Cooking aboard or outdoors

What kinda oven you considering? Gas, electric, solar, diesel?

I have a portable appliance type 110v electric rottiserie/oven-toaster/roaster I carry in my camper van and transfer to my boat when needed. Stows in an out of the way locker. I only use it when I have shore power. But, I can't bake very well underway anyway. Oven needs to be level unless you want lopsided pies, cakes, and casseroles!

 

Gas for sure. No way I'm running a generator in a 12m boat just to drive an oven, diesel stoves are pretty much impossible to get in Australia and I refuse to have alcohol stoves at all - expensive to buy, run and low heat value of the fuel. Rather use kerosene if I couldn't have gas (in fact I have a kero 2 burner unit).

I don't think that baking bread etc underway if there's any sort of seaway is all that practical but can't see why other 'one pot' dishes aren't practical. Of course this leads to the question 'why not just use a pressure cooker on top of the stove?' - the answer being, you're not *always* at sea in rough conditions. Then having an oven extends cooking possibilities.

ATM I'm waiting for my Dickinson diesel cabin heater to arrive...

PDW

 

http://en.wikipedia.org/wiki/Dutch_oven

Bedourie ovenMain article: Bedourie oven
In Australia, a bedourie camp oven is a steel cookpot shaped and used like a dutch oven. Named after Bedourie, Queensland, the Bedourie ovens were developed as a more robust (non-breakable) alternative to the more fragile cast iron dutch ovens.[6][7]

On top your kero burners when using, and under a bunk when not.


Your decision, of course. Just trying to be helpfull with options.

 

We did opening day this year on the Bay.
Rockfish my way:




Flour and corn meal with coarse ground S&P, skinned fillets first dipped in milk egg mix.
Some fine chopped white onions and the remaining flour dip is dumped in the milk & egg mix for hush puppies.
Pan fried

A side of butternut squash, potato collards and garlic

 

yum! yum! yum!

 

Thanks but there's a slight problem with those ovens. Usually you scoop the coals from the open fire over the top to get even heat, not just heat from the bottom. I don't think that's going to work real well in the boat.

My Dickinson heater has arrived so at least I should have a warm boat. I think the gas cooktop/oven combo is the way to go. At worst I end up with an outrageously expensive storage compartment for pots & pans....

PDW

 

I know this isn't the joke thread but I just read a good one.

"AFTER BEING MARRIED FOR 44 YEARS, I TOOK A
CAREFUL LOOK AT MY WIFE ONE DAY AND SAID,
"Darling, 44 YEARS AGO WE HAD A CHEAP APARTMENT,
A CHEAP CAR, SLEPT ON A SOFA BED AND WATCHED
A 10-INCH BLACK AND WHITE TV, BUT I GOT TO SLEEP
EVERY NIGHT WITH A HOT 25-YEAR-OLD GIRL.
NOW I HAVE A $500,000.00 HOME, A $45,000.00 CAR,
NICE BIG BED AND PLASMA SCREEN TV, BUT I'M SLEEPING
WITH A 65-YEAR-OLD WOMAN. IT SEEMS TO ME THAT
YOU'RE NOT HOLDING UP YOUR SIDE OF THINGS."


MY WIFE IS A VERY REASONABLE WOMAN. SHE TOLD
ME TO GO OUT AND FIND A HOT 25-YEAR-OLD GAL,
AND SHE WOULD MAKE SURE THAT I WOULD ONCE
AGAIN BE LIVING IN A CHEAP APARTMENT, DRIVING
A CHEAP CAR, SLEEPING ON A SOFA BED AND WATCHING
A 10-INCH BLACK AND WHITE TV."

 

Now this was a little bit special... And so easy to do, except for plating up, on a friends trailer-sailer at a heal, about 40 degrees to the wind.

An up wind direction on a choppy bay is not a good time to cook.

It almost became a mess. Not ten seconds after the pic was taken, the whole plate collapsed. Hazards of cooking aboard, I guess.

None-the-less, I offer Vietnamese style crispy chicken breast fillet on a bed of rice with a slaw of carrot, cucumber, basil, continental parsley, coriander and green onion.

A noteworthy meal, regardless of circumstance.

 

Where's the picture?

 

Oh... It might help if I attach the pic and offer the recipe. Dunno why the post uploaded mid-typing.

Marinade:

1 thumb of ginger, grated
2 cloves garlic, grated
2 coriander roots, grated
1 long red chilli, coarsely chopped
1 golden shallot, coarsely chopped
1 tblsp palm sugar, grated
3 tblsp lime juice
2 tblsp fish sauce
2 tblsp light soy sauce

Salad:

1 cup each of coriander, Vietnamese mint, Thai basil, torn
1 cup each of carrot and cucumber, shredded


Marinate chicken pieces for a few hours, preferably overnight.

Pan fry chicken pieces and then add marinade to pan. Serve with rice and salad.

Dress with heated marinade.

 

You'll note I've dumped the parsley and green onion from the recipe. They didn't make much of a contribution to the dish.

 

where's the picture of the plate upended in the scuppers?
i had the impression from the first post you dumped the WHOLE thing! not just the parsely and onions.

 

What do you think adding a stronger onion (like a chopped white onion), instead of eliminating onion altogether, would do to the dish?

I'll admit that I stopped buying parsley decades ago. I either do without it, or substitute cilantro. That may just be a cultural bias on my part, though. To me, parley has always been the sad little sprig of green stuff that coffee shops garnish their early-bird dinner specials with.

Yes, I night-cooked at a Sambo's restaurant for a year back in my college days, after getting out of the Navy.

 

It did, only moments after I took the pic. The second plate did survive though.

 

The marinade has enough "zing" to not need the onion in the salad, the parsley I removed as there was a sufficient component of green from the cucumber and coriander.