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Beef Jerky

 

We've successfully dried beef onboard.  Thinly slice lean beef (topside works well) marinade it in whatever takes your fancy and then hang it out to dry.  Worked well in the red sea with low humidity and strong sun but watch for the dust.

 

Bottling

Pasta sauces, casseroles, vegetables etc can be susccessfully bottled onboard.  Part cook your required dish.  Place into sound sterilised jars with a tight fitting lid and secure.  Place the jars in a pressure cooker with water about 1/4 the height of the jars.  Seal the lid and bring up to full pressure for approx 15 minutes.  Remove from the heat and allow the pressure to release slowly.  Test the seal on the jars and reject any that have not sealed properly.

 

Cockroaches

First line of defence is to stop them getting onboard in the first place.  Eggs can come aboard on shoes and especially in cardboard.  Try and avoid mooring alongside quays with piles of fishing nets.  Wrap sticky tape sticky side out on mooring lines to catch them climbing your lines.  Sprays are available which have a long term effect so spray around hatches, portlights, companionway, and nooks and crannies, some like Pif Paf have a residual effect for up to 6months.  Pif paf have now developed an external spray that can be used on the quay or on deck.

 

Cheesemaking

 

Basic Soft Cheese

Ingredients

2 litres milk

1/3 cup of lemon juice


Directions

In a large pot, heat the milk to 80 degrees C (175 degrees F). Add about 2/3 of your lemon the juice and stir well. Cover and let the milk set for 15 minutes. What you are looking for is a clear separation of the curds and whey. If the whey, the liquid, is still milky then add more of the lemon juice till it sets


Pour the curds into a colander lined with cheese cloth.


Tie the corners of the cloth together and hang the bag to drain for 1 to 2 hours, or until the curds have stopped draining Remove the cheese from the bag and add salt and herbs to taste.

 

Powdered milk works just as well but tends to yield less cheese.