How to optimally place and store food on the yacht

How to optimally place and store food on the yacht

Basic principles

Food should be distributed so that it does not interfere with the movement of people on board. Prepare them for optimal loading and storage while onshore:

1. Free your purchases from additional packaging. It is better to leave all boxes, boxes, film in which bottles and jars are packed. This will help you stack them more compactly and also save you the hassle of disposing of your trash while you're on the go.
2. Check the groceries for free riders. Bugs, worms, ants and other insects in a confined space in the middle of the sea can significantly poison the rest. A weak solution of potassium permanganate or table salt will help to identify the Trojan horse in vegetables and fruits. After the intruders emerge, the water must be drained and the food must be thoroughly dried. It is advisable to check cereals and flour even at the time of purchase - you should be alerted by the presence of cobwebs in them. If aphid larvae are found just before loading, you can still try to save flour and semolina by sifting. Infected cereals (buckwheat, millet, oatmeal, barley) will have to be thrown away.
3. Sort vegetables and fruits according to ripeness, check if there are any spoiled ones. It is better to send products with foulbrood to the trash immediately before the attack spreads to other fruits.

How to optimally place and store food on the yacht

Distribute and fix

The whole team is usually responsible for loading the products, but It is important to entrust the organization of the process to one person... Of course, it is desirable that it was a cook. It is he who will show what and where to put. At the same time, keep in mind that the products must not only be compactly packed, but also taken out later without any problems.

It's easier to navigate stocks when the location of each product is listed on a separate sheet of paper... For this purpose, it is convenient to use special admission checklists, which are issued by the charter company. Mark directly on it the location of purchases and their quantity. At the end of loading, fix the list in the galley, in a conspicuous place - the cook will always know where to look for what he needs, and will also be able to adjust the menu as stocks diminish.

How to protect glass

For glass jars and bottles the ship usually has special holders. If there are not enough of them, or simply not, other tricks are used.

Food and drinks in glass containers can be placed in lockers with lockers, previously wrapped in rags or cardboard. Try to place them in the center of the yacht, closer to the midsection - here the pitching is noticeably less felt than at the stern or bow. Adhere to this principle when loading other fragile products and items.

Also, no one has canceled the elementary rule: we put hard and heavy down, light and fragile - up.

The subtleties of storing vegetables and fruits

Soft delicate gifts of nature (for example, tomatoes, plums, berries) will be more whole if hung in nets. In addition, this way they are additionally ventilated, which increases their shelf life.

Hard fruit and root vegetables conveniently folded under the floorboards in the salon. Just do not forget to regularly look there to make sure there is no water.

It is equally important to ensure the right neighborhood of the products... As fruits ripen, they release ethylene, which in a confined space leads to its increased concentration and spoilage of products. The record holder is the banana, so keep bananas separate from other fruits and vegetables on your cruise.

Other fruits that release significant amounts of ethylene:

• apples;
• pears;
• kiwi;
• mango;
• peaches and plums.

Especially sensitive to ethylene green beans, carrots, potatoes, lettuce, broccoli, so keep them away from the aforementioned fruits. On the other hand, the increased content of this gas has practically no effect on cherries and blueberries. Also, avoid placing potatoes near onions or lemons, and keep kiwi and avocado away from pineapples.

Make sure that more ripe fruits are closer than unripe ones. This way you don't have to throw away the rotten and overripe ones.

Little things for convenience

Take note of the household little things that will help you conveniently arrange products and keep them from damage:

• insecticides and pest repellents;
• plastic containers with tight lids;
• plastic baskets with ventilation holes;
• bags with zip-lock and Velcro;
• waterproof marker (it is convenient for them to make notes on containers and cans);
• parchment for covering shelves and bottom in lockers;
• mesh bags.

These things are inexpensive, but using them greatly simplifies life on a yacht.

How to optimally place and store food on the yacht

Galley arrangement

Usually charter companies provide standard set for cooking and eating. The complete list is contained in the form, which is given when renting a boat. Study it carefully and check the compliance, because in case of shortage or damage to something, you will have to compensate for losses.

The cooking set includes only the essentials. If you've bought a boat and are just collecting galley supplies, the following list will come in handy:

• 2 pans;
• 1 saucepan up to 3 l and 1 from 5 l;
• stewpan;
• large salad bowl;
• coffee pot or cezve;
• kettle;
• grater;
• canning key;
• ladle;
• a set of 2-3 different knives;
• 2 or 3 cutting boards.

These items are enough to comfortably prepare meals for 6 people. However, charter companies freely expand this list by number or name. Also, the standard set of the yacht necessarily includes sets of individual cutlery: a spoon, a mug, a fork, a table knife, shallow and deep plates. They are issued according to the number of crew members, and two more in reserve.

It is advisable that all dishes are made of metal and durable non-slip plastic. The only exceptions are wine and juice glasses. By the way, if you are going to drink wine, ask in advance if there is a corkscrew on board, so that later you do not pick out the cork with improvised means.

How to optimally place and store food on the yacht

Appliances

On the gas stove, there must be a gimbal with reliable clamps. If you have an oven, check for a couple of trays and a grill rack. It is very good if the yacht has a microwave - you can safely reheat food or quickly figure out a hot snack. A mixer, an electric juicer, a blender, and a coffee machine are more a luxury than a necessity. Although, if there is a baby in the company of travelers, a blender will come in handy for quick preparation of various mashed potatoes.

How to preserve perishable food

Nowadays, almost every boat has a refrigerator, often even with a freezer. But what if you rented a boat without it, or in order to save money, you have to turn off the refrigerator?

The best option is isothermal container... They are produced in different volumes, they keep the cold from 24 hours to 7-10 days, depending on the model. If we compare cheap containers with expensive ones, then in terms of insulation thickness they are about the same. The cost increases the quality of materials and some details that make the use of the device more convenient:

• The lids of more expensive models are additionally equipped with a latch, and even if the cooler falls down during heavy rolling, nothing will fall out of it.
• Drain plugs in expensive containers sit tighter, which makes it less likely to fall out or leak.
• Hinges are another weak point of coolers. If handled carelessly, the lid of a cheap model can fly off and you will have to improvise with a roll of duct tape.
• On expensive insulated containers, special places for fastening are provided, they are accordingly reinforced. You will have to tie a cheap model by handles that are not intended for this at all and can easily come off.
• The coating of an inexpensive cooler can damage UV light over time if it is constantly exposed to the sun. There is no such problem with expensive models.

Generally, if you are planning frequent trips to the open sea and are going to actively use isothermal container, you should immediately take a more expensive model. Otherwise, in subsequent years, you will spend three times more on regular replacement of breaking parts. Several recommendations for choosing:

1. Insulated foam containers they are not very suitable for a boat - the lid on them does not fit tightly, the temperature is kept for no more than a day, the material easily breaks and crumbles.
2. It is advisable to take a cooler volume of at least 60–70 liters. It will hold enough food and ice for better preservation.
3. Snow white containers really keep the cold longer. But if you're going to throw a blanket over the top for extra insulation, the color doesn't matter.
4. If you are going to lower the container to the berth and lift it back every time, it is better to take model with wheels... True, they are rather fragile and quickly scatter from driving over bumps. Therefore, if there is a special trolley, it will be more convenient to transport the container on it.

Whichever container you choose, remember that pre-chilling food keeps the temperature low for longer.

How to optimally place and store food on the yacht

What to do when there is no refrigerator or thermal container

If you decide to go on a cruise without any food cooler, there are a few life hacks for storing perishable food that come in handy:

1. Take meat and fish in canned food, preserves or corned beef.
2. To prevent the butter from spreading, dip it in a container of salted water. Also, ordinary butter can be replaced with ghee, which is stored for a long time without a refrigerator.
3. Rub the eggs with any edible fat.
4. Buy UHT milk, it keeps for about a month at temperatures up to 25 ° C.

When, when the refrigerator suddenly fails in the middle of the sea or you have to turn it off in order to save, there are a couple of ways to save meat. It can be sprinkled with salt and wrapped with gauze dipped in a mixture of salt water and vinegar. Or marinate in spices. Suitable for this: various types of freshly ground peppers, curries, turmeric.

Remember that meat on the bone will spoil faster than tenderloin, so try to eat it first.

How to optimally place and store food on the yacht

The nuances of cooking on the go

Rule of thumb: Prepare simple, nutritious meals that won't take a long time. After all, you went on a yacht for rest and new impressions, and not in order to stand at the stove, right? Moreover, cooking in a galley requires a little more effort and dexterity than on solid ground. A few general recommendations in the end:

1. Use the prepared menu as a guide, not a dogma.
2. Consider the weather forecast: if the wind promises to increase, then it is better to prepare food in advance. A ready-made dish, albeit cooled down, is still healthier for the stomach than dry food.
3. Prepare dishes with a pronounced specific smell only with the consent of all crew members.
4. Try to be careful not to spill anything on the deck. Red wine can irrevocably spoil teak wood, and milk spilled in some distant corner will create a unique atmosphere of cat litter for a long time.
5. Careful with the cheeses. Some varieties have a persistent and specific aroma, so take care of airtight packaging in advance.

Armed with knowledge, you can now hit the road! Cook with pleasure, because on a yacht the best seasoning is always at hand - fresh sea air.

Interparus Yachting will help you organize an unforgettable sailing trip on any yacht anywhere in the world. Call +33644142168 WhatsApp, Alexander

12.08.2019