A lot of cooking on a boat is making do with what you have. For example, I’ve never seen a brownie recipe that called for baking in a pie pan. But why not?
My recipe called for an 8″ x 8″ pan, but I don’t have one. The closest thing I have is either a pie pan or part of my nesting Magma set — but I was planning to use the Magma one for another dish, so didn’t want to use it. So I used the pie pan.
And my brownies turned out just fine —
One thing I learned long ago on the boat is that less is better. And so, before rushing out to buy another pan or piece of galley equipment, the first question I ask is whether I can get by with what I already have. Galley space is very, very precious and I want to use it wisely.
A few bits of “making do” that I’ve learned over the years:
- Wok. Anything that calls for a wok can be made in a skillet.
- Bread Pan. Bake bread in anything that can go in the oven—a casserole, a Pyrex bowl, a cake pan, a cookie sheet, or even on aluminum foil.
- Cookie Sheet or Pizza Pan. Turn a cake pan upside down, or use a piece of aluminum foil.
- Bread Machine. It’s not hard to make bread by hand — see Yeast Bread Making 101 for detailed directions and photos of every step.
- Cooling Rack. If the stove is not on, set things on a burner so air will flow underneath. Otherwise, place a couple of table knives on hot pads on the counter and set the hot pan on top. If you have a fan in the galley, move it so it blows on the food. You can also get a silicone trivet that allows air to circulate under the pan and it will serve two or more purposes (plus, the silicone makes it non-slip, keeping your pan on the counter and not on the floor).
- Corkscrew. Screw a large screw into the cork, then use a pair of Visegrip pliers and pull straight out on the screw. If the cork crumbles into the wine bottle, put a clean cloth or coffee filter over the mouth of the bottle and hold it firmly around the neck as you pour the wine—it will act as a strainer. Pour slowly!
- Electric Mixer. A good mixing spoon will mix anything, although it may take a bit more time and effort (I prefer just to find recipes that are designed to be made by hand).
- Garlic Press. Use a knife and finely mince the garlic, or use the side of the knife and crush it.
And you can change pan sizes for most baked goods — see how to change the baking time and temp here.
The funny thing is, with most of these I don’t miss having the “real” tool — it’s just as easy to use the alternate and the end result is just as good.
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Leigh Bauman Lynes on Facebook says
I now make all my “muffins” in a shallow, smaller brownie pan! I always hated cleaning out the individual muffin cups (and I hate the waste of muffin wrappers). So now I just make bread. 🙂
Dan Thomas says
I use my silicone muffin pan for brownies. They are the perfect size. And easy to store in a zip lock bag.
Jan Alexander says
I’ve started making brownies in silicone muffin cups! Cornbread is great in those too.
Lupari Sue says
Us boatie women are very resourceful and can find something to solve our problems. Only put on board things that have at least 2 uses…
Christine Barber says
I not only use my pie pans to bake in, we use them as oue dinner dishes… Our two Pyrex pie pans go in the oven,in the microwave,and on the BBQ… and our two Pyrex measuring cups serve us for soups, cereals, hot beverages, and measuring…. we like to keep it simple!
Desiree Golen says
What are your thoughts on toasters? 12 v Electric vs. Stove top contraptions?
The Boat Galley says
Que Tal had a broiler so I used that and it worked very well. Now with the new boat, I’m using a stovetop one from Cruising Solutions: https://theboatgalley.com/gsi-stainless-boat-toaster/ It’s wonderful! I don’t want to take up the space with an electric toaster, let alone the power.
Desiree Golen says
What are your thoughts on toasters? 12 v Electric vs. Stove top contraptions?
Lahowind says
I’ve been know to make apple pie in a brownie pan from time to time. ;))
Desiree Golen says
Thanks! You’re the best! This is going to be a great birthday present for my boyfriend who has been wistfully talking about toast every other morning 🙂
Christine Barber says
Fried toast in a skillet or on the BBQ, Desiree Golen…our favorite! No need for a toaster!
peggy says
I have often fashioned cake pans out of aluminum foil — just be careful putting it in the oven, but it works great! I just crimp or fold corners so they don’t leak. I made a square three layer cake on Sea Fever doing just that! I generally do not make muffins or cupcakes… even at our home on land, I generally make something I can cut to share… I’m not a fan of cleaning up muffin pans. I have silicone muffin cups and pinch bowls, but I use them for sorting or herbs or small servings of candy or nuts or dips or sauces or to hold screws/small boat parts! They store great and work in the microwave or to make poached eggs in a pot (easy eggs underway). I am not a fan of silicone baking pans… but I do LOVE silicone baking mats. They are very useful to lay anywhere and make anything not slide. Use them in the cockpit all the time. stack two together, and it is a decent hot pad for a pan too. Layer between glass pans or wine bottles to keep them from chipping… definitely great to have on board. XO makes a heat resistant silicone dish drying mat in grey that is fantastic for all of these uses AND it holds water in grooves.
El says
Dont forget the pressure cooker for cooking, boiling, baking. Having no oven I bake my bread in it using baking paper and letting the lid open and just covering
cyndy says
I got lucky. I have a cutting board that fits perfectly when laid sideways on my one drawer when the drawer is open. That’s my extra counter prep area. Almost a whole square foot of space! Also, I use those new really absorbent bath mats for a place to put clean dishes while washing until I can dry them. As a bonus, they are great at giving a bit of extra insulation to the fridge and freezer. The non-skid bottom works well for keeping mixing bowls in place while I hand mix things. On a really tough day they are very absorbent for unexpected “Indoor water features” and then I can just throw them in with the rest of the laundry. I do admit to one extravagance – I have an old school hand mixer that you stick in the bowl and spin the handle by hand. Much faster and no power draw. I bake cakes in my pressure cooker. I have one nice skillet because my BF loves eggs for breakfast. I never wash it. I wipe it out, turn it upside down and put it in the stove every day. He thought I was crazy but I learned a lot from my Great Grandmother about what’s safe and she used cast iron pans that never got washed. If they needed cleaning, she scrubbed them out with a bit of salt and that was it.
Debbie says
I would like to cut a recipe in half to give to a friend on her birthday- a coffee cake with a cake /topping portion baked in a 15 x10 jelly pan , i am thinking half would be close to a 9×9 square?
Any idea how baking time would be effected? Full recipe calls for 30-35 min baking time,
Carolyn Shearlock says
Baking time should be about the same time since it’s the same thickness. I’d start checking it about 25 minutes in case it’s done a little earlier. You can read more about changing a pan size and how to change time, etc.: Changing a Pan Size
Victoria says
I use a 8×4 bread pan instead of a 9 x 5 bread baking pan. I am baking pumpkin bread. Do I change the baking time or temperature
Carolyn Shearlock says
You can find the answer here: Adjust the Baking Time When You Change the Pan Size