What advice/tips would you give women in setting up their galleys, in preparing to cook aboard?
Good lighting, ventilation, sufficient counter space and a well functioning stove are a plus for an efficient galley.
Check the safety issues of the galley also, a fire onboard is extremely dangerous, making quick and easy access to a fire extinguisher and fire blanket very important. Marine stoves are generally small so ensure pots, pans and ovenware fit efficiently and fiddles secure them safely. My galley runs fore and aft, therefore in heavy weather I am open to being tossed amidships. To prevent this I run a detachable retainer strap across the galley bench top to keep me in position while cooking.
Focus on simplifying your requirements; that is, leave behind the fine china, the complex and power hungry gadgets and those ‘once in a blue moon' utensils. However to avoid that camping out ‘afloat' feeling, with careful consideration some home comforts should make it aboard. Eg, my tableware is sensible Corelle, but I do have my favorite ceramic tea mugs in tow and wine glasses too.
When provisioning for a passage, include variety and options to enhance recipes and have a happy crew. Eg herbs & spices not tried before or specialty grains like buckwheat, couscous and quinoa. Always check expiry dates of products. Inventory provisions and list their storage places. Most-used items should be readily accessible and I always have measuring cups or spoons already in containers, for easy measuring.
Just prior to departure I will:
1) Prepare several meals and extra baking.
2) Make up a variety of bouillon, garlic, spice and herb mixes, for easy and tasty addition to rough weather meals.
3) Ensure plenty of snack food is at hand eg dry fruit, nuts, granola bars, cookies, crackers and cheese.
4) For a satisfying change from regular tea & coffee, have a variety of instant soups & herb teas at hand.
5) Stuff the coffers with guilt free chocolate.