 What advice would you give women in setting up their galleys, in preparing to cook aboard?
Ideally you want a compact area into which you can wedge yourself safely for
preparing meals underway, with everything you're likely to need at your
fingertips, while at the same time having enough room for all the tools and
supplies you need you'll need to create wonderful gourmet meals.
Hah!
Ultimately, it's all a compromise.
There's never enough counter space. Add a fold-down one that can easily be
available when you need a bit more if you've got a good place for it. I don't,
but drool with envy when I see one on someone else's boat.
On Ursa
Minor I'm constantly having to move what I'm working on from one place to
another so I can get something out of a locker, the door of which swings
over my workspace, or out of the fridge, the top of which is another favorite
workspace. I either have to plan carefully what I'll need,
and get it all out at one time or move everything elsewhere just to get out
something I forgot.
For refrigeration,
we started with a large box that was both fridge and freezer - anything frozen
had to be carefully placed near the plates in the back corner, with things
needing less cold arranged further away. This was fine for charter, when I
generally only provisioned what I needed for a week and it didn't matter so
much if a few things thawed a bit early, but for long distance cruising I
have been much happier since we divided the box and added an extra plate
giving us separate fridge and freezer so I can now keep things well frozen for
long periods.
A gimbaled stove with moveable fiddles on top are essential
for cooking on passage to keep pots from sliding around. It's really helpful
to have secure racks for plates, cups, glasses, and canisters for basics all
easily at hand.
I wouldn't cook with anything but a propane stove/oven with
a solenoid cut-off switch. Forget electric unless your boat is big enough
to have 2 generators, and even then I'd prefer propane. |
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Can you describe your galley layout? 
What is your eating/cooking style on board? Who cooks?
What cookbook do you recommend?
Would you like to share a recipe that works well on the boat? 
