill or in the oven (if available on board) while parking;
- Crostinis can also be prepared in advance (larger ones, you can use them for other meals as well) and stored in a large moisture-proof bag or container.
Pork tenderloin Kalamata with rosemary, served with pita and fresh tomato and mozzarella salad, for dessert - baklava bought on dry land.
- We advise you to buy pork tenderloin in a vacuum package: this way it can be stored longer in the refrigerator;
- We recommend storing fresh tomatoes at room temperature in nets suspended in the galley.
Ranch burger patties with onions and smoked dill arrows, grilled or skillet, pasta salad and chips, served with ketchup, mustard, and cold beer or soda.
- We recommend making pies in advance, shifting them in layers with oiled paper and freezing them, defrosting them before serving (you can use a cooler) and grilling them;
- pasta salad can be made in advance (the pasta will have time to soak in the sauce), but leave the dressings separately in order to additionally pour the salad before serving;
- you can keep several different pasta salads in the refrigerator;
- For dessert, you can delight your guests with homemade chocolate chip cookies, secretly brought on board.
One final tip: don't be afraid to experiment when preparing dishes. Successful experiments will be a discovery for you and will add an extra touch of pleasure to your vacation.
And remember: good food is a good life, and the galley on the yacht is the second helmsman that rules this life ...
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