cooking - SailNet Community

   Search Sailnet:

 forums  store  


Quick Menu
Forums           
Articles          
Galleries        
Boat Reviews  
Classifieds     
Search SailNet 
Boat Search (new)

Shop the
SailNet Store
Anchor Locker
Boatbuilding & Repair
Charts
Clothing
Electrical
Electronics
Engine
Hatches and Portlights
Interior And Galley
Maintenance
Marine Electronics
Navigation
Other Items
Plumbing and Pumps
Rigging
Safety
Sailing Hardware
Trailer & Watersports
Clearance Items

Advertise Here






Go Back   SailNet Community > Out There > Cruising & Liveaboard Forum > Provisioning
 Not a Member? 


Reply
 
LinkBack Thread Tools
  #1  
Old 06-13-2002
Member
 
Join Date: Jan 2001
Posts: 33
Thanks: 0
Thanked 0 Times in 0 Posts
Rep Power: 0
duffyM is on a distinguished road
cooking

has anyone used a mixture of sea water and fresh water for cooking pasta or rice and to what ratio (rather than use salt to salt the cooking water) , when on a passage?
Reply With Quote Share with Facebook
  #2  
Old 06-14-2002
Member
 
Join Date: Jun 2002
Posts: 53
Thanks: 0
Thanked 0 Times in 0 Posts
Rep Power: 13
DonFoley is on a distinguished road
cooking

From "The Care and Feededing of a Sailing Crew" by Lin Pardey...

"...salt water can be used for cooking. One cup of sea water has approximately two rounded teaspoons of salt in it. For bread baking, substitute one cup of salt water for one cup of fresh. Boil eggs in 100 percent salt water, cook rice in one-third salt water, two-thirds fresh. For dried beans, don''t usee any saalt water at all or they''ll stay tough. "
Reply With Quote Share with Facebook
  #3  
Old 06-14-2002
Senior Member
 
Join Date: May 2002
Posts: 159
Thanks: 0
Thanked 0 Times in 0 Posts
Rep Power: 13
MaryBeth is on a distinguished road
cooking


When cooking pasta (or hard boiled eggs, a luxury for the first week or so out) I just dunked the pot into the drink for enough water. If you like the pasta al dente, though, instead of cooked to death, cut it by 1/4. Leftover cooked to death pasta just seems to save better, whether by freezing or refigeration. For rice, I used about 3/4 fresh to about 1/4 sea. More, with rice, is okay (I learned when a crewmate didn''t get it quite right) when combining the rice with items such as beans or meat, provided you don''t used additional salt to flavor. The rice will be stickier, though.

And, I agree, never ever use heavily salted water to initially cook dried beans. They will stay as tough as the day they were picked, but I learned that from growing up in the country, not from sailing. Adding salt or fatback a bit later will add to the flavor, but not toughen the skin.

Fair Winds,
MaryBeth
Reply With Quote Share with Facebook
  #4  
Old 10-25-2002
ivy ivy is offline
Junior Member
 
Join Date: Aug 2002
Posts: 2
Thanks: 0
Thanked 0 Times in 0 Posts
Rep Power: 0
ivy is on a distinguished road
cooking

leaving this december for azure waters and pristine beaches. I love to cook and this is my maiden voyage into marine cuisine!we plan to be gone...for a few months and I would value any suggestions on recipes, cookware and storage.
Reply With Quote Share with Facebook
  #5  
Old 11-13-2002
Junior Member
 
Join Date: Nov 2002
Posts: 2
Thanks: 0
Thanked 0 Times in 0 Posts
Rep Power: 0
mmcdanel is on a distinguished road
cooking

Bread Making - We''re planning on making an extended cruise of several months. I was wondering if anyone has made bread while under way. If so, did you use a bread machine? If you used a bread machine, which machine did you use? Or, did you make it the "old fashioned" conventional way? What was you experience. Would like to hear from anyone who has experience with either method of making bread.
Reply With Quote Share with Facebook
  #6  
Old 11-13-2002
Junior Member
 
Join Date: Nov 2002
Posts: 2
Thanks: 0
Thanked 0 Times in 0 Posts
Rep Power: 0
mmcdanel is on a distinguished road
cooking

Bread Making - We''re planning on making an extended cruise of several months. I was wondering if anyone has made bread while under way. If so, did you use a bread machine? If you used a bread machine, which machine did you use? Or, did you make it the "old fashioned" conventional way? What was you experience. Would like to hear from anyone who has experience with either method of making bread.
Reply With Quote Share with Facebook
  #7  
Old 11-13-2002
RichH's Avatar
Senior Member
 
Join Date: Jul 2000
Location: Pennsylvania
Posts: 2,821
Thanks: 9
Thanked 73 Times in 66 Posts
Rep Power: 15
RichH will become famous soon enough
cooking

Wow, did you hit a nerve.
I make my own bread whenever possible. Get yourself some of the newly published paperbacks on "artisan" bread making. I have been messing about for the past three years in the production of honest to goodness french baguettes made on board using a propane oven. My onboard oven is only 12" deep - no matter, I just make 11" long loaves. I''m even in the early stages of making my own sourdough varieties of baguettes (poulish starter). All ya need is a thick ceramic insert for the shelf, some firebricks for the sides - wired in place, a spray bottle of water to spritz and steam, flour, water, salt, an active yeast ( or make your own), a razor knife and paddle. My local (french) french bread bakery states that with about 10 more years of practice I should be making first class loaves - and thats a GREAT compliment. Practice at home, especially to learn to adjust the published recipies; and, go to: http://www.kingarthurflour.com/cgibin/start/ahome/main.html and take a look of some of their supplies and ''instuctional'' books. Lots of good bread baking sites and discussion groups on the net.

I find that a gimbled stove is GREAT for making bread, the warm temps and high humidity found on most boats helps in the breadmaking process. I gave up on a ''breadmaker'' long ago, but still occasionally use it to mix and knead. A shipboard 12v small commercial mixer would be nice but I''ve never found one.

There are TWO aromas that you NEED on a boat: fresh ground coffee and freshly baking bread !!! There IS life beyond the typical tasteless american mass produced "wonderbread" - all you need is a little patience and a little dedicated practice.
Reply With Quote Share with Facebook
  #8  
Old 02-12-2003
Junior Member
 
Join Date: May 2000
Posts: 7
Thanks: 0
Thanked 1 Time in 1 Post
Rep Power: 0
toucantook is on a distinguished road
cooking

I do it the conventional way. Many guides give a lot of play for island bread, but I do better. I''ve actually sold quite a bit enroute to other cruisers. Good book- Beard on Bread, by James Beard.
Reply With Quote Share with Facebook
  #9  
Old 02-21-2003
LM LM is offline
Junior Member
 
Join Date: Nov 2002
Posts: 1
Thanks: 0
Thanked 0 Times in 0 Posts
Rep Power: 0
LM is on a distinguished road
cooking

Has anyone had experience cooking with a pressure cooker on an Origo alcohol stove?
Reply With Quote Share with Facebook
  #10  
Old 06-24-2003
Junior Member
 
Join Date: Oct 2002
Posts: 6
Thanks: 0
Thanked 0 Times in 0 Posts
Rep Power: 0
laboheme is on a distinguished road
cooking

Just reading these posts for first time. I see someone asked about using a pressure cooker on Origo stove. I live aboard and use my pressure cooker on Origo two burner often. It might take a bit more time to get up to pressure but is easy enough to control once pressure is up. I can''t say enough good things about the Origo - easy and safe and I don''t see a lot difference in cooking times. Much better than my first boat which had a pressurized kerosene stove - what a nightmare.
Reply With Quote Share with Facebook
Reply


Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
Thread Tools

 
Posting Rules
You may post new threads
You may post replies
You may post attachments
You may edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Cooking Aboard Dirigo Cruising & Liveaboard Forum 21 08-12-2010 07:46 PM
Small boat cooking jbarros Provisioning 14 02-08-2004 11:04 AM
Cooking in Ten Minutes johnamross Provisioning 0 03-06-2003 12:59 PM
Electric cooking bsfree Gear & Maintenance 6 05-24-2002 04:29 PM
Cooking onboard for a weekend cboyle herSailNet 1 03-17-2001 01:02 PM


All times are GMT -4. The time now is 01:42 AM.

Add to My Yahoo!         
Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
SEO by vBSEO 3.6.1
(c) Marine.com LLC 2000-2012

The SailNet.com store is owned and operated by a company independent of the SailNet.com forum. You are now leaving the SailNet forum. Click OK to continue or Cancel to return to the SailNet forum.