OFFSHORE GALLEY STRATEGIES
EQUIPPING & STOCKING THE GALLEY
When your boat is rocking and rolling in a seaway, that’s no time to be trying to prepare a meal without the proper tools. Gourmet Underway explains how to choose the best galley tools and make the best use of limited space. The slender immersion blender, microplane grater, fold-n-lock tongs, long spatula and others are featured. Storage strategies for reducing space taken by packaged dry stores, and how to extend the longevity of perishables by sterilizing them before bringing them aboard. These and many more unique tactics are presented to better manage your galley.
THE FOUR COOKING METHODS
The wise galley chef is prepared for all sea conditions! No sailor sets to sea with only one set of sails and one anchor! The offshore galley must be equally flexible, making use of the grill, the wok, skillet, or pressure cooker to fit whatever the crew and sailing situations may be. Gourmet Underway provides detailed instructions in how to prepare meats, seafood, veggies and dried staples quickly and with little fuss. Recipes for dozens of marinades, salsas, sauces and rubs are included, as well as explanations of how to marry a variety of spices and herbs with entrées, soups and stews to create dynamite-tasting meals!
FREE THE GALLEY SLAVE!
Fish & vegetable wok meals in 3-to-5 minutes! Beef and pepper skillet sauté in 5-to-7 minutes! Full roast beef dinner in your pressure cooker in 25 minutes! Sizzlin’ shrimp and mango kabobs on your grill in less than 5 minutes! No-fuss, one-utensil clean-up.
Be Self-Sufficient!
No matter whether you’re island-hopping in the Caribbean, or coastal sailing along some remote jungle coast, or making a long-distance ocean passage, the goal is to assemble a well-stocked galley and a meal plan that will provide fresh dairy, vegetables and meats —without dependence upon refrigeration!
Refrigeration is great when you have it, and when it’s working. But the freezer and refrigeration compartments are small, and you’ll soon have to divert from your cruising plans to go in search of fresh foods.
Plan Ahead and Take It All with You!
Gain cruising independence and enjoy fantastic gourmet-quality meals in the bargain by employing the galley strategies explained in Gourmet Underway - A Sailor’s Cookbook. Learn how to preserve meats, easily extend the storage life of cheeses, vegetables, fruits and other perishables, and combine them with dried beans, grains, rice and pastas to make delicious, nutritious meals at sea!
Have Fun While You’re Cruising!
Bake fresh yeasted bread in your pressure cooker! Mix up a Goombay Smash, a Hemingway Daquiri, or a tropical punch to go with your grilled mahi-mahi and fresh pineapple-and-coconut salad. Prepare quick-and easy, one-utensil meals in 10-to-25 minutes! Over 300 tried-and-true gourmet galley recipes that include entrées of beef, poultry, pork, lamb and seafood, plus appetizers, side dishes, deserts, soups, salads, salsas,marinades, tropical beverages and more!
The author’s Tahiti Ketch, Tahiti Rover, spars stripped, waits out a winter blow on the St. Johns River
All stocked up for gourmet Wok cooking!