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post #31 of 49 Old 05-01-2012
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Re: Kitchen equipment.

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Originally Posted by mdi View Post
I think that folks who do not really cook or know how to cook often make this mistake under the pretext that they can get by with a smaller galley, almost like the galley is an after thought or they will just make do. How someone who intends to live aboard can have a sub par cooking station is strange to me.

Tell me please "tdw" what model and brand of "grill and stove" did you install?

Anybody got a link to some upgraded equipment like this or other galley upgrades?

MDI ... my apologies, I missed your post.

On Raven we went Force 10, two burner. In many ways a great piece of gear. The burners work well, the oven is quite usable though the grill is pathetic and the pot holders are rubbish. Ah yes, the fold away oven door is very clever.

On Kukka we have a Smev also two burner. Doesn't have a grill and we miss the fold away door but the pot holders work and to buy they are significantly cheaper than Force 10.

In due course we will upgrade to a three burner with grill, probably Smev cos of size restrictions. OTOH, I'd be happy to go F10 again especially as I notice they have now redesigned those rotten pot holders. Neither Smev nor F10 have particularly good flame adjustment on the burners. I find I cannot get either them low enough for some applications.

Remember I am in Oz so F10 may well be cheaper for you in the US.

Note - I believe what we call a grill you lot call a broiler.
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post #32 of 49 Old 05-01-2012
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Re: Kitchen equipment.

" I find I cannot get either them low enough for some applications."
That was an early ocmplaint of the MSR camping stoves, which were designed to be HOT in order to ensure winter campers didn't die from being unable to melt adequate water.
The solution was to ship tin can lids ("Heat diffusers") with the burners. Place the extra lid between the pot and the burner, it diffuses the flame, and you can simmer cream sauces without burning them. A pie plate, etc. would do equally well.
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post #33 of 49 Old 05-01-2012
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Re: Kitchen equipment.

Just an add on to my previous post .... if you look at WhiskeyJack's galley the absence of an oven allows for a fridge. In the light of day I'd have to say that fridge is almost certainly more important than oven.

Also MDI ... if by grill you meant BBQ ... we have a Magma Kettle. By preference I'd have charcoal but for practical considerations (charcoal is a bugger to store) we have LPG. If I was to do upgrade I'd go for something like the Magma Catalina but havn't decided as yet.

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post #34 of 49 Old 05-01-2012
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Re: Kitchen equipment.

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if by grill you meant BBQ ... we have a Magma Kettle..
Thanks for taking the time to detail the specifics, your plans and thoughts. It was an internal grill on the stove I was hearing, I think you said a Broiler. That is what I was questioning. We are completely reworking our galley and am looking for folks who have done such things. We certainly agree with the propane Q, it is a necessity when using the stove is out of the question. A successful liveaboard boat to me includes a working galley, not a camping experience.


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post #35 of 49 Old 05-01-2012
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Re: Kitchen equipment.

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Originally Posted by hellosailor View Post
" I find I cannot get either them low enough for some applications."
That was an early ocmplaint of the MSR camping stoves, which were designed to be HOT in order to ensure winter campers didn't die from being unable to melt adequate water.
The solution was to ship tin can lids ("Heat diffusers") with the burners. Place the extra lid between the pot and the burner, it diffuses the flame, and you can simmer cream sauces without burning them. A pie plate, etc. would do equally well.
We do have a simmer mat which works fairly well though in reality all that does is waste a bit of gas. It would be nice to have decent adjustment but I take your point nonetheless.

MDI ... when talking grill, yes I mean broiler, i.e. a burner at the top of the oven. Galleys on small boats will always be a compromise but they can, even when tiny, be useable.

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post #36 of 49 Old 06-11-2012
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Re: Kitchen equipment.

I'm a liveaboard on a 30, 3rd year.
I use
  • Magma nesting nonstick set - i started with a stainless set, broke down and got a teflon saute pan, thank god for teflon
  • Camping pressure cooker - use constantly for beans, lentils, split peas
  • Zojirushi fuzzy logic rice cooker - since i'm usually on shore power, can set this thing to have steel cut oatmeal in the morning
  • cuisinart cooking knife - just need one good knife, with a plastic caddy
  • Good Cook -side-cutting safety can opener - the side-cutting can-openers are vastly superior to the conventional kind
  • silpat silicon baking sheet - supernaturally slippery, like teflon for baking
  • ninja food processor - little dinky thing from wal-mart, use it for hummus and such
  • oxo good grips stainless salt grinder - I went through a lot of shakers and grinders, this one is good. bed bath and beyond
  • ronson tech torch - like a creme brulee torch, i got tired of chintzy bbq lighters and use this to start all my fires. lasts long, burns hot. wal mart.
That's all good stuff i can recommend. For glassware, i go cheap. It all breaks eventually, but I can't stand plastic. For holding beans and rice and such, I go with screw-top square containers, as they tend to stack better and be antproof.

Last edited by nailbunnySPU; 06-11-2012 at 09:32 PM.
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post #37 of 49 Old 06-12-2012
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Re: Kitchen equipment.

i finally found a small bbq to replace my gone weber smokey joe--isnt a weber, but uses mesquite bits nicely... and i found the side cutting canopener that came with boat died after i had it 2 yrs on board--so i use a swimg away--best lil can opener--no plastic on plastic to kill your day when they strip and die, as did my side cutter....and no special pans as yet--havent found any i LIKE besides my cast iron ones...i RARELY use the presto pressure cooker here in hotville---outdoor cooking is much better than heating up a hot boat....wont bake in summer---same thing about heating up a hot boat.
i use no electric gadgets as i like to anchor rather than use marinas--unless the anchorage is too windy with big seas, as is the anchorage here in l acruz de huanacaxtle, nayarit, mexico.....


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Re: Kitchen equipment.

I find a side-cutting can opener is useful if you want to keep the lid and store the opened can 'closed' again. But for any kind of tinned meat or fish, I still prefer the regular can opener, because you can press the lid down and drain out fluids.

Apparently this is a common complaint, the "as seen on tv" folks sell a can drainer lid for this purpose now. (One more than to wash and stow, haha.)
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post #39 of 49 Old 06-12-2012
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Re: Non Stick Cookware

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Originally Posted by T37Chef View Post
High Carbon SS knives are my preference on the boat, I have several Wustof Grand Prix series knives held in place with a three magnet rails.
A REAL chef uses Shun's...... (grin). Haven't you learned anything from me!!???

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post #40 of 49 Old 06-12-2012
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Re: Non Stick Cookware

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Originally Posted by Cruisingdad View Post
A REAL chef uses Shun's...... (grin). Haven't you learned anything from me!!???

Brian
Well they are his "boat knives!" ;-) My next knife will be a Shun or Global. Most likely just a paring knife, I like more weight behind my chef's knives than anything Asian I have tried. I have seen a Kanemasa AUS10 Western Gyutos in 270 mm that looks really nice and not too expensive (around $200) supposed to hold it's edge quite well. And they hold there value quite well, so if I don't like it I can always resell it.
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