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On one hand, cooking is cooking. But cooking on a boat adds a few new challenges: a smaller stove and oven (or maybe even no oven), limited refrigerator and counter space, possibly no store nearby . . . and everything moves!
Listen in for time-tested tips to make the transition easier . . . and safer. Part 1 of 2.
Prefer to read? Check out Boat Cooking IS DifferentBe sure to subscribe to The Boat Galley podcast to get new episodes automatically in your podcast player.
Music: “Slow Down” by Yvette Craig