One of My Secret Weapons

The galley tool I could not live without on SV Duende

Cooking is a passion of mine – one of my creative outlets, and one that brings a lot of enjoyment to all the Duende crew. There is an art and science to cooking food from scratch in a small galley, and over the years and through a lot of trial and error I’ve developed a set of tried and true methods that work – at anchor and when on passages.

Cooking underway is always the biggest challenge – especially in rough seas. I’ve become pretty good at putting meals together when conditions are robust. I make generous use of non-slip mats on the counters and am a master at keeping things from going for a fly across the galley when we hit a wave or get rolled.

I always manage to serve up delicious and nourishing meals – they keep everyone’s strength up and give us all something to look forward to. “What’s for dinner?” is often the topic over morning coffee. We talk about what we are going to have, how it will be cooked, what it will taste like, and then have the day to fantasize about it.

This is a great saying in Spanish, “A barriga llena, corazón contento” means “full belly, happy heart”. We live by this here on SV Duende. No one goes hungry and the food is always excellent. Great food does much for morale and has become part of the attraction of crewing on Duende. And it keeps the cappy happy.

One of the galley tools I have come to rely on, especially when we are underway, is my trusty pressure cooker. I have had the same one for 13 years now. In fact, it was one of the pieces of gear that we deemed worth bringing along from Tahiti to Fort Lauderdale when we sold our last boat transferred our life to this one, halfway around the world.

I looked long and hard for a stainless-steel model with a heavy gauge bottom that would work well on my gas stove, but that also had short handles on the lid, for easier storage in my onboard cupboards. My model is a Fagor, manufactured in Spain. It’s never failed me in the 13 years I’ve been using it, and like so many things that were built to last, you can’t buy them anymore. I hope I never have to replace it.

My trusty Fagor, may it last forever - original photo by LJ

Some people are afraid of pressure cooking. The newer models have been somewhat socialized with the label of “Instant Pot”. These are an electric version of a pressure cooker that uses the same science but I guess can be less intimidating. Most recipes for instant pot cooking can be adapted to a stove top pressure cooker – and vice versa. Either way, these cookers are an indispensable addition to any galley, small or large – whether on a boat, in an RV, or in an off-the-grid cabin. In fact, I’d probably use my pressure cooker just as frequently if I lived on land again.

The reasons are many. Pressure cooking is fast, (I can make risotto in 7-minutes, cook dry beans or turn pasta into a one-pot meal in less than 30). Therefore, we use less propane, (good for those of us in remote places, where refilling propane tanks can be next to impossible). Pressure cooking doesn’t create as much heat (good for those of us who live in the tropics or suffer through hot summers). It also allows you to use cheaper cuts of meat, or the questionable cuts you often get in the third world (everything can tenderize when cooked under pressure).

Last night, on Wallis Island, a friend from another boat joined us for dinner. I made an Asian Beef Noodle Soup in the pressure cooker. One of our friends called this a “flavor bomb” when she tried it – and that’s a great description. Beef that gets oh-so-tender after cooking at high pressure for 30 minutes, strips of shitake mushrooms that take on a meaty texture of their own, onions that are practically dissolved into the broth, seasonings for hot and sour notes, and tender rice noodles. It’s the Duende version of Pho, what’s not to love? Served with Green Papaya Salad over crispy lettuce, every bite was a pleasure. We slurped down every drop in our bowls and there were even leftovers for today’s lunch – it was a really good one.

Simple ingredients, amazingly delicious outcome - original photos by LJ (who is clearly no food stylist 😜)

My pressure cooker is my secret weapon in my galley here on my boat on the ocean, but no matter where you live and cook, if you are curious about pressure cooking and have never tried it, maybe it’s time. Don’t be afraid.

Anything that yields tender results and bigger flavor in a fraction of the time it normally takes to cook is so worth it. It’s likely the only time that you will think intense pressure is a good thing.

Sail on fearless crew! LJ

Question for the crew: I have a full repertoire of go-to-recipes that I’ve adapted for my small galley with manual tools and sometimes robust conditions. I’m thinking of sharing some of them in Shellphone Chronicles. Please let me know in the comments if you think this would be a good addition.

To all my constant readers, thank you for coming along on this voyage with us. I’m amazed and very grateful that you are interested in my writing. It brings me joy. Please invite your friends and family to join us. All are welcome onboard SV Duende.

If you are new to the crew, you should start at the beginning of this adventure with the Duende Origin Story Part 1 (and 2, and 3, and 4).