Cooking At Sea
I have been fortunate to land a great part-time gig, cooking aboard a 146 ft. marine research vessel. Preparing 3 meals a day for 20 people while out to sea is a trip, pardon the pun. It also poses interesting challenges to a cook beyond that of trying to slice an onion while moving and rocking.
Here are some tips for riding the waves and slinging the hash…..
If you don’t curl your fingers properly while working with a knife and demonstrate proper handling skills, for the health of your appendages, START NOW. Keep knife guards handy and use them whenever you are not using the knife itself.
You can not have enough ziploc bags and containers on board.
Pantry items are always the essentials and here is what I never want to sail without: kosher salt, ground black pepper, white pepper, cayenne pepper, cider vinegar, red wine vinegar, balsamic vinegar, dry and cream sherry, worchestshire sauce, olive oil, canola oil, sesame oil, sugar, vanilla, dried Italian seasonings, granulated garlic and parsley blend, brown sugar, honey, hot sauce and soy sauce. With these things, you can make anything out of a can taste good!
Herbs in a tube, Gourmet Garden products are excellent to keep in the fridge. I suggest one of every flavor, including lemongrass, chili pepper and ginger. I usually stock and extra Italian blend and a basil tube. Also, grab some chopped shallots and minced garlic in a jar.
For the queasy of stomach, you need to stock plenty of the following: ginger ale, saltines, cheezits, green apples, oatmeal, fresh ginger and dried, crystalized ginger, broth soups, cup-o-noodles, bread/rolls/bagels…….as much as it may seem unimagineable, when you are seasick, a person must keep trying to eat and drink. Watch out for dehydration and during the first couple of days of sailing, cook simple, light meals and remind people to chew really well!
I will continue to add to this list….please send me your comments and share the tips you have discovered to make cooking at sea a breeze!
