Baking Aboard

Valkyrie · Posted: Tue Apr 18, 2006 5:54 pm Post subject:

I used to bake on my sailboat on extended cruises when it wasn't too hot.

I would use an aluminum pressure cooker on a gimballed two burner propane stove (wish I still had the stove). I would place a pie pan upside down on the pressure cooker and place whatever I was going to bake, often beer bread,in another pan on top of the inverted pie pan.

That would do it. I recommend non-stick bakeware and you have to get a feel for the timing, but I had fresh bread. Often, however, I didn't have that much because others would smell the bread and hop into the dinghy in Boot Key Harbor and go visit Nick.

Nick
"Valkyrie"

SeaSpray · Posted: Sat Jul 29, 2006 9:47 pm Post subject:

I tried cooking brownies in my pressure cooker today. I used a scratch recipe in this months Sunset. I put the batter in custard dishes and covered them with foil and stacked them in the cooker. They came out fine. I probably over cooked them just a little. You do have to experiment to get the correct timing.

Next time I am out on the boat and want some brownies I am set.

Steve

Rock-C · Posted: Sat Jul 29, 2006 9:58 pm Post subject:

We have a Coleman Camp stove oven, and have made brownies a few times. It works well with the alcohol stove. Not sure how it would work with a Walace. It folds flat for storage and cost about $35.

flagold · Posted: Sat Aug 05, 2006 2:09 pm Post subject:

With the wallas I have never got the Coleman past 300 (after plugging all the holes) and it takes forever to get it there. The Coleman really needs a direct heat source (open flame) to work properly.

bongo · Posted: Thu Sep 07, 2006 6:30 pm Post subject: Fresh bak... fried bread aboard?

Prepare your dough at home before departure (easier in a bread machine). Keep the dough fresh wrapped in plastic wrap, in the fridge. To fry, just cut up a portion, flatten it out on a board (the one you used to filet the fish... Crook

) rather thin. Then fry it on both sides. Hard to beat!
Next time wrap some cheese chunks inside the dough and then fry. Our name for it is “hojaldra.”

Ordered new boat, wont tell though, might be planked of the C-Brats...

John

oldgrowth · Posted: Thu Sep 07, 2006 7:00 pm Post subject:

John - your bread solutions sound good, but I don't do the food prep. That is why I got married and I couldn't have made a better choice. When it comes to cooking/meal preparation, Terri is an 11 on a scale of 1 to 10: However I never tell her that because I don't want it to go to her head. When she asks me to rate a dish, I never give her a 10 regardless how good it is. If she got a ten, that means nothing could be better and I want her to always try to do better.

Sea Wolf · Posted: Thu Sep 07, 2006 7:42 pm Post subject:

JamesTXSD · Posted: Thu Sep 07, 2006 8:30 pm Post subject:

oldgrowth · Posted: Fri Sep 08, 2006 1:37 am Post subject:

bongo · Posted: Fri Sep 08, 2006 9:31 pm Post subject:

Dave and rest on the galley:
Thought we were talking food here, turns out we are involved in nose contest, be it hard or soft... I don't do too much prep either, the machine does it. Creativity comes inn by what you decide to throw in with the rest of the dough ingredients; that’s! were genius comes in.
Curious thing about bread, though, you can put just about anything in it and you most probably will not taste it once it's done. I eve did sauerkraut once and the tasters did not identify it. You can put avocado in it, for example, and you will not taste it, but it does give the bread an extraordinary smoothness. So why put it in? Same reason you go fishing… fun! and nourishment.
Rest of the stuff I add you would not know, like "pixbae" or "nance;" tropical things, but you could look them up in the Internet.
John

Pat Anderson · Posted: Sat Sep 09, 2006 12:00 pm Post subject:

OK, you guys convinced me, went to the net looking for a GT X-Press...MOST places reported out of stock. One place was offering it for $40 + $15 S/H PLUS a second one for only the $15 S/H, so we are going to have two for $70, if this was not a net rip off or something - anybody want to split the total and get one for $35?

primative · Posted: Wed Nov 08, 2006 1:47 am Post subject:

Never thought of using a pressure cooker but I'll bet it will work great on the Wallas. Didn't even realize you could bake with one.

And I'm so impressed that you guys are baking! Serious brownie points, no pun intended.

The GT Xpress sounds interesting Pat, but don't you have to plug it in?
- Rene

JamesTXSD · Posted: Wed Nov 08, 2006 8:36 am Post subject:

drjohn71a · Posted: Wed Nov 08, 2006 9:42 am Post subject:

I think on the infomercial you get two of the little cookers for $39.95 if you call in the next 3 minutes. Like JamesTX, I found some similar items, sandwich cooker, waffle cooker, and omelet cooker at Alco and Target for $9.95.

The infomercial has some recipe ideas that are incredibly fast and delicious. I tried the Stove Top Wild Rice Stuffing mixed with Campbell's Garlic Mushroom soup. No water. Just mix the two together and put into the omelette cup thing about 5 minutes. Very good.

John

AnchortownJim · Posted: Wed Nov 08, 2006 3:04 pm Post subject:

We have been using a "BakePacker" for years and love it! Thumbs Up

http://www.bakepacker.com/index.html

Betty Crocker has mixes available at the grocery store that are the perfect size for the BakePacker Ultra-Light we use. All you need to do is add water and mix in plastic bag. Way easy! The baked products do not have a crust, but there is nothing like a warm poppy seed, blueberry, triple berry treat for breakfast on the boat! Smile

We will also buy the box mixes and cut them in half for the Ultra-Light model, subsituting powered egg and milk as required by the mix directions. This produces honey corn bread, ginger bread and a few other delights for dinner.

The Ultra-Light is the perfect size for three people or two very hunger people. I would not take Coho out without a few mixes aboard to use with our BakePacker.

Jim