EAT ON BOARD IN A BOAT (AND NOT LEAVE EVERYTHING STICKY)

EAT ON BOARD IN A BOAT (AND NOT LEAVE EVERYTHING STICKY)
COOK. Most cruise ships have a kitchen with an oven
included, which works with gas, whose bottle is housed in an aerated compartment
in the boat’s bathtub. Apart from the key that has the cylinder connector, inside the boat
there is another stopcock.
It is very important, to prevent the ship from sailing instead of flying (in small and
numerous fragments), establish a series of routines when putting out the fire, once
that has been cooked
The closure of braces must be in the exterior – interior direction. I explain. First close the
key to the bottle, then the key to the interior of the ship and finally the key to the fire
in the kitchen, when it has been verified that the flame has gone out. This
This way, the tube does not contain gas.
Closing the gas in this way must be something obsessive for everyone.
The galleys of the ships are mounted on a Cardan suspension, so that
Regardless of the swings, it always remains horizontal, with respect to the surface
of the land, (although not with respect to the boat), in order to avoid emptying the containers. Yet
thus, and despite the fact that very deep containers are used, a wave can overturn the content if
it is very liquid, due to the inertia of the fluids inside the container.
Personally, I think that the “risky stews” should only be cooked in the port or
anchored to avoid accidents. Even so, the passage of a ship nearby can generate a wave that
rock the ship with danger to the integrity of the Chef. For this reason, when cooking, do not
should be very light in clothing, since in case of spilling hot water or oil they can
produce serious burns.
One option, if you are in port, connected to the current, or if you have a generator
enough power or a converter, is to use an electric iron. Even if it doesn’t allow
cooking a pasta, meat, eggs, vegetables and fish cook quickly and are ready to eat.
lick your fingers They are also very easy to clean with paper napkins thanks to their
teflon coatings A microwave is also viable if we have enough current
alternate .

THE TABLEWARE. Delicate topic this tableware. The first thing that comes to mind is
use disposable plates and cups, both paper and thin plastic. So then there is no
to go through the humiliating trance of scrubbing. Everything is thrown in the trash and more glasses are taken out and
dishes when needed.
The idea is not bad… if there is no wind and that in a sailing boat is not frequent. Yeah come on
close-hauled, with little actual wind, enough relative wind is formed, due to the speed
combination of the ship with that of the wind, so that the appetizing appetizer flies away,
(starting with the fattier dishes, like pickled mussels). The ship sets
sticky and teak has a special attraction for mussels, chips… and everything that
stain conscientiously. Plastic cups half empty, they go, spilling the wine all over
the sides. The aperitif stops being a pleasure to become a punishment, (especially for the
owner).
In addition, a large amount of waste is generated and if there is something left over in an environment
natural is plastic waste
I personally recommend not using this type of glasses and plates, unless there is
dead calm. A plate of pasta, which has its weight, is totally safe and only the
contained in case the ship heels. Yes, okay, you have to scrub it afterwards, but it’s not
necessary to turn this activity into a drama. Also, disposable tableware. generates great
amount of garbage.
It is recommended that each diner, once their plate is finished, pass them a paper napkin
paper, so that it eliminates the sticky residues that remain on the plate. This system allows
dishes go to very clean sinks, needing very little water and detergent to
leave them as the gold jets. In addition, organic remains are prevented from exiting through the pipe of the
sink and thus do not nest a smelly microbial flora in them. The same can be done with
cups. Thus, with a little collaboration on the part of all of us, the rubbish ceases to be a problem.

WHAT TO EAT It should be remembered that we are in a nautical device, which moves and
what a heel The type of food that is taken out must be designed for the situation that navigates the
ship. When there is a wiggle, not everyone can go downstairs to prepare something, since it is very
It is possible that after two minutes it begins to turn white and more than the desire to eat, it enters
an uncontrollable desire to eat.
One solution is to prepare snacks or sandwiches at the port and store them
properly in a tupperware. When the stomachs of the crew begin to give signs of
hungry, just raise the Tupperware and that takes less than a minute, thus avoiding the
chances of seasickness. Sailing with a certain wiggle, it is best to prepare “compact” food that
do not need many plates to fall from. If we want something more elaborate, it is better to wait until
a port or a quiet anchorage where food does not fall and plates and glasses do not fly.
It is inevitable that crumbs and greasy residues fall during the meal, which in the case of
that the floor or the seats are covered in teak immediately leave the corresponding
stain.
Apart from eating in a way that reduces the amount of particles and liquids that
may fall, it is a good idea to always have a bucket filled with seawater on hand to pour it out when
a spill occurs or after finishing the meal. The teak will appreciate it.