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Provisioning the old way

10K views 42 replies 20 participants last post by  Omatako 
#1 ·
Now if you wanted fresh meat offshore, you had to carry live animals with you along with their food until you decide to have them for dinner.
Fresh eggs? Need to carry a laying hen or two.
Fresh pork or goat meat? t'is the same carry them live until you need them for your dinner.
So along with the pens for those animals you assign the junior member :( of your vessel to clean up what ever comes out of the back end of the animals also, but he/she does gives the eggs to the cook.:eek:

So the question is: Will you provision the old fashion way or carry canned meats and do a lot of fishing??:rolleyes:
And do you know any other old style way of provisioning your boat? And do you use it?
 
#32 ·
There's been a lot fo research into the chemical properties of eggs since the petroleum jelly and wax days.

It is not just about oxygen migration, as the cawl that lines the inside of the shells actually NEEDS to breathe. If it cannot then it breaks down and releases enzymes that send theproteins in the egg white rancid.

The things that seems to MOST help preserve eggs at room tempreture are to never ever have refrigerated them in the first place.

Fridging your eggs will allow them to last around seven times longer then fresh...but only if they are refrigerated and unagitated right to the moment of use (not doable on a sailboat). This is because the cawl has a dormant or hybernating sequence that gets activated even in undertilised eggs by introduction of cold, This buys the eggs some extra time if the hen wadners off from the nest for a bit. The cawl basically draws in nitrogen and then lines the shell with tiny bubbles of it, these act as an oxy barrier and insulator so the egg "sleeps". Agitation makes the bubbles come unstuck and a return to room tempreture makes them disolve...the cawl is now in ecoup lost energy mode and triggers various sequences that make the egg go "off" faster.

So the solution seems to be a shock-cord hammock to soften rolling and sharp impacts, and straight form the chook's bum eggs that have never been chilled for transportation to a market or supermarket.

You then want some decent insulation to soften thermal blows and to keep them out of bright light (which also promotes oxydisation)...Whihc means that the insulated foam egg cartons that some supermarket eggs come in are ideal!

Keep the eggs in cartons of a half dozen or less, as this also minimises agitation when you move and open the carton to extract just one or two eggs. If you use a 24egg carton fomr a boat chandlery...the last 14 eggs or so will almost certainly be off by the time you get to them...this is because of the number of tmes the eggs were moved and shocked so you could grab the ones you needed.

handle them like...errr...eggs, really...and you will get maximum life out of them.

Alternately, consider going with duck eggs, which taste almost identical, and perform well with recipes, and naturally last wo to three times longer then chicken eggs.

Sasha
...Somewhat eggsperienced in these matters.
 
#38 ·
You got it!!

In my experience this is how you handle eggs (despite all the technical/scientific gumf):
  • Keep them in egg boxes (plastic boxes better than cardboard)
  • Don't allow them to move around any more than absolutley necessary
  • Keep them in a cool spot
  • Cover them in the thinnest coating of petroleum jelly
  • Turn the boxes over once a week (stops the yoke settling onto the shell)
  • Do a float test before breaking them for use (if they float they're bad, toss them overboard)
We have used this process and have had fresh eggs also for up to two months at sea, unrefrigerated. And nothing beats bacon and eggs for breakfast!!!

Andre
 
#40 ·
Jody-

Plastic is far better at resisting impact... which is far worse than shock is.
 
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