My Chemistry Lab
April 2001
The captain calls our galley my chemistry lab since I am always experimenting with new recipes, methods and ingredients – using him as the guinea pig. Here are some fun recipes that make me think of science projects. They lend themselves very nicely to preparation aboard a boat. I’ve tried them all and, as improbable as they sound, they work great.
Ice Cream in a Baggie - I got this from Sandra on “Amiticia”. We’ve had great fun sharing it at the Marina. Try having your dinner guests; “shake their own dessert”. We intend to treat ourselves to this sometime when we are in the middle of an ocean crossing.
½ cup milk
6 Tablespoons Salt
1 Tablespoon sugar
¼ Teaspoon Vanilla
1 Large and 1 Small Baggie
Combine milk, sugar and vanilla in a small Ziplock™ Baggie and seal. Fill a large (gallon size) Ziplock™ Baggie half full of ice and add the salt. Put small baggie inside large baggie and seal. Shake for 5 minutes. Presto! Ice Cream!
Breakfast in a Baggie - I don’t know what I’d do without an ample supply of Baggies on board the boat. I use them to mix pancake and cookie dough. They are great for marinating meat and seafood. I also use baggies to mix the filling for deviled eggs – clip the corner and you can squeeze the filling out into the eggs with no mess. Just remember – they are plastic and should always be carried to shore for disposal, NEVER dumped in the water. This recipe was given to me by Annie from Cedar Mills - and it really works!
1-2 eggs per person
1 T. milk
Any add ins you might like; such as, cheese, ham, or onions
One large freezer zip-lock bag
Bring a pan of water to boil. Each person puts 1-2 eggs in a bag and adds
a little milk. They can then add any other items they like that you have.
Squeeze the stuff in the bag to mix it. BE SURE IT IS CLOSED TIGHTLY! Place bags
in boiling water and cook until done - about 3-5 minutes. Voila' an instant
omelet you can eat right from the bag, The best part... no pan to clean!
Incredible Pie Crust - I couldn’t believe it would really work. Makes 2 simple, no-fail 8-inch pie crusts!
2 Cups Flour
2/3 Cup vegetable oil
½ Teaspoon Salt
1/3 Cup Cold Water
½ Teaspoon Baking Powder
In a medium sized covered plastic bowl, combine dry ingredients. Add vegetable oil and water. Place lid tightly on bowl and shake about four times (floor to ceiling motion), remove lid and, like magic, the dough is ready to roll. You may want to use your hands to pick up any little crumbs that didn’t form into the ball. Divide dough in two pieces. Place each one between waxed paper and roll out to the size you want. The recipe will make two 8-inch crusts perfectly.