10 Must-Have Galley Tools

10 Must-Have Galley Tools

Ten tools that will make tasks in the galley ten times easier

You’ve bought a boat. Congratulations!  Now your thoughts are spinning, and your mind quickly floods with all the other fun tasks to get your boat ready. For the person in charge of the galley, one of the most notable jobs is stocking it with these 10 Must-Have Galley Tools.

Whether you have a 30-foot sailboat or a 90-foot motor yacht, it’s important to “think like a boater” during this process and get your mind out of your home kitchen. The boat’s power source is much different and, in most cases, you won’t have much cupboard or counter space.

When going through this list of essential galley tools, we bypassed the presumed, such as your typical pots, pans, knives, forks, spoons, etc., and instead focused on the items you possibly didn’t consider. Some may seem obvious and some may seem like camping supplies, but they’ll save you time, help you avoid a critical faux pas, and make you look like you know what you’re doing. Here are the 10 Must-Have Galley Tools.

1. Blender

Didn’t you buy your boat to be the perfect addition to your mini umbrella cocktail? In that case, you’ll need something for those blended drinks. Yes, a blender can make soup, healthy breakfast smoothies, waffle batter, and milkshakes, but those are just nice extras.

2. Pour-over coffee filter

If there is one thing we’ve learned in life, it’s that people need their coffee. There is a second thing we learned about life on board: Boats enjoy surprising us with fun problems
like having the electricity cut out. When that happens and people haven’t had their coffee, stress levels could infinitely rise. Avoid this and get one.

3. Airtight Containers

We’ve had guests onboard that we really don’t want back, and then there are some you never want on your boat at all. Rats and bugs! These guests don’t care about the view or socializing, but they love what you have in the cupboards–food. Take these steps to ensure they don’t make your waterfront home theirs.

Step one: Put all rice, flour, cereal, and pasta products into the freezer for at least one hour before storing them in your cabinets. This kills any possible larva in your packaged foods. (Yes, hate to burst your bubble if you didn’t already know, but the FDA allows a certain percentage of bugs in all our food. Google it.)

Step two: Remove all cardboard. Never ever, ever, ever have cardboard on a boat. Roaches love to make condos out of cardboard, especially if it’s corrugated and think it’s a fun place to start a family.

Step three: Get those airtight containers. OXO food containers are airtight for freshness, heavy-duty to protect and remain sealed through a storm, and, most important, will keep your food off-limits to pesky, unwanted guests. As for the human guests, well, that takes a different approach.

4. Cast-iron skillet

The most versatile (and heaviest) of all the pans in the pan family is absolutely a must. A cast-iron skillet can go from the stovetop, right into the oven, or onto the grill. It is the most trusted source for evenly cooking everything from steak to frittatas, including searing meats and seafood, and adds a nice touch when serving straight from the pan. It’s also a great piece of exercise equipment to tighten up those arms, and its solid, hefty build works well as a weapon against pirates.

5. Handheld Can Opener

This tool does a very important job: It opens cans! Electric can openers take up too much space and are useless without electricity, so throw it overboard, or into the dinghy for the trash run.  On a boat, it is essential to have a little part of your brain maintain a doomsday scenario when storing canned foods as if it was your secret bunker.

Yes, you will use your canned items regularly at times for certain recipes and need to open them, but in the event that you run out of food or you end up on a deserted island, it’s a good idea to have some canned goods. But they won’t do you any good if you can’t open them. I mean, have you ever seen the movie Adrift? Or any boat movie for that matter? Point made.

6. Mandoline

By adding an “e” to mandolin, you get an awesome cooking utensil, not a musical instrument. This tool can “slice” off about 20 minutes from your food prep time, help keep your wrist from numbness and swelling from using a knife as well as avoid the cut when it suddenly slips. You need a mandoline slicer.

Onions, potatoes, tomatoes, and more are evenly sliced or julienned to make you look like an expert, all while saving time. Again, we emphasize small! You only need a handheld mandoline. It won’t take up any of your precious counter space.

Like these Top Ten Galley Tools? You’ll like our Top Ten Galley Upgrades.

7. Extra Wine Key

We know it’s a huge debate, but wine may be even more important than coffee. You must have at least two wine keys on board. We repeat, at the very least, two. If you only have one, someone will lose it, or it will break right when you need it. Ask Murphy. It’s his law.

8. Tongs

When the boat is rocking (no, not that way), a firm grip on your food will be the difference between a beautifully plated dish and a mess on the floor. Be one with the ocean and become a crab. These will be your new claws in the galley.

9. A good gas barbecue

We were told to emphasize the word good (because you’re on the ocean). The galley is small and usually not well-ventilated. Cooking meats or fish in your galley can fill the boat with many smells that linger. The grill not only fits more food than a pan and cooks food fast, but it’s also great for those times the electricity magically shuts off and perfect for getting out on the deck for some fresh air. It also keeps the men busy. The benefits are endless.

10. Mini food processor

This is your best friend for all those sauces, pestos, salsas, mousses, and guacamole to make your meals exquisite. You can even throw in those hefty boat bills you don’t want to pay; they disappear like magic. We emphasize mini because by now you might be aware of how little space is in the galley. Another thing, don’t confuse the food processor with the blender. They are completely different.

Ask the Chef about their 10 Must-Have Galley Tools

If you’re not the chef, it’s crucial to ask what he or she might need to make the
creating process run smoothly. If you are the chef, bring the tools you like to cook
with so you’re comfortable. All chefs have their own little quirks and their own
way of doing things. They like to use certain recipes and might have different
techniques learned from their master chefs and grandmothers.

Food is an art; give the chef, aka the artist, the proper tools, aka For the person in charge of the galley, one of the most notable jobs is stocking it with these 10 Must-Have Galley Tools.  to make the best creations. You’ve invested in the perfect yacht, so don’t try to cut corners on the galley—this is the place that makes your yachting experience extraordinary.

Always remember, dolphins do not deliver and until they do, you’ll have to get your
supplies on land and prepare for your voyage in advance…before you leave the dock.
Plan your meals, put a snapshot in your mind of the things you’ll need, and pay no attention to the person in the aisle who’s glaring as you take extra time at the grocery store to carefully choose what you need while out at sea. It’ll make for another enjoyable day on the boat.

By Blair Barbour and Darcy Whitney, Southern Boating August 2019

Simple Shrimp Vindaloo Recipe

Shrimp Vindaloo Recipe

It may sound complicated, but this simple shrimp vindaloo comes together very quickly, even if you are cruising. Most of the ingredients can be stored for a long time in your pantry or onboard storage. Rice, for example, would make an excellent substitute for naan.

No shrimp? No problem. Shrimp vindaloo can quickly become chicken vindaloo in a pinch. But this meal can be addicting, fair warning, and fairly spicy.

Ingredients: 

1 Tbsp. oil
2 lbs. shrimp, peeled and deveined (or substitute with beef, pork, chicken, or fish)
4 Tbsp. jarred vindaloo curry paste (or see recipe below)
2 -14 oz. cans diced tomatoes
1 Tbsp. hot sauce or 1 tsp. crushed red pepper or 1 whole jalapeño pepper, minced (optional)
½ tsp. salt and pepper
4 whole naan, pita or flatbread, warmed
Bottled chutney (optional)
Bottled hot Indian pickle (optional)

Directions: 

Heat oil in large skillet. Stir fry shrimp, moving it constantly around the pan until just cooked. Remove from skillet and place in a serving bowl. In the same skillet, add vindaloo paste and stir fry for 30 seconds. Add tomatoes, crushing to break them up. Add the hot sauce or pepper. Bring to a simmer and cook for 3-4 minutes or until the sauce thickens. Add salt and pepper. Return shrimp to the sauce and allow to heat through. Place in serving bowl and eat with warm naan or flatbread, kachumber salad, and raita.

Jarred chutney and hot Indian pickle add a lovely piquancy to this meal.

Vindaloo Paste Recipe

Ingredients: 

1 tsp. garlic, peeled and chopped (substitute jarred)
1 Tbsp. ginger, peeled and minced (substitute jarred) or 1 tsp. ground ginger
1 cup cilantro, washed and chopped
2 Tbsp. curry powder
2 Tbsp. ground cumin
3 Tbsp. oil

Directions:

Mix in food processor or blender or by hand in a mortar and pestle for coarser paste.

By Lori Ross, Southern Boating February 2019

More Indian food-inspo:

Kachumber Salad

Mango Bellini

Buffalo Chicken Wings 

Buffalo Chicken Wings

It ain’t a thing but a chicken wing! Host a viewing party on your boat. Whether you watch football, basketball, hockey, or soccer, enjoy game day with these game day recipes and make these simple buffalo chicken wings.

Ingredients: 
2 lbs. chicken wings
¼ tsp. each salt and pepper
¼ cup hot sauce
1 Tbsp. butter, melted

Directions: 
Preheat oven to 425°F. (Wings may also be grilled on foil over medium-high heat.) Place the chicken wings on a sheet pan and sprinkle with salt and pepper.

Roast for 40–45 minutes or until golden. Mix hot sauce with butter and drizzle on wings.

Bake another 5 minutes. Serve.

By Lori Ross, Southern Boating January 2019

More game day recipes:

Paloma Punch

Seven Layer Dip

Mini Meatball Subs

New Jersey Style Sloppy Joes

 

Apple Crumble Bars

Apple Crumble Bars

It’s like apple pie without the hassle! These tasty Apple Crumble Bars will not last long. Everyone will want to get their hands on these tasty treats!

Ingredients:

4 cups flour
1⅓ cups sugar
2 sticks butter, melted
4 Tbsp. butter
4 cups apples, peeled and chopped
¾ cup brown sugar
¼ tsp. ground nutmeg
½ cup raisins

Directions:

Preheat oven to 350 degrees. Place flour, sugar and melted butter in a large bowl and mix well. Set aside half of the “crumble” mixture. Press the remaining half into the base of an 8×8-inch cake pan lined with foil. Refrigerate for 10 minutes or until firm. Remove from the fridge and cook for 20 minutes or until a light golden brown. Set aside.

Place 4 tablespoons butter, apples, sugar, nutmeg and raisins in a saucepan over high heat. Cover and cook for 5 minutes. Remove the lid and cook for 2–3 minutes or until the apples are soft and the liquid has evaporated. Spoon the filling over the cooled baked base in an even layer. Sprinkle the remaining crumble mixture over the apples and cook in the oven for 35 minutes or until golden brown. Allow to cool, and cut into slices to serve.

By Lori Ross, Southern Boating October 2018

See more fall recipes:

Bourbon Mulled Cider

Fig-Topped Brie

Pear and Blue Cheese Salad

Sheet pan pork with broccoli 

Sheet pan pork with broccoli

This tasty dinner is ready to eat in 45 minutes or less. It’s perfect for a hearty meal aboard your boat this fall. This sheet pan pork with broccoli will become a family favorite in no time at all.

Ingredients:

¼ cup panko or breadcrumbs
½ tsp. garlic, crushed
1 tsp. fennel seeds (optional)
½ tsp. each salt and pepper
Pinch of crushed red pepper
2 tsp. mustard
1.5 lb. pork tenderloin
3 cups broccoli florets
1 Tbsp. oil
¼ tsp. each salt and pepper

Directions:

Preheat oven to 425 degrees. Mix breadcrumbs, garlic, fennel seeds, salt, pepper, and crushed red pepper on a plate. Rub the mustard over pork and roll pork in the breadcrumb mixture. Place on a lightly greased sheet pan.

Toss broccoli with oil, salt and pepper. Scatter onto sheet pan around pork. Roast for 20 minutes, turning meat halfway, until the pork coating is golden and just cooked through (pale pink) and broccoli is tender. Slice pork and serve.

By Lori Ross, Southern Boating October 2018

See more fall recipes:

Bourbon Mulled Cider

Fig-Topped Brie

Pear and Blue Cheese Salad

Apple Crumb Bars

 

Pear and Blue Cheese Salad

Pear and Blue Cheese Salad

Even your salad can be a crowd pleaser. Just top it off with some sweet pear and funky blue cheese. Not a fan of blue cheese? Swap it for something a bit more neutral like goat cheese or even feta. Everyone will love this pear and blue cheese salad.

Ingredients:

1 pear, diced
½ cup pecans
4-5 cups lettuce, chopped
2 Tbsp. vinegar
1 Tbsp. garlic, crushed
Pinch dried basil
½ Tbsp. honey
½ tsp. salt
⅛ tsp. pepper
⅛ cup olive oil
3 oz. cup crumbled blue (or goat) cheese

Directions:

Mix pear, pecans, and lettuce in salad bowl. In a separate bowl, stir together vinegar, garlic, basil, honey, salt, and pepper.

Slowly add oil and blend with a wire whisk. Just before serving, toss the dressing with the salad and sprinkle with blue cheese.

By Lori Ross, Southern Boating October 2018

See more fall recipes:

Bourbon Mulled Cider

Fig-Topped Brie

Sheet Pan Pork with Broccoli

Apple Crumb Bars

Fig-topped Brie

Fig-topped brie

Your guests will adore this simple fig-topped brie. It tastes delicious and is sure to be a favorite. Delight in the simple tastes of figs, nuts, and brie cheese.

Ingredients:

4 Tbsp. fig jam or other fruit preserves
⅓ cup diced dried figs, raisins or dates
⅔ cup chopped pecans or other nuts
Whole round brie cheese (around 13 oz.)
Sliced French bread or water crackers

Directions:

Preheat oven to 375 degrees. Warm the fig jam in the microwave for 30 seconds to soften. In a small bowl, combine the figs with the nuts. Add half of the warmed fig jam and mix well to coat the nut mixture.

Place the round of brie in an oven-safe dish and coat brie with the remainder of the warmed jam, then spread the fig and nut mixture just on the top of the brie. Bake brie in the oven for 10 minutes or until it starts to ooze but not so long it melts. Place bread or crackers in a basket or tray and serve with warm brie.

By Lori Ross, Southern Boating October 2018

See more fall recipes:

Bourbon Mulled Cider

Pear and Blue Cheese Salad

Sheet Pan Pork with Broccoli

Apple Crumb Bars

 

 

Bourbon Mulled Cider

Bourbon Mulled Cider

Warm up with a fall-themed drink. Goes especially well with a view of changing leaves and the Chesapeake Bay. Enjoy this Bourbon Mulled Cider!

Ingredients:

6 oz. bourbon
24 oz. hot apple cider
Dash of allspice
4 cinnamon sticks
4 lemon slices

Directions:

Take four mugs and fill each with 1.5 ounces of bourbon, 6 ounces of hot apple cider and a dash of allspice. Garnish each with a cinnamon stick and lemon slice.

By Lori Ross, Southern Boating October 2018

See more fall recipes:

Fig-Topped Brie

Pear and Blue Cheese Salad

Sheet Pan Pork with Broccoli

Apple Crumb Bars

Ginger Grape Punch

Ginger Grape Punch

Relax on the aft deck with a cool glass of this Ginger Grape Punch. Refreshing, sweet, and fruit-filled.

Ingredients: 

2 cups seedless grapes, halved
1 orange and 1 lemon, thinly sliced
4 cups ginger ale
4 cups white grape juice
8 oz. vodka (optional)

Directions: 

Fill a pitcher with fruit. Top with ginger ale, grape juice, vodka, and stir well. Pour punch into four ice-filled glasses. Enjoy!

By Lori Ross, Southern Boating June 2018

More Father’s Day Food:

Summer Salad Bar

Quick and Easy Sauerkraut

Creamy Coleslaw

Hot Dog Bar

Hot Dog Bar

Nothing says “Father’s Day” like barbeque. Make it easy on dad and help him grill out with this hot dog bar on the aft deck.

This quick and easy Hot Dog Bar serves four. Add more or less depending on how many show up to enjoy your boat!

Ingredients: 
4 pork, chicken or turkey sausages
4 hot dogs
8 hot dog rolls

Optional Condiments:

Mustard
Relish
Ketchup
Pickled jalapenos
Pickle spears
Chili (canned or homemade)
Quick Sauerkraut
Creamy Coleslaw
Onions, tomatoes, cheese, bacon bits (from the salad bar)

Fry or grill sausages, turning frequently, until golden brown and cooked through (10-15 minutes). Boil, sauté or grill hot dogs until heated through (4-5 minutes). If you wish, heat hot dog rolls on the grill or in the oven until warmed.

Place sausages and hot dogs on a platter and hot dog rolls in a napkin-lined basket. Guests can construct their own dog or sausage creations with the condiments of their choosing.

By Lori Ross, Southern Boating June 2018

More Father’s Day Food:

Summer Salad Bar

Quick and Easy Sauerkraut

Ginger Grape Punch

Creamy Coleslaw

Quick and Easy Sauerkraut

Quick and Easy Sauerkraut

This quick and easy sauerkraut is delicious as a topping on sausages or on its own. Recipe serves for, so be sure to double if serving a crowd.

Ingredients:

3 cups cabbage, thinly sliced
1/2 cup onion, sliced
1/4 cup vinegar
1 Tbsp. apple juice
⅓ Tbsp. caraway seeds (optional)
⅔ Tbsp. salt

Directions: 

Mix ingredients in a microwave-safe bowl. Cover with plastic wrap and seal edges. Microwave on high 4-5 minutes. Let sit covered for 15 minutes and then refrigerate; reheat for serving.

By Lori Ross, Southern Boating June 2018

More Father’s Day Food:

Summer Salad Bar

Ginger Grape Punch

Creamy Coleslaw

Hot Dog Bar

Creamy Coleslaw

Creamy Coleslaw

This creamy coleslaw is a great accompaniment to any outdoor grilling dish. It is especially good with summer meals like hamburgers or hot dogs. Best served cold.

Ingredients: 

1/4 cup mayonnaise
3/4 Tbsp. mustard
1 Tbsp. sugar
1 Tbsp. vinegar
1 Tbsp. buttermilk, sour cream or Greek yogurt
3/4 tsp. salt
1/2 tsp. pepper
2 cups shredded cabbage
1/2 cup shredded carrot

Directions: 

For dressing, mix the first seven ingredients well in a small bowl. Place cabbage and carrots in medium bowl and blend. Add the dressing, toss well and refrigerate until ready to serve.

By Lori Ross, Southern Boating June 2018

More Father’s Day Food:

Summer Salad Bar

Quick and Easy Sauerkraut

Ginger Grape Punch

Hot Dog Bar

Summer Salad Bar

Early Summer Salad Bar

Let everyone but Dad serve themselves with this simple menu suited for a day out on the water. This summer salad bar will serve four, so feel free to add and adapt to your preferences.

Salad Bar

Ingredients: 

6 cups chopped iceberg or romaine lettuce
1 cup sliced radishes
2 cups diced cucumber
2 cups diced tomatoes
1 cup chopped onions
2 cups chopped sweet peppers
1 cup black or green olives
2 cups shredded cheddar cheese or crumbled blue cheese
1 cup bacon bits

Ranch Dressing

Ingredients:

1 cup mayonnaise
1/2 cup sour cream or Greek yogurt or buttermilk
1/2 tsp. garlic powder or one clove minced garlic
1/4 tsp. each dried dill, chives and parsley
1 tsp. Worcestershire sauce
1 Tbsp. lemon juice
Salt and pepper to taste

(make ahead of time and refrigerate):

Directions: 

Put chopped lettuce in a large bowl. Put ranch dressing in a separate bowl and place in the middle of a platter. Place salad ingredients around the bowl in rows for guests to self-serve.

By Lori Ross, Southern Boating June 2018

More Father’s Day Food:

Quick and Easy Sauerkraut

Ginger Grape Punch

Creamy Coleslaw

Hot Dog Bar

 

Chocolate Fondue

Simple Chocolate Fondue Recipe

This chocolate fondue recipe is quick and easy to make aboard. It’s very customizable. Just use whatever you have on hand in the galley pantry. This chocolate fondue complements almost any meal you make and can be adapted if serving a crowd.

Fondue Ingredients

8 oz. chopped dark, milk or white chocolate (or chocolate chips)
1/3 cup heavy cream

Dipper Suggestions

Select several desired dipping items such as:
8 whole strawberries, cherries, dried apricots, etc.
8 whole almonds or Brazil nuts or pecans
8 plain cookies (e.g., shortbread, ginger snaps, vanilla wafers, meringues, amaretti)
8 marshmallows
8 pretzels or 16 potato chips

Directions:

Microwave chocolate with cream in a microwave-safe bowl on 75-percent power until chocolate is mostly melted (about 2 minutes).

Or heat in a saucepan on low, stirring constantly until chocolate is mostly melted. Remove from heat, stir mixture until smooth and pour into a warmed glass bowl or fondue pot to keep warm.

Arrange dipping items on a platter for guests to dip treats into chocolate and eat!

By Lori Ross, Southern Boating June 2018

Need something sweet? Southern Boating has tons of easy-to-make dessert recipes for you!

A Rockin’ Moroccan Menu

Experience an evening of Casablanca cuisine with these exotic recipes on this Moroccan Menu.

All recipes in this Moroccan menu serve four.

 

These carrots become the star of North African Carrot Salad.

North African Carrot Salad
2 Tbsp. olive oil
1 tsp. chopped garlic
¼ tsp. ground cumin
tsp. ground cinnamon
½ tsp. sugar
3 cups carrots, sliced into thin circles
½ cup water
Pinch of cayenne or dash of hot sauce
2 tsp. lemon juice
¼ tsp. each salt and pepper

 

Directions: 
In a skillet cook garlic, cumin and cinnamon in oil for one minute. Add sugar, carrots, and water over medium-high heat until tender. Add cayenne, lemon and salt, and pepper, stir and serve.

Cucumber Yogurt Salad
1 cup plain Greek yogurt
1 cup seeded, chopped cucumber (unpeeled)
1 garlic clove, minced
½ tsp. salt
1 Tbsp. finely chopped fresh mint or ½ tsp. crushed dried mint

Directions: 
Combine yogurt, cucumber, garlic, salt, and mint. Serve as a condiment to fish and couscous in a separate bowl.

Fruit and Nut Couscous
2 cups instant couscous (whole wheat orregular)
2 ½ cups boiling water
2 tsp. grated orange peel
1 tsp. ground cumin
2 Tbsp. lemon juice
½ tsp. each salt and
pepper or more
¼ cup olive oil
¼ cup chopped almonds
¼ cup dried fruit (chopped dates, figs, apricots, or raisins)

Directions:
In a medium bowl, combine couscous (either whole wheat or regular), water, orange peel, cumin, lemon juice, salt,  and pepper. Cover the bowl tightly with plastic wrap and let it rest for 5 minutes. Uncover and fluff with a fork.

While the couscous is resting, heat the oil in a small skillet over medium heat. Add the almonds and stir until nuts are toasted, fragrant and golden, 3 to 4 minutes.
Transfer couscous into a serving bowl and top with dried fruit and toasted nuts along with the oil.

Moroccan Citrus Fish
¾ tsp. ground cumin
¼ cup olive oil
1 (15-oz.) can diced tomatoes or 1 pint of
grape tomatoes, halved
4 Tbsp. diced preserved lemon (see below)
1 cup chopped green olives
½ tsp. cinnamon
½ tsp. each salt and pepper
4 (6-ounce) fish fillets, each about 1″ thick

Directions:
In a large skillet over medium heat, stir cumin in olive oil for one minute. Add tomatoes, lemon, olives, cinnamon, and half of salt and pepper. Simmer uncovered, stirring until thickened, about 10 minutes. Add fish to skillet and season with remaining salt and pepper; simmer until fish is cooked through, 5-6 minutes. Serve fish and sauce atop couscous.

3-Hour Preserved Lemon
2 lemons
½ Tbsp. kosher salt
1 Tbsp. sugar

Directions: 
Cut lemons in half and squeeze out the juice. Dice lemons, including peel, removing seeds. Sprinkle salt and sugar. Put in a jar and cover. Let sit at least 3 hours at room temperature. Shake periodically before use. Refrigerate for up to a week.

Salted Sticky Dates
¼ cup olive oil
20-24 pitted whole dates
½ tsp. coarse salt

Directions: 
Heat olive oil in a sauté pan over medium-low heat. Fill the pan with dates and cook, turning dates, for 4-5 minutes. Once they are warmed, turn off heat to avoid burning. Serve on a plate sprinkled with coarse salt. Eat as is or over ice cream or yogurt.

Enjoy the sweet tastes of this Moroccan menu. Want more cruising food? Try our other menus to get inspired.

By Lori Ross, Southern Boating September 2017

Exit mobile version