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From: Steve Weinstein (no email)
Date: Fri Sep 28 2001 - 20:19:55 EDT
I don't have the battery power (or a genset) for a microwave but I can tell
you that cooking on a gimbaled stove is no big deal. If you're on a passage
on the same tack for a while, that's usually a good time to work the oven or
stove top as long as you're not bouncing too much.
On Hydro-Therapy, we often cook under way using the pot holders to keep
things in place. Also, a good addition to any galley is a small (anywhere
from 2 to 6 qt.) pressure cooker. You should still lock it onto the stove
top with the pot holders but you don't get a lot of spillage with the lid
on. With regular pots and skillets, the trick is not to fill them up to
close to the top.
If the boat is bouncing all over the place in rough seas then cooking isn't
going to be a priority anyway. You'll always have advance notice of rough
seas so just make up sandwiches before hand. For a hot meal in rough seas,
just use the pressure cooker (don't forget to lock it on with the pot
holders) for a stew or thick soup and eat out of deep bowels.
Don't forget the purpose of a gimballed stove is to keep the cooktop (and
oven) on a level keel while the rest of the boat is tilted. As I said
earlier, even heeling, with reasonably calm water, the stove will be level
and the gimbals' will keep things from flying around.
If things are flying around due to wind and sea state, trust me, cooking is
the last thing on your mind.
Steve Weinstein
Hydro-Therapy
A 1981 Cherubini 33
Sailing out of Oyster Bay, NY
----- Original Message -----
From: "Karl Denninger" <>
To: "M&D" <>; <>
Sent: Friday, September 28, 2001 12:41 PM
Subject: Re: lv-ab: Re: gimballed stoves/cooking underway
> On Fri, Sep 28, 2001 at 12:52:06PM -0400, M&D wrote:
> > Hello,
> > We have a trawler, so don't need to gimbal our stove, but I do have a
> > question for those of you who cook underway - how do you do it? I'm
fine on
> > the river and in calm water, but underway on the ocean is another story.
We
> > have been preparing sandwiches the night before for the next day's lunch
and
> > then hope to be at anchor for supper. But the mention of gimballed
stoves
> > brings to mind sailors on long cruises not anchoring overnight, and
surely
> > some of their tips would be helpful.
> > On another topic, we are one of the slow trawlers complained about in
> > another post - we cruise at 6.5 knots and like it that way. We often
travel
> > with friends on a sailboat, obviously not together during the travel
time as
> > they are tacking or choosing a different route for the wind, but we can
> > manage to arrive in the same place at the end of the day.
>
> I can cook while underway, but I have an ELECTRIC stove, and a
conventional
> (small) oven underneath.
>
> In rough seas, however, the microwave is all that gets used. The concept
of
> having a pot of something go cascading all over the galley and
(potentially)
> into the bilge through the cabin sole hatches is NOT my idea of a good
time.
>
> --
> --
> Karl Denninger () Internet Consultant & Kids Rights
Activist
> http://www.denninger.net Cost-effective Consulting
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>
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