Cooking on a boat is a bit different to start with but cooking while underway, particularly if conditions are “sporty,” takes it a step further.
There’s been a learning curve as we’ve eaten in everything from near-calms to gales, on daysails and multi-day passages. Here, I give 13 of my best tips to make cooking and eating on a moving platform easier and safer.
Links:
The Boat Galley Cookbook on Amazon and in The Boat Galley Store
Prefer to read? Check out Meals Underway
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Carolyn Shearlock has lived aboard full-time for 17 years, splitting her time between a Tayana 37 monohull and a Gemini 105 catamaran. She’s cruised over 14,000 miles, from Pacific Mexico and Central America to Florida and the Bahamas, gaining firsthand experience with the joys and challenges of life on the water.
Through The Boat Galley, Carolyn has helped thousands of people explore, prepare for, and enjoy life afloat. She shares her expertise as an instructor at Cruisers University, in leading boating publications, and through her bestselling book, The Boat Galley Cookbook. She is passionate about helping others embark on their liveaboard journey—making life on the water simpler, safer, and more enjoyable.
Estelle Epstein says
There were no tips
Carolyn Shearlock says
Did you listen to the podcast? It’s not a written article, you have to listen with the player just under the picture.