Boat cooking...

[Jeff and Julie]

I saw somewhere out on the internet where a pressure cooker was being used on a boat. You can make all kinds of things, including bread, in one of these. Does anyone use a small one on their boat?

Julie

[Valkyrie]

When cruising for an extended period on my sailboat, I used a pressure cooker frequently.

One will dramatically cut cooking time and I often baked bread and rolls in mine on a gimballed, propane stove, if the weather was cool enough not to be prohibitive.

Nick
"Valkyrie"

[Jeff and Julie]

Nick,

I am wondering if there would be any problem using one on a Wallas? I wouldn't think so but I haven't cooked on my Wallas yet.

Julie

[SeaSpray]

I have used a pressure cooker on my wallas with no problem. I have cooked bread pudding, chicken stew, beef stew, paella? (rice with shrimp,chicken,sausage, and veggies) all on the boat.

If you have any good pressure cooker recipes pass them along!

Steve

[Jeff and Julie]

Thanks Steve. I think I am going to look into buying one of these soon. I will let you know after I experiment some!! Same to you, if you have any good recipes to pass on!!

Julie

[colvosview]

Thanks to Not for Hire for the freezer bag omelette suggestion. We had an overnighter on a mooring buoy at Tolmie State Park Sat/Sun. While I was waiting for my wife to get clear of Saturday obligations so we could leave, I put chopped onion, bell pepper, basil, parsley, and grated cheese in two bags and threw them in the top of the cooler along with four eggs. The next morning I got out the Coleman stove and put on a pot of water for coffee and a pot of water for omelettes. Coffee and perfect omelets ready at the same time, with no on-board prep or cleanup! Since the trip was pretty compressed at both ends, that was a real plus. This one's a keeper.
I must confess though, that after reports of toxins released into foods microwaved in plastic, I'm a little dubious about what might be released from the freezer bags. But what the heck, a few times a year couldn't hurt too much.

David S
Gig Harbor

[Socrateur]

Ingredients:
1 dozen eggs (adjust amounts downward proportionately if necessary)
1 lb bacon
6 cups sushi rice
½ cup soy sauce
¼ cup balsamic vinegar
2 tbsp light brown sugar

Preparation:
Scramble the eggs
Fry the bacon and chop into pieces (or cook however you like; microwave, etc, or even use store-bought bacon bits)
Cook the rice

Assembly after cooking the items above:
Mix by hand in a bowl the three cooked items along with the soy sauce and balsamic vinegar (do not add the brown sugar at this time).
Pack the mixture firmly into a brownie pan and allow to cool.
Finally, sprinkle the sugar evenly over the top and then cut into squares (the final product will be the size of a typical brownie).
Wrap the squares individually in paper foil until ready to eat.

Notes: This recipe was presented yesterday during the broadcast of the Tour de France and is prepared by some teams for their riders to consume while they are on their bicycles during the competition. The presentation made me think of using this while boating because at times we need to eat on the go and don’t want stop to prepare a meal, or sometimes it’s simply desirable to have a nutritious item ready to eat whenever. This looks like a good option because it can be prepared ahead of time and eaten cold or hot (i.e., reheated).

[TommieGun]

Looks delicious. I love eating everywhere but home:)
and it's better in the open air....