Cooking aboard: migrating kitchen to galley

We love to cook. Moving from a spacious, well-equipped kitchen on land to a compact galley on a sailboat did nothing to impact our enthusiasm for creating and enjoying delicious meals. Until you live this truth, it may feel elusive; it’s easy to presume that cooking aboard approximates camping cuisine. I want to kick that misconception to the curb. Or reef. Or whatever!

This post is part one in a series of galleywise topics, starting with a look at kitchen appliances. What makes the transition to the boat, what doesn’t, and how we compensate for equipment that doesn’t cross over. Are there some compromises? Probably, but do I feel for a moment deprived? Absolutely not!

[Yesterday’s article and video in CNN brought a raft of visitors. If you’re new to our blog, you might want to Start Here or read Who and Why. Welcome!]

Our kitchen on land included a professional range and more electrics than I can count on my hands. Some were everyday appliances, like our espresso machine; others had specialty use, like the Kitchen Aid standup mixer. We liked to entertain and these tools made it easier to cook for a crowd.

Aboard Totem, our galley may be a micro-sized and lightly equipped by comparison, but hasn’t compromised what we’re able to do.

Read the full post on Sailing Totem.

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