Category Archives: Techniques

Homemade Biscuit Mix

Posted on September 28, 2013 by Heather

This blog post is by request of  fellow cruisers looking for something to replace Bisquick — a product that is hard to find in Mexico.  Bisquick-like biscuit mix is incredibly easy to make.  We did taste tests cooking biscuits and … Continue reading →

Posted in Provisioning, Recipes, Techniques | 1 Comment

Fresh Mozzarella Revisited

Posted on September 2, 2013 by Heather

When I first wrote about making fresh mozzarella aboard Legacy (Fresh Mozzarella) I noted that the texture of the cheese was different from what I was used to ashore.  Since I have access to a shore-based kitchen this summer, I … Continue reading →

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“Season to Taste” — What exactly does that mean?

Posted on August 2, 2013 by Heather

In many recipes you’ll see the words, “season to taste”.  Most cooks just throw in a little salt and pepper and hope for the best, but there are some useful techniques to produce better tasting food.  With the recipe below, … Continue reading →

Posted in Main Dishes, Recipes, Side Dishes, Techniques | Leave a comment

Dealing with a Whole Chicken

Posted on June 22, 2013 by Heather

While chicken is available almost everywhere in the world, in some places it doesn’t come neatly portioned into boneless breasts, or even into bone-in parts.  So, assuming you don’t want to roast a whole chicken in your galley stove, what … Continue reading →

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Fresh Mozzarella

Posted on April 17, 2013 by Heather

We love fresh mozzarella and it is the cheese that attracted me to cheese-making in the first place.  I’ve made it ashore, but this was the first year I tried making it aboard.  Our results, although delicious, were somewhat different … Continue reading →

Posted in Appetizers, Main Dishes, Recipes, Techniques | 1 Comment