Cooking on board: the basics
Space and resource management on a boat with a kitchen
Cooking on a boat requires creativity and planning, especially when it comes to utilising the often limited space. But how do you organise your galley so that there is a place for everything and you still have enough space to actually prepare and cook? With the right approach, cooking in cramped conditions doesn't have to be a chore. We have a few tips on how cooking in the boat kitchen can be done quickly and easily, even with little space.
1. Efficient utilisation of the available space
Muddle makes trouble, they say, and this is especially true in cramped conditions at sea. Keeping everything organised can already help win half the battle, for example, cooking utensils that are no longer needed can be washed up and stored away while cooking. Also, try not to leave anything sitting on the already small work surfaces that could get in the way or even fly around should the boat start to heel. Crockery, cutlery and food should be kept within easy reach, but safe from damage in a cupboard or shelf. If your galley is well organised this will prove extremely useful, especially when the sea is rough and you want to keep cooking time to a minimum.
2. Practical storage solutions
Space management in the galley is also an area where optimisation reaps high rewards. Clever shelving solutions for spices and special holders for items that get used regularly and then thrown away such as coffee capsules, coffee filters or kitchen paper can help organise space efficiently in even the smallest galley. Shelves and brackets are made from fine teak wood. Teak wood is known for its durability and water-repellent properties. It has therefore always been favoured in boatbuilding and for the manufacture of boat furniture.. And the even grain of the wood gives it a classy look that really stands out on board. Manufacturers such as ARC and PLASTIMO are the market leaders in this sector.
Waste bin on board
Food storage
1. Practical tips on storing food
With a few tips & tricks, stocking up on food is not a huge challenge, even in confined spaces on board. The basic rule when planning provisions for the kitchen is to only take perishable food in quantities that can realistically be consumed in a short time. Instead, it is better to buy a stock of long- life food that can ideally be eaten for a long time without refrigeration. The following applies here with regard to the required quantity: Make a quick estimate of how much you need and, taking into account the size of the crew, the available storage space and the duration of the trip, it's better to take a little more than you actually need. It's always better to have more than to need more. Pre- processed canned foods are useful because they can be kept for a long time at room temperature and can also be stacked to save space. The same also applies to drinks and drinking water: stowed away in drinks crates or stored in large containers, drinks supplies can be stored as compactly as possible.
2. Cooling and preserving food on board
The refrigeration of food on board should be treated the same as refrigeration at home: sensitive and perishable food should always be refrigerated in the sailboat galley. Depending on the space available on board, this can be done either in a compact cool box or, if there is enough space on board, in a fridge. designed for use on a boat. Both types have their advantages and disadvantages: cool boxes are transportablel and can be placed and used on deck, for example. By contrast, a refrigerator has the advantage of a larger storage area, which also allows larger quantities of food to be cooled. Whatever you decide on: We have the right cooling option for every boat kitchen from renowned brands such as DOMETIC, ENGEL, MOBICOOL and ISOTHERM.
Food refrigeration on board
Tina's tip: How to keep food fresh & crisp
My fridge, which is accessible from the front, only has space for the food that really needs to be cooled. I use long-life milk, which is only stored in the fridge once it has been opened.
I buy butter and yoghurt in smaller packs, but more frequently. The mini freezer compartment is ideal for quickly chilling drinks, freezing meals or storing ice cream. It's a good idea to pack food in plastic containers before placing in a cool box, so that everything is easily accessible and organised. To ensure that everything stays fresh and crisp when it's not in the refrigerator, the following basic rules apply to the storage of fruit and vegetables: keep it well ventilated, protected from rolling back and forth, don't put too much on top of each other and no direct sunlight.
Anything in particular to know about certain types of fruit or vegetable?
I store onions and garlic in a wicker basket for months. Tomatoes, cucumbers, etc. will keep for about 2 weeks if they are stored close to the ground in a dark cupboard with ventilation. This also applies to apples, but they give off ethylene, which causes other fruit to ripen more quickly, so remember to store them away from the rest.
Otherwise, kiwis, grapes or peaches can also be stored separately near the cooler floor, but should be eaten as soon as possible. Citrus fruits can be put in a shady spot on the deck.
My tips on storing food:
- Mark the tops of the cans, as the label can fall off over time due to the high humidity.
- Unpack dry products such as rice or pasta beforehand to produce less waste and keep them organised in plastic tins.
- Snacks such as crisps or biscuits may be bulky, but they are perfect for midnight snacks. Repacking is a good idea.
- Stack and secure drinks and cans in the bilge or floor area to save space. You can rotate a small section and use the fridge to keep food cool at the height of summer.
- Transfer sugar, loose coffee or stock powder etc into sealed containers to protect from moisture.
Cooking facilities in the galley
When cooking on board, there are several different kitchen appliances that can be used, which are all fuelled by different energy sources.
Gas cookers, gas stoves and gas cooktops
Gas cookers, gas stoves or individual gas cooktops are an excellent and efficient way to cook food on board. Efficient and easy to operate they allow meals to be made quickly on the boat. Gas cookers, gas stoves and gas cooktops provide instant heat, which shortens cooking time. They allow for rapid and precise temperature changes and can reach much hotter temperatures, particularly useful when cooking at sea. You can have your gas appliance either fitted in your galley or opt for a mobile version that can be stowed away and used on demand. Gas stoves or cookers will need a gas source to operate them in the sailboat galley, usually one or more gas cylinders. Some gas cookers also require a connection to the battery. SVB has an extensive selection of gas cookers and gas hobs from manufacturers such as ENO, CAN STEEL and TECHIMPEX in its range.
Gas cookers, gas hobs & gas cookers
Electric cookers and induction stoves
Electric cookers and induction stoves are an excellent way to prepare food on board a boat. Safe and easy to use, you can start cooking with them in seconds, and induction stoves are very good at doing what they do. They heat pots and pans quickly and efficiently, which saves time and energy. Adjusting temperature is easy and you can cook meals with precise temperature control for perfect results. Induction hobs are also easy to clean and compact, so they fit in the smallest and most cramped galleys. But make sure your power supply is sufficient. Well-known and established manufacturers of electric ovens and induction hobs include ENO, STERLING and TECHIMPEX.
Diesel stoves
Diesel stoves are useful because you have the option of using potentially pre-existing diesel on board to fuel them. Which means you won't need to install gas lines, for example. Diesel cookers are hard-wearing and reliable, ideal for longer sea voyages. You can find surface-mount versions or fitted. Heat production is constant and they are relatively safe, as there is no open flame. However, the boat must have a reliable fuel system with filters and pumps to ensure the supply of diesel to the stove. It will need to be connected to the power supply and also regularly maintained and serviced. SVB offers high- quality diesel cookers in various designs from brands such as WALLAS.
Boat grills
On board barbecues are great to have on the boat, as they offer a fun, portable cooking option. Once you have finished using, you can store it away wherever you want. Boat grills are compact - perfect for use on board. Make sure your external area is well ventilated so that smoke and odours can escape easily. You should also ensure a fire extinguisher is at hand and that the surface you will be cooking on is level to prevent fires and accidents. You may need to connect to the on-board battery if the system requires it (gas or electricity). On- board barbecues are available from SVB from manufacturers such as COBB.
Electric cookers, induction stoves, diesel stoves & boat grills
Tina’s tip: To make the most out of your galley and create the best meals every time
- Cooking on board requires flexibility and adaptability, just like sailing itself. On my sailing boat, I have three different options for cooking, baking or grilling - all depending on the wind and weather!
- I use my induction stove when my solar panels have been exposed to enough sunlight. Thanks to the installed inverter, I can easily use it to prepare meals. When the boat is layed up for the winter in the marina, I connect to the shore power there and use electricity to cook.
- In my opinion, fresh fish still tastes best when grilled. So fish almost always gets put on our boat barbecue, which is securely attached to the railing at the stern from the outside and is supplied with a small gas cartridge. I can use it from the cockpit and love grilling fish, meat or vegetables in the summer. A real highlight for me!
- Our practical gas cooker is used when I want to bake fresh bread or a delicious cake. Before use, I make sure there is enough gas, as baking takes much longer than normal stove-top cooking. When the battery capacity is low, whether at anchor or on the move, I also use the gas cooker as a hob. It features a gimbal stabiliser that swings the stove with the movement of the boat. This stops pots slipping, making it safer for cooking in waves. And to make sure I am prepared for all eventualities; I make sure to always have at least one spare gas canister on board.
Cooking on board - the must-haves for your own galley
Although you don't need all the kitchenware you have at home, the basic utensils and equipment you need for cooking in your own kitchen at home are also needed when cooking on your boat or yacht. In order to help know more about the essential utensils, ingredients and items that are must-haves on board, our short overview is a good indication as to what you should have on board so that you can create the most delicious meals and dishes with ease.
Boat kitchen essentials
All kitchens are essentially the same in the end. Whatever you need in yours at home you will also need in the galley on board your boat. With that in mind, the following cooking equipment is therefore essential on board:
1. Cooking pots, pans & crockery:
For cookware: as little as possible and as much as necessary. If you only have 2 hotplates, you don't need 3 pots or pans. Plan to have cookware that takes up as little space as possible. Frying pans with removable handles are great to have on board and can save valuable space. Pots that stack inside each other take up less space than pots of roughly the same size. Break-proof crockery is also essential. And if you put non-slip mats on the table, it will help keep crockery and pots and pans in one place. Manufacturers such as GIMEX, MARINE BUSINESS, PLASTIMO are the first choice for crockery and pots and pans.
2. Knives, forks & spoons
Cutlery is, of course, an essential item to have on board. Only take as much cutlery with you as there are people on board, as knives, forks, spoons etc. take up a fair amount of space. Store cutlery in pots and other containers, for example.
Pots, pans, cutlery and crockery
3. Kitchen aids, spatulas etc:
You can't do anything in the kitchen without the standard kitchen cutlery on board. A large and small knife for cutting meat and vegetables, a wooden spoon, kitchen utensils and a spatula are indispensable aids in the kitchen. Again, use the space available and, wherever possible, store kitchen cutlery in storage boxes or cooking pots with lids, for example.
4. Coffee & tea makers, cups & glasses
Coffee or refreshments are of course a must-have on board. So you'll need to make sure you have things like a coffee maker, kettle and cups and glasses. Take only as many cups and glasses as you have people on board. Shatterproof drinking glasses are available from manufacturers such as SILWY, GIMEX, MARINE BUSINESS.
Coffee & tea makers, cups & glasses
5. Potholders & tea towels
Often forgotten, but still important on board: kitchen towels, tea towels and potholders. Even in the smallest pantry, pots and pans are hot and will need to be carried with either a tea towel or potholder, and at some point, the washing up will also have to be done. 1 to 2 pot holders and tea towels should be enough for a short trip, even if they don't take up much space, so no need to take any more.
6. Containers
Once opened, food should be consumed quickly. Make sure you carry a sufficient supply of containers, i.e. storage tins, empty jam jars and enough zip bags on board to prevent food from going bad too soon. A good tip is to use re-use jars that previously contained food, such as pasta sauces etc.
7. Herbs and spices
You don't always have to use fresh herbs, which only have a limited shelf life and therefore need to be used up quickly. On longer trips in particular, it is therefore a good idea to use dried herbs and spices in the boat pantry. You can get a lot of flavour out of dried herbs and they will last a long time, plus can be stored practically and compactly.
8. Versatile foods
Fresh ingredients will always taste best. But when choosing food to take on board, it's nevertheless advisable to take food stuffs that can be used to form the basis for a variety of dishes. The same applies here as with herbs and spices. Think practically and don't always assume fresh, unprocessed food items are best. These usually go bad quickly or need to be refrigerated. Whereas dried or preserved food is longer lasting and easier to store.
The following foods are particularly recommended:
Pasta, rice, tinned fruit and vegetables, packet soups and sauces, oatmeal, nuts, dried fruit, muesli bars, packaged biscuits, fruit juices, soft drinks, vinegar & oil
9. Drinking water
Do not forget: Always have enough drinking water on board. At least 2 litres per person per day. This is because this water is also used for cooking and not just for drinking. If you don't have a drinking water tank on board, you may want to consider taking one or more 5-litre canisters of drinking water on board instead of individual bottles of water.
Tina’s tip: Make life easier in the galley and give yourself more space
My personal must-haves that make life on board easier:
- Shatterproof crockery including cups with rubberised surfaces are essential.
- A non-slip or extra heavy wooden cutting board is practical and stays in place even in rough seas.
- Plastic drinking and wine glasses are also a must, as they are light and unbreakable.
- Foldable silicone storage boxes are space-saving and versatile, e.g. for filling meals.
- I keep my stainless steel cutlery in an open cutlery box, under which I place a rubber mat to reduce noise.
- I store oils, salt and pepper shakers in secure holders so that they are always to hand, as I use them for almost every cooking session.
- Everyday kitchen utensils such as knives, spatulas, ladles etc. can be organised on a magnetic strip.
- Various cork coasters protect surfaces from hot pots, pans, coffee pots or teapots.
- To keep my drinks cool in the summer, I use insulated bottles or cups and I buy wine on tap in plastic canisters that are stored away from the sun.
- I don't use a bulky coffee machine to make my coffee, but a practical stainless steel espresso maker. For tea, I use a small kettle instead of a boiler, which is also made of boat-suitable stainless steel and can heat water for two cups. Both utensils can be used on the gas as well as on the induction hob.
- I use a multifunctional appliance with different inserts as a toaster, grill and waffle iron to save valuable storage space. Thanks to its low energy consumption, it can also be switched on via the inverter when travelling.
Life hacks for the galley
On board a boat, the limited space often presents a challenge. That is why it is particularly important to be able to store both food and cooking accessories on board without taking up too much space. Sometimes it can help to follow a few effective, perhaps unconventional, life hacks to make the problem of limited space less taxing.
- Pots, pans and other deep containers are ideal for storing cutlery and kitchen utensils. Doing so is a great way of really using every bit of space in the boat pantry.
- You can also pre-portion coffee. You can put the required amount of coffee for one cup into the filter, tie up with string and then simply pour the hot water over it straight into the cup in the morning. Use zip-bags to store the pre-portioned coffee and store flat.
- There are compact spice shakers with several compartments for salt, pepper and other frequently used herbs and spices. The advantage here is that you don't have to take an excessive amount of spices with you in several spice shakers, which take up a lot of space.
- Rice, pasta and similar products can be stored particularly well in Ziplock bags. If you are travelling for the weekend, you can even cook the meals in advance and then take them with you in a Ziplock bag to save space.
- The sink on board is often very small. So, large saucepans can also be used as sinks for washing up.
- If you don't have enough space on board for a stick blender, you can use a fine pasta strainer for puréeing vegetables.
- A damp tea towel can be used instead of a non-slip mat on board to prevent plates from slipping off the table in rough seas.
Tina's tip: How to master everyday sailing life, guaranteed
Preserve for maximum shelf life:
I use old pickle jars, for example, which are sterilised beforehand and
later sealed airtight. Preserved dishes keep for up to a year, fruit
and vegetables for up to six months. I store the jars in a cool, dry
place away from light. Ideal for longer trips!
More work surface in the boat
galley:
A solid wooden board is placed on the gas hob, which I can also use as
a chopping board. The sink can also be covered and used in this way. I
also use the induction plate, which is fitted with a rubberised mat, as
an additional storage surface.
Other uses for foodstuffs:
I use baking soda to clean rusty spots on fittings and as an additive
when washing laundry. I use lemon juice to freshen up dishes, but also
to clean chopping boards or remove any limescale. Garlic is used as a
natural remedy for minor injuries or insect bites due to its
antibacterial properties.
Summing up
Although perhaps not as easy as at home on land, in answer to the question, "can you cook on a boat?", a resounding yes must be given. Cooking in the galley kitchen primarily requires good planning and organisation. A well thought-out meal plan that is tailored to the storage options and the number of crew members is recommended, as is selecting food that has a long shelf life and can be used in a variety of ways. Many of my ingredients can be used both raw and cooked, which increases the variability of the meals. Doing so lets me prepare delicious and nutritious meals in my small kitchen in the sailing boat. I prefer simple recipes that can be easily adapted to the conditions at sea if the swell in the anchorage is stronger or the crossing is a little uncomfortable. Due to limited space, I use space-saving and multifunctional cooking equipment as well as creative storage options in sometimes unusual places in the boat, which are nevertheless easily accessible. With the right preparation and a few tips and tricks, the feeling of freedom on the water can be wonderfully combined with culinary delights!
Frequently asked questions (FAQs)
About Tina:
Born in the northern German state of Mecklenburg, Tina discovered her love for the sea at an early age and has since immersed herself in both fresh and salt waters. With a master’s degree and a trip around the world under her sailing belt, she then decided to bring her extensive experience to the entertainment and tourism industry. Today she works and lives on her boat in the Mediterranean with her partner and their child all year round.