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  #1  
Old 02-21-2011
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Galley: Outfitting from Scratch

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
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Old 02-21-2011
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I have a pretty nice set of Cuisinart nesting stainless steel cookware that I use aboard. It has held up quite well.

As for baking, you can use a large pressure cooker as a dutch oven if you remove the gasket and weight. A folding camp oven would work fairly well too, as my friend uses one on her boat.

I like the Fagor brand of pressure cookers, and use one aboard my boat.

Storing your flatware and cutlery in a large plastic storage container can make your life a lot simpler. Also, get the McCormick Sea Salt and Pepper grinders...
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Old 02-21-2011
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magnetic knife rack from ikea, best 14 bucks in my kitchen!
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oh, there is a camping company called MSR (mountain safety research) that makes a camping oven which is essentially a heat diffuser and a heat retaining cover that makes a great little oven.
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A cast iron (not enameled) Dutch oven is a handy thing to have. I use mine with my Origo stove to cook all sorts of stuff, including steaks. They're also great for slow cooking. Just remember to heat it up after cleaning it and give it a generous coating of olive oil while its still warm to keep it from rusting.
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All you need is one pan to put cans of food into water to cook. You don't even need to open the cans first. Perfectly safe.
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Quote:
Originally Posted by Allanbc View Post
All you need is one pan to put cans of food into water to cook. You don't even need to open the cans first. Perfectly safe.
Here we go again............................................. ...........
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It's nice to have firearms onboard to shoot the cans open first.
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We purchased the magma teflon nesting cookware last year and have been very happy with it. It stores in a small space and works well for cooking real meals. Things like the OXO collapsible collander save drawer space. A bunch of plastic containers from Walmart are great for keeping chips, cereal and crackers fresh. With a good selection of spices you can turn out great dinners once you get the hang of cooking in a small space.

I don't like cast iron stuff on board, but that's me.

Oh, and don't 'dis Dinty Moore. After a long wet day a can of Dinty Moore and a roll with butter can taste pretty darn good
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Quote:
Originally Posted by sailingdog View Post
I have a pretty nice set of Cuisinart nesting stainless steel cookware that I use aboard. It has held up quite well.

Also, get the McCormick Sea Salt and Pepper grinders...
Yes to both.

I would put the Magma stacking set a distant second to the Cusinart.

Get bowls with wide lips for eating under way; fewer burnt fingers. Forget yacht dinnerware with rubber rings, the plate stays put but the food slides off. get lots of the waffle anti-skid mats.

The are some real cool folding silicone utensils, like colanders and cupcake pans. The silicone hot parts are super.

Buy decent knives that will keep an edge. Dull knives cut more fingers than sharp ones.

A good corkscrew is a must.

Forget wooden cutting board, use plastic ones.
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