Cooking Tips

Everyday cooking tips and tricks that work just as well on a boat as on land.

Measuring without measuring spoons, rules of thumb, substitutions, storing produce without refrigeration and everything else you wish you'd known long ago.

Make Your Own Sour Cream

Published on December 3, 2010; last updated on February 22, 2020 by Carolyn Shearlock

Sour cream is tough to carry on a boat, but easy to make from these long-lasting supplies that don’t require refrigeration. [More] Make Your Own Sour Cream

Baking Powder: Tips and Substitutions

Published on December 2, 2010; last updated on February 22, 2020 by Carolyn Shearlock

Two tips for making sure your baking powder is good and several substitutions if you’re out. [More] Baking Powder: Tips and Substitutions

What Do You Do When You Need Half an Egg?

Published on November 30, 2010; last updated on February 22, 2020 by Carolyn Shearlock

How to “cut an egg in half” when halving a recipe calling for 1 or 3 eggs. [More] What Do You Do When You Need Half an Egg?

Using a Glass Pan Instead of Metal

Published on October 29, 2010; last updated on February 22, 2020 by Carolyn Shearlock

If recipe calls for a metal baking pan and you use a glass one, you need to make this important change in the baking temperature. [More] Using a Glass Pan Instead of Metal

Adjust the Baking Time When You Change the Pan Size

Published on October 28, 2010; last updated on May 8, 2020 by Carolyn Shearlock

How to change the baking time and temperature when changing a pan size. The key for successfully using a different size pan when baking, or when doubling a recipe. [More] Adjust the Baking Time When You Change the Pan Size