Female Speaker: Stocking the galley for a cruise can be overwhelming at first. The best advise, be organized. Start with a pencil and pad of paper and ask yourself the following questions. How long will you be cruising? Be prepared for getting stuck somewhere and plan for extra meals due to weather or boat repair problems. How many people will I be feeding? You will meet up with friends old or new and want to share a meal together, plan a few meals that will accommodate a crowd. Are there any places to restock along the way? Am I pretty sure I can get what I need there? With these questions answered, literally make a list for every breakfast, lunch and dinner that you'll be aboard, plus 25% extra. If you're stocking up for the first time, remember to list seasonings and pantry staples that you take for granted when you cook ashore.
Think simple, small and quick. But treat yourself and crew to at least one spectacular meal while you are on a hog. Most importantly, keep your grocery list; some yachtsmen even use a computer database for this. Your list will be come to blueprint for what's left, what's eaten, and what you need to buy before the next trip. Food storage and preservation are true art and science challenges aboard the confines of a hot, humid and crowded yacht. Here are some tips to get you going. One, mark the purchase date on all items possible; two, eggs will keep longer if turned to end over end every couple of days. You can also coat them with Vaseline, lard or cooking oil; three, buy milk that is flash pasteurized, no refrigeration is needed and that last for 6-9 months before opening; four, fresh lettuce keeps longer by rinsing in a sink full of water treated with a capful of bleach, dry the lettuce well and store between paper towels in plastic bags; five, grow your own greens, a sprout jar growing mung beans, lentils, mustard, broccoli or alfalfa seeds can be the basis of your daily salad; six, work with produce that has a long refrigerator life, celery, onion, cabbage, carrots and pre-packaged hearts of romaine lettuce; seven, meats and poultry destined for the freezer should be re-packaged in small portions to lay flat. Label the items and date.
Power boats usually have electric stoves. These are power hogs. And unless you're only cook in a marina, you'll need a generator to supply a lot of juice. Barbecues are either conventional briquets or gas powered. Gas is more convenient but briquets make the food taste better. Buy stainless steel barbecues designed for marine use and don't bring aboard the backyard type, it will rust in no time. Cruising yachts usually have propane-powered stoves that are supported on gimbals. These guards stop the cookware from flying around in a seaway. Propane is the fuel of choice for cooking. A properly installed system of tank, valves, regulator, pressure gauges and safety sensing equipment is mandatory. Tanks have to be enclosed in gas-tight lockers that vent overboard. Propane is heavier than air and should a leak occur, gas could accumulate in your boat. That can lead to a catastrophic explosion or fire should a spark or flame be present.
Tanks hold from 6 to 20 pounds of gas. You can gauge the size required by figuring the stock consumes one pound per week per person. The size and type of refrigeration you use will depend not only on the style of crushing you do but also the length of the cruise and number of people onboard. A small cooler will suffice for a quick day sale or a day fishing out on the lake. For extended cruising, you'll need a fairly complex and expense refrigerator freezer system. Cruising sailors use a holding plate that can be engine-driven or runs of 12 volts. Power boats with large generators and invertors carry huge household type units complete with built-in ice makers. A dishwasher is a definite luxury on a boat and requires not only the space but also a generator and a water maker. The main consideration you should give to dishes and glasses is protection from breakage. Here is a clever way to store dishes in a drawer; it prevents them from moving around in a seaway, thus greatly reducing the chances of breakage. This system also make storage and retrieval quick and easy. Paper suppliers are okay for a day and weekend cruising but they present disposal problems for extended cruising. Yachtsmen prefer unbreakable dishes and glasses, some of which have the look and feel of real glass. Engraving your boat name on them is a nice touch.
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