First I want to thank you all for the warm welcome and amicable comments. It’s amazing how one can connect online nowadays and have the possibilities to share a passion.
Well, my brand spanking new galley (kitchen for the non sailors here :)) still has to go trough the final inspection in a couple of weeks. Before that happens , I’m not permitted to install any appliances, tools or systems to store food. Fortunately this gives me more time to source all kinds of gadgets and speciality food we’ll be playing around with later.
A couple of weeks ago I did receive my major delivery from Super Yacht Spares. You know that in the yachting industry not many Christmases are spend at home. Yet receiving lots of gifts. But when those palettes arrived, I was definitely jumping from excitement like a little boy on the merry day.
Shipment has arrived, 2 of 3 palettes
The Abeking & Rasmussen shipyard in Bremen, Germany provided us with plenty of room to store our inventory before we can move it to the yacht. It’s amazing how many ladles, pots, trays, sieves etc. are needed until you can say a professional equipped galley is complete. Don’t get me wrong, I can still cook great food in a tiny apartment kitchen. But when you have the option, you get everything you want, right? Our clientele is used to dine in superbe and gastronomic restaurants all over the world. I believe we have to deliver to that standard, even exceed them. And to do that I need all the equipment that helps me to bring out the best possible quality of the food served.
I’m especially exited about this huge sous vide machine and immersion circulator. On the old Excellence III I was trying to seal food with a house hold food saver. It works, but it can be very frustrating. And to hold a water bath at an exact temperature over a long period of time on a stove top is almost impossible. For all who don’t know sous vide cooking, it’s a technique invented from the convenience food industry in the mid 60’s. Food is gently poached in a sealed plastic bag under vacuum to infuse more flavors or / and preserve all of its juices and texture.
Proper size sous vide machine
Immersion circulator
Very proud I am about this amazing Swiss product, the Pacojet. It’s being used in the top restaurants of the world. I can best describe the Pacojet as a high tech ice cream machine. Likewise it makes great mousses, sauces and fillings. Since the last 4 years I’ve been making all ice cream and sorbets myself, thanks to the easy process of this machine. You simply make a recipe of choice, freeze it in a beaker for 24 hours and then spin it trough the pacojet. The result is a silky, smooth and airy texture.
Pacojet ❤
Oh oh, I’m getting a bit to technical now. As you can see, I can’t wait to really start cooking 🙂 I’ll post some of older recipes soon, which can be made at home without fancy equipment!
By the way, batterie de cuisine is the professional French term for all non stationary kitchen tools.
Thanks for looking and see you soon.
Remo
Luxury Yacht Cuisine 
Try Carta Fata Bags with it…..
Would love to hear your experiences with the modernist gear. I’ve got everything you mentioned above, but in my earthbound kitchen and am looking for experiences aboard yachts. Sous-vide seems perfect for galleys in heavy seas, but I always have at least 2 different temperature immersion circulators (usually meat/poultry temps and veggie temps).
The pacojet is the best kitchen tool ever 🙂 Any problems getting a freezer on a yacht that can keep -20c?
Hello Justin, thanks for your interest.
Actually a sous vide bath doesn’t work very well at high seas. When the container is filled with water, it will splash over the sides. But luckily we try to avoid cruising at rough seas. We use the technique to do lots of mise en place. For example vegetables that take long cooking or preparation time. Custards for ice cream, confit of duck or pork belly, etc. During a guest trip the days are very busy and it’s nice to have some backup.
I’ve been working with the Pacojet since 10 years and wouldn’t give it away. Our freezer is massive and keeps the temperature perfect. I usually have about 20 different flavors of sorbet and ice creams, including savory.
My newest addition is a dehydrator. It’s really cool to do fruit and veggie chips as garnish. I’ve played around with dehydrated mousses, fruit leather etc. It’s amazing how the flavor intensifies.
Cheers
Remo