The Constraints Of A Sailing Kitchen
Cooking on a 43-foot sailboat is very different than cooking in the palatial kitchen of our old 2,200 sq-ft house.
When under sail, things slosh and roll around. Glass bottles and jars smash, so everything has to be plastic.
The fridge is tiny and the freezer is itty bitty. The stove is tiny and only heats up to about 350F.
Storage space for dry goods and kitchen utensils is limited.
Most kitchen stuff (slow cookers, blenders, electric knife sharpeners) suck down too much electricity and would kill our batteries.
Also, our access to grocery stores is severely limited.
The solution:
Easy, quick meals that can be made in a pressure cooker or with minimal utensils using cheap ingredients that don’t spoil quickly.
Some meals we like:
I am looking forward to being down in the islands. What food will we be able to get? What foods won’t be available? I am so interested. Also, I’m hoping it involves seafood, lots more seafood.