The most significant difference between your kitchen at home and the one on board is in size. Therefore, before cooking you should organize your workspace well. Also it is very important to take into consideration the rocking of the ship too. In this article we bring you tips on what to look out for and how to organize the space before cooking.
The kitchen on the boat is equipped with basic necessities, so the microwave and various other electrical supplies are a luxury. Given the size of the kitchen and its layout, the core of successful cooking is good organization. Think what you will use, starting with the utensils because the onboard kitchen is of limited size, as is the sink. In addition to basic kitchen utensils, in the kitchen you will find a bottle and can opener, scissors and various kinds of knives, so these items do not have to carry with you on your sailing holiday.
Tips for an onboard kitchen
Admittedly, the sink is significantly smaller than the one at home, so sizable pots might often serve as separate sinks. Kitchens in all our boats are equipped with swinging gas stoves, which allows cooking even if is wavy on anchor. But that doesn't mean that you can leave the sauce to simmer on the stove under no control. Put away any dangerous utensils if you are not using them, because even when docked, a boat moves, and any sharp objects can fall or hurtle across the boat hurting someone. Remember to always lock cutlery cabinets after using the required cutlery, boat rocking can suddenly open an unlocked cabinet and cutlery will be scattered around the kitchen. Use non-slip mats or damp tea-towels to stop plates or cutting boards from sliding. Even though all gas installations are controlled and repaired before every sailing season, we recommend keeping the gas turned off on the bottle when you are not using the stove.