Carolyn Shearlock, author of The Boat Galley, appears weekly on the Daily Boater with tips for getting the most out of your boat's kitchen. Download a free sample of her soon-to-be-published The Boat Galley Cookbook.
|Photos by Carolyn Shearlock|
One daughter-in-law was interested in how I made salads for our lunch every day and couldn't imagine where I had room to store a bowl of pasta salad to keep it chilled after making it just after breakfast. Another wanted to see how I'd marinated veggies that I was going to roast for dinner in my Omnia stove-top oven (the Omnia got lots of questions and raves, too – if you’re not familiar with it, see my article on The Boat Galley). Neither one could figure out how I'd had room in my cooler tucked in the back of our car.
The answer was freezer bags. I almost never put "hard" containers into the cooler (or the boat refrigerator, for that matter), except for the large bins that I use to separate food. Almost everything that needs to be chilled goes in Ziploc-type bags, and I double-bag really liquid things (such as marinades) or foods likely to puncture the bag.
No wasted space, they can fit in almost anywhere, the big bins have solid bottoms just in case something does spill, and many bags can be washed out and re-used.
Even better, the bags take up almost no room to stow when they're not being used!
A quick note: while I've never felt like we were camping out on Que Tal, over and over I'm struck by how many of the cooking and kitchen tricks I learned from one apply to the other. And both are wonderful for being in the great outdoors!
About the Author
Carolyn Shearlock is author of The Boat Galley, with over 350 FREE articles to get the most out of your boat kitchen with galley tips, insights & equipment recommendations. A few recipes, too - plus an active Facebook community to ask questions and share tips with other readers! And be sure to download a free sample of her soon-to-be-published The Boat Galley Cookbook.