Cooking aboard or outdoors

Discussion in 'All Things Boats & Boating' started by daiquiri, Nov 30, 2011.

  1. J Feenstra
    Joined: Jan 2012
    Posts: 79
    Likes: 6, Points: 0, Legacy Rep: 100
    Location: The Netherlands

    J Feenstra Junior Member

    Anyway, why try to cook a dessert in the BBQ? seems like a difficult thing to do, and I don't think I would prefer my creme brulee with a smokey taste....

    Of course you could roast the bread for youre Cheese platter and some nuts...
     
  2. jamesgyore
    Joined: Sep 2011
    Posts: 101
    Likes: 20, Points: 0, Legacy Rep: 191
    Location: Melbourne

    jamesgyore Senior Member

    Thanks... You've just reminded me of the most obvious thing. Cruising sailors the world over typically bake bread aboard, so a basic English flaky puff pastry isn't so unreasonable.

    That then opens a world of options.
     
  3. troy2000
    Joined: Nov 2009
    Posts: 1,738
    Likes: 170, Points: 63, Legacy Rep: 2078
    Location: California

    troy2000 Senior Member

    You could always make focaccia; it comes out good in a covered BBQ.

    I usually start mine with a simple mix of flour, salt, yeast and warm water (enough for a standard loaf of bread). I proof the yeast in the water. Then add the salt and half the flour to the bowl to make a batter, cover it and let it rise until it falls.

    Then I knead in the rest of the flour. I oil the ball of dough, roll or pat it into a thin rectangle, lay it in an oiled sheet pan, and cover it with plastic wrap while it rises. Then I start punching and spreading it with my fingertips, to make a dimpled surface and stretch it to fit the pan.

    I keep a jar of olive oil in the fridge that's doctored with a supermarket Italian herbs & spices mix, along with minced fresh garlic. I shake the oil up and spread it over the bread after it rises again, then cook it in a covered BBQ or a hot oven.

    Most of that's pretty standard stuff. But the extra step of adding only half the flour to the liquid and letting it rise until it falls (preferably overnight, if you have a fridge handy) is worth doing, IMHO. it gives the focaccia a better taste and texture, somewhat like sourdough.
     
  4. J Feenstra
    Joined: Jan 2012
    Posts: 79
    Likes: 6, Points: 0, Legacy Rep: 100
    Location: The Netherlands

    J Feenstra Junior Member

    allthought focaccia is not an dessert, it sounds like a good idea!

    with some home made pesto that would really be a treat!
     
  5. troy2000
    Joined: Nov 2009
    Posts: 1,738
    Likes: 170, Points: 63, Legacy Rep: 2078
    Location: California

    troy2000 Senior Member

    You're right; it isn't dessert. I kind of sidetracked when James mentioned bread. What can I say? I'm easy to derail....

    Although I'll bet you could sweeten the dough, add a glaze with small bits of chopped fruit in it instead of the olive oil and stuff, and come up with something that would go well with a cuppa tea or coffee....

    If I did that, I'd probably add a little butter to the dough. Or better yet, brush the bread with melted butter before the final rise. Then add the glaze a few minutes before it's done.
     
  6. J Feenstra
    Joined: Jan 2012
    Posts: 79
    Likes: 6, Points: 0, Legacy Rep: 100
    Location: The Netherlands

    J Feenstra Junior Member

    That also sound nice, kinda like a danish roll, that's breakfast in denmark :p
     
  7. jamesgyore
    Joined: Sep 2011
    Posts: 101
    Likes: 20, Points: 0, Legacy Rep: 191
    Location: Melbourne

    jamesgyore Senior Member

    You've read my mind. I've emailed a Greek friend who makes an unusual sweet bread with both dried and candied fruit and nuts. I can best describe it as a pimped brioche.

    Unfortunately brioche doughs have burned out more than a few thousand domestic mixer motors the world over so I can't imagine trying to whip up a batch with a wooden spoon and a bowl.

    But there is merit to the idea.
     
  8. jamesgyore
    Joined: Sep 2011
    Posts: 101
    Likes: 20, Points: 0, Legacy Rep: 191
    Location: Melbourne

    jamesgyore Senior Member

    I'm so glad you typed those words, as I certainly wanted to, but have refrained.

    Most of the ingredients are durable, though I would be concerned about walnuts, as they go bitter in the shell quickly and go stale quickly in an open shelled packet.

    Raisins too, anyone have an idea how long raisins or for that matter walnuts last on a boat after the packet has been opened?
     
  9. lewisboats
    Joined: Oct 2002
    Posts: 2,329
    Likes: 129, Points: 0, Legacy Rep: 1603
    Location: Iowa

    lewisboats Obsessed Member

    Keep them in a zip bag with the air (mostly) removed and they'll last almost forever. I have a bag of dried fruit and nuts that has been on my desk for a couple of years... still nibbling out of it with no ill affects. {it was a big bag}

     
  10. Frosty

    Frosty Previous Member


    Speechless.
     
  11. jamesgyore
    Joined: Sep 2011
    Posts: 101
    Likes: 20, Points: 0, Legacy Rep: 191
    Location: Melbourne

    jamesgyore Senior Member

    Fascinating... And very interesting.

    Do the nuts crumble or break readily and easily without a past forming on your fingers? Any seemingly excessive oils appearing on the surface of the nuts? Are they at all soft?

    And about the fruit... Can sugar crystals still be seen on the surface of the candied fruit? Does a hard and dry quality still remain on the dehydrated fruit?

    I'm keen to know more. Would you humour me and post a few pics of this "old" fruit and nut mix?
     
  12. lewisboats
    Joined: Oct 2002
    Posts: 2,329
    Likes: 129, Points: 0, Legacy Rep: 1603
    Location: Iowa

    lewisboats Obsessed Member

    Not possible
     
  13. Frosty

    Frosty Previous Member

    Lewis,--- james wants to run his fingers through your nuts and wants a photo.

    Looks like your in .
     
  14. lewisboats
    Joined: Oct 2002
    Posts: 2,329
    Likes: 129, Points: 0, Legacy Rep: 1603
    Location: Iowa

    lewisboats Obsessed Member

    sure

    nuts are the same... down Frosty!... no crystals on whats left of the fruit. Took pic of what's there. Brazils, bits of Walnut, Sunflower seeds, Rasins, Cranberries, Papaya, Macadamia, Almonds, Pecans. I did have Pineapple and Mango slices in there too but they are long gone.

    http://www.angelfire.com/ego/lewisboatworks/Stuff/Misc/GEDC0003.JPG
    http://www.angelfire.com/ego/lewisboatworks/Stuff/Misc/GEDC0004.JPG
    http://www.angelfire.com/ego/lewisboatworks/Stuff/Misc/GEDC0005.JPG
    http://www.angelfire.com/ego/lewisboatworks/Stuff/Misc/GEDC0006.JPG

    I left them BIG so here are the links rather than inserted pics.
     

  15. troy2000
    Joined: Nov 2009
    Posts: 1,738
    Likes: 170, Points: 63, Legacy Rep: 2078
    Location: California

    troy2000 Senior Member

    Maybe it's just because I was raised in the desert. But any recipe that includes raisins would be better with chopped dates, in my opinion. And dates keep basically forever on land. Dunno about at sea, but they'd probably last there too -- especially in Ziploc baggies.
     
Loading...
Forum posts represent the experience, opinion, and view of individual users. Boat Design Net does not necessarily endorse nor share the view of each individual post.
When making potentially dangerous or financial decisions, always employ and consult appropriate professionals. Your circumstances or experience may be different.