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Must Haves On Board?

37K views 152 replies 48 participants last post by  hellosailor 
#1 ·
Not new to teh boards, just never posted, this board allows me to post in comfort.
Here is where I am at...
Within this next year my hubby and I will be living out our lifelong dream and buying a sailboat and moving in. Live Aboard
This means, for me , getting rid of all the crap ive collected over the years, which I will gladly do but want to know what to keep for the boat. I am thinking more in the lines of the Galley. I LOVE to cook and am having troubles with the thought of parting with my kitchen toys even though i know there will be no room.
So..whats in YOUR galley?
So far...I know I will bring my Magic Bullet, its small, so now what?'
I guess I should say we will be slipped snuggly into a marina with electricity so size is the only issue, right?
 
#94 ·
I think Freesail's collapsible milk crates are more useful, since a lot of stuff you carry on and off a boat would shred the nylon mesh.
 
#99 ·
Good Galley



We have a three burner with oven Force 10 propane stove and can prepare anything you would at home providing, of course, you have the ingredients on hand. A modest collection of pots, pans and the obligatory pressure cooker see us in good stead. Cookies, banana bread, lasagna, one-pot stove top dishes, you name it .... we eat well. BTW been live-aboard cruisers for 10 of the last 15 years.
 
#100 ·
Take it all :)

When we started our cruise I was pretty skimpy in what I took, now (five years later and half way around), I have just about everything - more stuff than I used to have in my kitchen back home. You can ALWAYS find the space :) One thing that helps for space is if there a place that you can build a spice-rack. Pick some decent (and nice looking) clear spice jars and build a spice rack to fit them. The spices look good and are easily accessed, and free up a cupboard. Also, if you sink is next to a bulkhead consider mounting a dish rack ... it will drain into the sink and then you won't have to hand dry your dishes or have them on the counter (granted you can't use the rack in rough seas, but who does dishes when it's rough out anyway??)

My vote is FOR the pressure cooker. I got one that has two size pots (one lid). The pots are great for general usage, and the large pot doubles for lobsters, pasta, and such and for a deep pot when at sea and I don't want to worry about stuff spilling. Other pots/pans can usually fit inside the pressure cooker pot(s) and you can get a dual pressure set that nests with itself - so I don't think you are looking at a lot of room. I then also have the strainer basket that fits in one of the pots for pasta (therefore no pouring boiling liquid out at sea as another post pointed out).

The Evergreen bags DO indeed work (I actually did a test with carrots). I don't think the Glad green bags work as well as the Evergreen (again another real test). They say to use the Evergreen bags in the refrig, but I don't refrigerator most of my veggies.

Carry a knife sharpener ... no matter how good your knives are, they will go dull.

For bakeware the silicon stuff is GREAT. As pointed out, no rust, no breaking, easy to wash.

Rubbermaid (and others I'm sure) now make collapsible tupperware - they collapse down with the lid on into very slim pieces ... I departed before these were out and haven't found them abroad, but keep looking as my tupperware storage bin it full and a mess.

I also recommend Bar Keeper's Friend ... it's great for getting rust out.
I've got some other tips here and more details on the above tips (including a photograph of the dish rack).
 
#101 ·
When we started our cruise I was pretty skimpy in what I took, now (five years later and half way around), I have just about everything - more stuff than I used to have in my kitchen back home. You can ALWAYS find the space :) One thing that helps for space is if there a place that you can build a spice-rack. Pick some decent (and nice looking) clear spice jars and build a spice rack to fit them. The spices look good and are easily accessed, and free up a cupboard. Also, if you sink is next to a bulkhead consider mounting a dish rack ... it will drain into the sink and then you won't have to hand dry your dishes or have them on the counter (granted you can't use the rack in rough seas, but who does dishes when it's rough out anyway??)

My vote is FOR the pressure cooker. I got one that has two size pots (one lid). The pots are great for general usage, and the large pot doubles for lobsters, pasta, and such and for a deep pot when at sea and I don't want to worry about stuff spilling. Other pots/pans can usually fit inside the pressure cooker pot(s) and you can get a dual pressure set that nests with itself - so I don't think you are looking at a lot of room. I then also have the strainer basket that fits in one of the pots for pasta (therefore no pouring boiling liquid out at sea as another post pointed out).

The Evergreen bags DO indeed work (I actually did a test with carrots). I don't think the Glad green bags work as well as the Evergreen (again another real test). They say to use the Evergreen bags in the refrig, but I don't refrigerator most of my veggies.

Carry a knife sharpener ... no matter how good your knives are, they will go dull.

For bakeware the silicon stuff is GREAT. As pointed out, no rust, no breaking, easy to wash.

Rubbermaid (and others I'm sure) now make collapsible tupperware - they collapse down with the lid on into very slim pieces ... I departed before these were out and haven't found them abroad, but keep looking as my tupperware storage bin it full and a mess.

I also recommend Bar Keeper's Friend ... it's great for getting rust out.
I've got some other tips here and more details on the above tips (including a photograph of the dish rack).
Good post.

- CD
 
#102 ·
I have been following Chris and KT's web blog for sometime. Great website for those that are thinking about cruising full time. Sorry to hear they are going to be swallowing the hook soon. Good luck with your plans. I always love to hear what works and don't. Cruiser tested is the by far the best rating a product can have not matter type of sailing you do. SSCA equipment survey is by far the best what works on any boat.
 
#105 ·
LOL...ain't hindsight wonderful. :)
 
#106 ·
I have 2 SKK Titanium Skillets that I would never be without. The handles are removable, so I can nest an 8" and 12" and store in the oven. The titanium works far better than any non-stick I've seen before. Browns meat like a cast iron skillet. The non-stick is great and you don't have to use plastic utensils.

The only problem is they're pricey, and hard to find. My daughter bought them for us in the UK. Here's an online spot - not sure if they ship outside of the UK.

SKK Pans - SKK Frying Pan<Titanium 2000[/B]German made non -stick pans. - Skk Titanium Frying Pan
 
#108 ·
fullkeel7 - I'm with you on the Lansky system. I have the full diamond one on the boat and 2 other sets elsewhere. I keep a list in the Lansky box detailing each blade and angles I used, plus a black dry-wipe whiteboard marker. Even mediocre kitchen blades can be sharpened with the Lansky system (although they might not hold an edge too long). None of my knives will ever see the insides of a cheap kitchen sharpener.
 
#109 ·
I have never used the Lansky system, but for those who don't have it - it isn't hard to sharpen a knife with stones and a strop either. Basically just get at least two grades of stone, one course, one fine, and then use them to put on a good edge, then strop it on occasion to keep it razor sharp. It ain't hard, and you'll have to have all the same equipment and skills to sharpen chisels and other tools anyway.
 
#110 ·
Yeah, yeah. I've always been jealous of those that have that skill!:eek: My Dad was one that could sharpen a big hunting knife with a wet stone and strop....then SHAVE with it.:( Me....I have trouble with the sharping angle with any consistancy, so I could never get it right. I bought the Lansky kit with four diamond stones, holder and four rods. The holder has four slots on each side that varies from 17 to 30 degrees and completely eliminates the need to have any ability to get the knife to stone angles right with every stroke.

I always use the 30 deg. slot...with every knife...the edge seems to last longer. The first time you sharpen really dull knives, it takes a little longer to get a good edge, but after the initial sharpening, all it takes is a few strokes with the two fine stones to bring 'em back to 'shaving' sharpness.

Sorry if this sounds like a commercial, but this thing really works...no affiliation. There is one big drawback though, be prepared to do alot of sharping for friends and neighbors....you'll be a rock star!:cool: Bob

BTW, I have had the regular stones as well. They work great also...'til I wore 'em out.
 
#111 ·
Knife sharpening discussions tend to go along the sames lines as Mono vs. Multi or political threads. People get more emotional about whether to use oil, water or nothing than whether or not one or two hulls are better :eek:

I can do a good job with strops & stones but the Lansky system does a perfect job every time with little effort. I can (and do) sit on my deck, listen to good tunes, drink a fine drop or two and sharpen knives while the sun drops to the horizon; I tend to go into an Alpha state and it relaxes me. Generally different blade angles serve different purposes, my boat folders get a 30 deg each side and I use a round stone to do the serrations, my "work" folders get a minimum cut since if I use them I'll sharpen them right away. Kitchen knives get angles depending on their purpose and I have a filleting knife that gets a razor edge on only one side (halves the angle, increases sharpness but decreases ability to hold the edge).

I've never owned ceramic knives, but perhaps they would be worthwhile on a boat as their blades stay sharp a long time and they don't rust.

There is nothing more fun in the kitchen than to prepare foods with a set of sharp knives; apart from eating a tasty meal, of course.
 
#114 ·
Just curious if anyone would share what type of percolator you use? I like really strong coffee, so that feature would be important. And we have a propane stove, if that makes a difference.

Thanks!
Since on one else is replying....may I suggest a Farberware stainless Classic Yosemite. We use the electric version at home. This one is good for stove top propane, has a permanent filter basket(no filters needed), cool touch handle and you can perk 'til the coffee is strong enough to curl your toenails! :D

Coffee Percolators - Stainless Steel, Stovetop and Glass Perkers
 
#115 · (Edited)
I bought teak shelves made for spices, had hubby install them in the galley. I have to have spices to cook.
Spare freezer, 12 volt & 110, we put it under the steps.
Pressure cooker, saves time and propane. Easy to use!! Specially for roasts and beans.
large pot, medium and small.
2 cake pans ( can use for pies too
2 frying pans, 1 large and 1 medium, non stick.
1 coffee pot maker, also use it for making tea. We drink one cup of coffee a day.
1 black & decker mini chopper, $7.88
1 plastic collander
1 thermos
pot holders
plastic storage containers.
knife sharpener
can opener
fork, spoon, spatulas, etc Hubby made me a wood holder, where they slip in
lot's of knives, steak knives (6), 6 plates, 4 bowls for cereal or soup, 6 glasses (non breakable)
4 wine glasses non breakable
1 brownie pan
1 pan deeper than brownie
2 meatloaf pans ( meatloaf and making bread)
silverware for 6 persons
potatoe peeler
small board
1 very large board for cutting up fish
1 small hatchet for cutting fish
fish filet knives
want toast use the frying pan.
hand mixer old fashion one not electric
2 whiskers, large and 1 small for sauces
1 large tray for parties
1 large bowl for salad with salad fork and spoon or whatever you use, ( We picked up one made out of wood in an island
something to put on table for hot dish I made my own out of palms.
toothpicks
decorative veggie and fruit holder, i made my own as well, palms of course
1 muffin pan
I could go on and on....we moved into boat for 6 weeks before leaving, so as to see what else we needed.
After a year of cruising I got rid of a lot of stuff. and added the small food chopper.
Good luck,
 
#116 ·
Zoo - I suspect that your list is almost universal for cruisers - but isn't it funny, how the land-based would find it so austere?

When you've lived aboard for a while, you learn to value a great set of knives so much more than a fancy food processer.
 
#117 ·
I'm going to say knife instead of knives , but I don't even have plates aboard either . I eat out of the pot or skillet I cook in . But never ever venture out on the water without a turkey baster . If you ever get your engine airbound that turkey baster will very quickly become your new best friend . I guess if you were so inclined you could also baste a turkey with it .
 
#118 ·
Galley goodies

Wow, I have been enjoying reading the input here on the items all need in their galley. I too also have the favorite pots/pans and flexible baking items. A couple of items that I reach for (beside a well stocked spice shelf) are clothes pins for closing any and all bags (from lettuce, cookies, bread, cold cuts and cheese) and securing dish towels on my stainless steel safety rail at the galley or even out on a life line for a wet one. Another thing I find wonderful in the galley is that thin foam, nonskid shelf liner stuff. I will cut it to make place mats so items do not slide during a meal. They are inexpensive and you can cut out what shape you want to line between cookware to help silence noisy dishes or cookware. This material also protects our finish on tables or nav station from something that might be hot or damp. When it looks tired, it is so inexpensive you will not regret giving it the heave ho and putting in new liner. Also a chance for a change in a color highlight.

Can't wait to get the shrink wrap off the boat!!

Leslie
S/V "Tango"
Kent Island, MD
 
#119 ·
Wow, I have been enjoying reading the input here on the items all need in their galley. I too also have the favorite pots/pans and flexible baking items. A couple of items that I reach for (beside a well stocked spice shelf) are clothes pins for closing any and all bags (from lettuce, cookies, bread, cold cuts and cheese) and securing dish towels on my stainless steel safety rail at the galley or even out on a life line for a wet one. Another thing I find wonderful in the galley is that thin foam, nonskid shelf liner stuff. I will cut it to make place mats so items do not slide during a meal. They are inexpensive and you can cut out what shape you want to line between cookware to help silence noisy dishes or cookware. This material also protects our finish on tables or nav station from something that might be hot or damp. When it looks tired, it is so inexpensive you will not regret giving it the heave ho and putting in new liner. Also a chance for a change in a color highlight.

Can't wait to get the shrink wrap off the boat!!

Leslie
S/V "Tango"
Kent Island, MD
Great suggestions! But no matter how carefully we fold snack bags, clothespins don't seem to be enough to keep chips, pretzels,crackers from getting soggy. What's your secret? We transfer leftovers to those click-lidded type plastic boxes.

It's soo warm today, seems like spring's just around the corner. But I looked around the corner, and it's going to snow early next week. Sigh.
 
#120 ·
I have really enjoyed reading this thread also. I am still determining the galley items that are must haves. I am living on the boat in the summer only and in my home in the winter. This is allowing me to add and remove items from the galley as I decide.

I agree that a full complement of cloths pins and chip clips are a necessity. Here in Michigan they suffice to keep chips fresh at least as long as they last (not long).

One kitchen gadget that I will not do without is my rasp type grater...I just love it for zesting, grating nutmeg and garlic.

I have a set of collapsible measuring cups, I purchased them from Williams Sonoma, they are a great space saver.

I took the wooden handles off my rolling pin so that it would fit in the space available and I do not miss them at all.

I love my kitchen gadgets and it is interesting how many of them are superfluous. Here is my list so far.

SS Nesting cookware
Non stick omelet pan
Good chef’s knife
Good serrated bread knife
Good paring knife
Set of serrated steak knives
Kitchen shears
Restaurant style locking tongs
Rasp style grater
Sea salt grinder
Spices
“Real” dishware
“Real” wine Glasses
Nice acrylic cocktail glasses
French press coffee pot
Coffee grinder
Tea kettle
Good wooden cutting board
Flexible cutting boards
Folding colander
Collapsible measuring cups
Measuring spoons
Wine opener (waiter style with a knife)
Can and bottle opener
Vegetable peeler
 
#121 ·
I am currently also thinking about what to take this fall when we go. To prepare, I am paying extra attention to what I use and don't use. Since we will be either selling or renting the house, I am packing away items that I do not use very often. This will lighten the packing load and less items in the cupboards makes the house look less cluttered and more spacious for sale. I am meticulously labeling the boxes "just incase" there is something that I find I cannot live without. Do I really need that bundt pan and 7 skillets? I am only putting on the boat the very basics that I use regularly to see how storage goes. Then I can add to this if needed. I hear it's much easier to start with less than to take away later. I know full time cruising is different than weekend or holiday sailing. I will be baking bread and cakes and I will need more kitchen items than before. Now, if I can just convince my husband I need more storage space...... Maybe I can convince the kids that they are getting too old for toys....hmmmmm.....
 
#122 ·
From my experience...

You will find many things that you use, and many that you do not. If an item can have multiple uses, it is better than items that have single uses.

I would also tell you to make every effort to go comfortable. Take your nice silverware and at least 2 nice wine glasses (4 if you have room... for guests_. Don't overkill pretending to throw large parties, but do take at least one snack tray. You will entertain a lot more than you think (we entertained more as LA's than we did when we lived in a house!!!). I would stongly urge you to look into the nesting cookware. It is expensive, I won't lie. But it is one of the best things we have purchased. Pots and pans take up a huge amount of room!! We have also always bought the marine-type, no sliding plates. There is a long thread somewhere about this. In the end, you can probably do without them. However, the cockpit table and the asalon tables tend to be a bit slick and these plates have a tendency to travel. You will never sit down to a nice meal while underway... (foogetaboutit!!). However, the boat will rock at anchor everytime an idiot sportfish goes by. That is when the plates seem to be most helpful. I will also say that we have had a bad experience with the Corian(sp??) cookware. We are down to one plate left. The only stuff that has really stood the time for us were the marine plates/bowls. I hate drinking out of anything other than a cermaic mug... so we don't use the matching cups. I also have a nice selection of "TacoBell" cups. They are great for the boat becuase you can take them with you and if you lose them or break them, it is no worry. However, unlike a dixie cup, they do not break very easily.

Other things we take/do:

  • Cast Iron skillet (one).
  • Toaster (you can get by without it by using a campfire toaster device... but we found after a while it was too much trouble).
  • Extra Blankets. Put them in a pillow case and you can leave them out as decoration. Keeps you from taking up space in storage and it looks nice.
  • Phenegran in suppositories and scope patches. Also keep a nice triple antibiotic easily available and regular old bandaids.
  • Good set of knives.
  • Bread Machine (if you have room).
  • Pressure Cooker (almost mandatory).
  • Lots of coloring books and crayons.
  • Lots and lots of books.

I will try to come up with some more things later.

Brian
 
#123 · (Edited)
When we first moved aboard, I had all these fantasies of what our lives would be like, I thought I had seriously downsized but I still managed to bring a hot-air popcorn popper and a fresh pasta machine <*blush*> Never used 'em, couldn't afford the space or the power, got rid of 'em. I like Brian's suggestions, they're mostly right on, and I continue to be grateful that he talked me into a set of pricey nesting cookware - even if he is weird about drinking out of plastic glasses.

That said, I don't think you can "downsize" yourself from a house to a boat, at least not by the method of removing things you don't use often. You need a more drastic approach to selecting the things you can't possibly live without. When we had our kitchen design business and clients asked about storage, Dan would suggest they take *everything* out of the cabinets and put it in boxes in another room. Then live your normal life. Every time you need something to cook with, just go to the box and get it, use it, then put it away in the kitchen. Occaisionally, the hassle factor of digging something else out of the box will lead you to do without or improvise from another tool, that's okay. After a month or so, you'll have a very good set of kitchen tools that you use often and need. Then, with the exception of seasonal stuff, give away everything still in the boxes.

After 6+ years of living aboard, here's what's in my galley. Our boat is a 33' we joke it has comfortable room for drinks for 6, dinner for 4, sleeps 2:
6 acrylic wineglasses
6 insulated tumblers
4 platters (dinner or they double as serving platters for snacks)
4 extra-deep soup/stew bowls (only fill them halfway so you don't get soup in your lap in bouncy anchorages) (also, they double for serving dishes for nuts or pretzels)
silverware for 4
good knives: chef's knife, bread knife, small paring knife
Melitta coffee filter and thermos
veggie peeler
hand-held potato masher
zester
large & small microplane cheese graters
wood spoon, 2 plastic spatulas, plastic fork, soup ladle
whisk
can opener
corkscrew
measuring cups & spoons
hand-held eggbeater
kabob skewers
blender
set of 4 nesting pots
pressure cooker
colander
large saute pan
small skillet
teakettle
bread bowl (doubles as serving bowl)
broiling pan for fish
2 toaster-oven size cookie sheets
pie dish
casserole
pineapple corer
4 small bread pans
Soda Club machine
 
#124 ·
Good post, Eryka. I forgot about the thermos. Big, big necessity. Great for keeping things hot and cold on the long watches and for coffee.

Reminds me, we bought a new coffee maker for the boat: one of those that makes the coffee that goes directly into a thermos, then shuts off. It works pretty well (as long as the thermos top does not get clogged with coffee grinds). It is a boaters dream because your coffee stays warm and does not use power. Coffee makers pull about 70-80 a/h, which makes them super power drains. No reason to leave it on now to keep warm coffee.

Also, we found a microwave one of the best ways to heat stuff up. Make sure you have a microwave (T37 chef will be here any moment to laugh at me!!!).

Brian
 
#125 ·
(holds up both hands and wiggles fingers) Hey, Brian, this is my bread machine!

We had one of those coffee makers also when we lived on land, and loved it. Now, we just make coffee through the Melitta the night before, put it in the thermos, and it's hot and ready when the alarm clock goes off a oh-dark-thirty on work days.

When are you going to post about barbeque grills?
 
#126 ·
HEHE! I actually feel a bbq is a necessity - but peoploe will make fun of me for it. But it does give you a backup and more importantly, when in the tropics, it is nice to bea able to cook outside instead of heating up the baot.

Thave you tried a bread machine?? Good stuff. It saves a lot of things, including the time to make it and watch it. I do not consider it a neccessity, at all - but a nice luxury.

I think the coffee pot works good, but we have a problem with a ground getting stuck in it every once in a while. Other than that, it is great. We used to use a bodum (a glass container that you pour hot water into and mix with grounds and it strains it). It is a great solution for those with limited power and space options. You can then pour into a thermos.

I will try and think of some more tricks. The only other necessity is: SUntan oil/block and bug spray. The further south you go, the more the noseeums thrive on fresh yankees!!! DOn't be the next victim!! (smile)

Brian

PS I heard they are really attracted to yellow boats...
 
#127 ·
OOps, went back and edited my list above to add a couple of things. I have a pretty good memory for things in my galley but forgot: manual can opener, corkscrew, colander, pie dish, casserole. Hmm, since I didn't remember I had them, I must not use them very much, so by my own logic, should I now jettison those items?
 
#130 ·
Great Ideas!

Wow, I thought I was pretty well prepared but I do not have a colander but it appears there is a foldable one??? How does it stand up? Who sells it? I have not had one aboard as all I was familiar with were the large bowls w/holes.

Though my love of frozen Long Island Ice Tea's is known far and wide, I don't have a blender. Also no toaster, no suppositories :eek: and no bread machine.

Does anyone have any experience using a baking stone aboard??? I would think it may help stabilize the heat in the oven, provide support for those rubber baking pans and could be used to keep items you take out of oven warm. Some folks call them pizza stones. I have never used one and don't know if the weight, breakability and application would be worthwhile.

cheers,

Leslie
S/V "Tango"
Kent Island, MD
 
#131 ·
The main problem is finding one that is small enough to fit in a boat oven...since they're fairly small. I use them when cooking at home all the time, but haven't found one that fit the oven on my friend's boat, so we cheated....she bought a Pampered Chef one and we chopped it in three pieces. :) It seems to help stabilize and even out the heat in the oven on her boat, and is only about 1/2" thick or so.

BTW, a good baking stone isn't particularly fragile or breakable. :)

Wow, I thought I was pretty well prepared but I do not have a colander but it appears there is a foldable one??? How does it stand up? Who sells it? I have not had one aboard as all I was familiar with were the large bowls w/holes.

Though my love of frozen Long Island Ice Tea's is known far and wide, I don't have a blender. Also no toaster, no suppositories :eek: and no bread machine.

Does anyone have any experience using a baking stone aboard??? I would think it may help stabilize the heat in the oven, provide support for those rubber baking pans and could be used to keep items you take out of oven warm. Some folks call them pizza stones. I have never used one and don't know if the weight, breakability and application would be worthwhile.

cheers,

Leslie
S/V "Tango"
Kent Island, MD
 
#133 ·
We have the collapsable collander... but our is white and folds up flat... not llike the ones shown above. It works ok. If I was buying al over again, I would try the one from Bed Bath Beyond that Eryka suggested.

We used a stone at home, but never on the boat. Our issue on the boat is that bottom gets hotter than the top. My parents oven is even worse than ours. However, once you get used to the nuiances (sp?), it is ok.

Eryka,

No way I would give up the grill. Take my word for it. When you get further south, it is hotter than the devil inside the boat sometimes. This is especially true when there is no wind. That is when a grill is especially awesome. They also have a kit to take the magma to shore. It is a three-leg stand and allows you to have a BBQ at the beach with friends. We have done that quite a bit too.

Just a thought.

Brian
 
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