1968 Hinterhoeller HR 28; not the roomiest boat on the seas but OK storage room, just not much galley surface area.
I must equip the galley from scratch. We will be mostly weekending (Casco Bay Maine), usually 2 of us with at most 4. Maybe a 5-day cruise once a year. Outside we'll use a Cobb Grill for grilling and roasting. Inside I've settled on an Origo 2-burner non-pressurized cooktop. We are not gourmet chefs, but nor will you find a can on Dinty Moore onboard. We are interested if not accomplished cooks who prepare, not just heat-up morning and evening meals.
So, with those givens some questions for you.
1. Do you have cookware you particularly endorse, or came recommended but fell short? Why?
2. Given only stove top burners, how can I solve baking needs? Not looking to make a souffle, but some muffins or cornbread would be nice. Omnia Oven? Coleman folding camp over? Cast iron Dutch oven?
3. Pressure Cooker thoughts?
4. Anything else you'd tell someone starting with a clean slate?
Thanks
I must equip the galley from scratch. We will be mostly weekending (Casco Bay Maine), usually 2 of us with at most 4. Maybe a 5-day cruise once a year. Outside we'll use a Cobb Grill for grilling and roasting. Inside I've settled on an Origo 2-burner non-pressurized cooktop. We are not gourmet chefs, but nor will you find a can on Dinty Moore onboard. We are interested if not accomplished cooks who prepare, not just heat-up morning and evening meals.
So, with those givens some questions for you.
1. Do you have cookware you particularly endorse, or came recommended but fell short? Why?
2. Given only stove top burners, how can I solve baking needs? Not looking to make a souffle, but some muffins or cornbread would be nice. Omnia Oven? Coleman folding camp over? Cast iron Dutch oven?
3. Pressure Cooker thoughts?
4. Anything else you'd tell someone starting with a clean slate?
Thanks