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Kitchen equipment.

11K views 48 replies 25 participants last post by  miatapaul 
#1 ·
Does it matter what quality of kitchen stuff a cruiser uses? Is the marine environment any harder than on land on knives, tools, silverware, etc? What do you use?
 
#37 ·
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.....
 
#38 ·
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.)
 
#41 ·
Brian, would a "real" chef be caught dead in a tiny boat galley? :)

Paul, as much as I appreciate good blades I can't see a 10" knife being worth $200 unless it was Damascus steel, hand forged, hand quenched, and made from an alloy that had damned little crude cheap iron in it.

But then again I'm an unreasonably cheap bastard, I refuse to pay $32 million for a Picasso, too.
 
#42 ·
Shawn (t37chef) and chef2asil were kind enough last year to give me their opinions on the Shuns. It was my 40th bday present from my wife, though I got to pick them! They are outstanding knives, the best and sharpest I have ever used.

I actually use a set of Wurstuf Tridents (spelling??) on the boat, but the SHun's are about to take over and replace them. I still like the Tridents, but there is no comparisson to the weight and sharpness between the knives. I do use a Henkel Twin 4 star II for carving because it is a bit heavier blade and this Costco Gunther WIlhelm meat cleaver for chopping up briskets and the like. Different knives for different purposes I guess.

I am no expert. Shawn and chef2sail are. I am just harrasing them of course. However, pin the three of us on a BBQ, and I will give them a run for their money! Those boys could use to learn a thing or two about good ole Texas grillin'!!

Brian
 
#44 ·
I've been vacillating for some time but I really do need to get a pressure cooker.

Any thoughts from my betters on preferred brands ?

(Oh heck, you can chime in too if you wish Brian :p )

Ref the Magma stackers .... we have a set of that and to be frank never use it. Too much of a pain in the arse to unpack. I find that I reach for anything but.
 
#46 ·
..... absolutely but back to pressure cookers ...



Kuhn Rikon ... very highly regarded I believe but somewhat ouch when it comes to buckazoids.

Next question is size .... remembering that we are but two.
 
#48 ·
Interesting indeed Bunny but too small for my needs. While I only want to feed two people that still means something big enough for a whole chook or a small roast and I'll often do soups or casseroles that are more than a couple of servings.
 
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