Cooking Tips

Galley kitchens are not the life of the party that a home kitchen can be. The best cooking in a galley is quick, with minimal prep and clean-up. Safety is very important when out on a boat, as the doctor may be some distance away.

• Only cook when the boat is docked or anchored--this includes grilling. There will still be some movement, but it should be more predictable.
• Check all propane tanks for leaks and refill before setting off.
• Conserve water. It is not only used for cooking, but also for cleaning and for flushing the head. Bring bottled water for drinking. Salt water may be used for cleaning.
• Keep things put away in cupboards, pouches or bags so they don't go flying if a wave comes along unexpectedly. This also makes things easy to find.
• Have dish soap for washing dishes; paper plates and cups can be useful, but fill up your trash bin. Bring plenty of paper towels and trash bags for keeping things tidy.
• Boiling water is dangerous on a moving vessel. Prepare rice and pasta ahead of time, cool, and store in freezer-weight bags. Many foods such as pasta and rice can also be frozen in muffin cups for perfect portions.

• This also helps to conserve both water and fuel.

• There are special grills available that attach to the railing of the boat--perfect if you are catching fish to eat.

• Counter space and preparation areas are usually minimal, so avoid bringing food that involves a lot of chopping or do this preparation at home and bring them onboard pre-measured for your recipe. Find a cutting board that clamps onto something or folds down from the wall to create a prep area. Some cutting boards clamp onto the railing of the boat and can be set up next to the grill. There are also a variety of cutting boards available that give you plenty of chopping surface and still stow easily while underway.  
• Be sure to bring a spatula, mixing spoon, can opener, corkscrew and bottle opener. These items should be made of durable materials such as high quality stainless steel, heat resistant nylon and silicone.  Knives are necessary for food prep, but can be a hazard if you leave them on the counter. Hang a magnetized strip for storing knives and put them away after each use. Many knives also come with protective sheaths for safe and convenient storage.  
• For dishes and utensils, use Melamine, Bamboo, lightweight plastic or metal. Things can move around quite a bit on a boat; having unbreakable dishes is safer and they usually float if they happen to fall overboard.  
• Even when docked, a boat does move, so you will want to have safety railings on the front of the stove, oven (if available) in the ice box (if present), and in any cupboards.

Safety latches on cupboard and icebox doors usually come with the equipment, but may need replacing before setting sail. Strategically placed handles may be installed near the stove to help you keep your balance while the boat is rocking.

With a little bit of forethought, you can save yourself time and trouble when preparing meals in your miniature kitchen. Many items can be prepared in whole or partially on land before you set sail. Review your menu plan and do your chopping and measuring before you sail.       Place everything in airtight plastic containers or zip-top bags clearly labeled with the contents and the recipe name. By doing this, you can easily reach into the refrigerator and find just what you need to prepare the recipe.

• Make a list with one dinner for each night you will be out. Choose simple one-dish meals if possible.  
• Plan to have sandwiches for lunch and hand-held items for breakfast: muffins, granola bars, or energy bars. Bring some eggs to scramble and serve in tortillas for breakfast, lunch or dinner. You can also prepare some hot dishes ahead, such as sloppy joes, spaghetti etc. and freeze or refrigerate in portion sizes.  Then simply remove and heat.  
• Don't rely on catching fish to eat. Consider fish a bonus meal or just replace one of your non-perishable meals.   
• Your main source of fuel will most likely be propane. Since you can only bring so much fuel on board, plan your meals ahead of time and estimate your fuel needs before embarking on your adventure.

The galley in a boat is a tiny part of an already tiny space. You may not even be able to stand up all of the way if your galley is really small. A miniature kitchen is cute until you try to fit everything (including yourself) inside.

• Bring only the minimum of cooking equipment: 1 skillet, 1 pot or saucepan, cups, plates, bowls and silverware.  And, there are a lot of boating-friendly collapsible and multi-use items available today that can really save that valuable space while giving you the tools you need.  
• There may be an icebox, but you should pack a cooler for drinks and any food overflow. The cooler also makes a nice chair to sit on, or a table to set your cutting board on while preparing food.  
• There are a lot of storage accessories available at boating stores. Pockets for organizing can be attached to the wall for storing silverware, spices and tools such as bottle or can openers. Hanging nets can hold fresh produce.  
• Attach lids of jars to the underside of the cupboard with screws: the jar can be screwed on or off for storage and access. (This is great for spices.)