How to cook in the middle of the Atlantic !!!
Where we are now! Thomas and Andreas Ambra Food Blog, Arc Atlantic crossing 2022, from Thomas and Andreas Cooking on board can be quite challenging As we are both passionate hobby cooks we wanted to challenge ourselves and see how good we could cook in the middle of the Atlantic. Preparing the meals We had the luxury to prepare everything in an rb&b apartment in Las Palmas during 7 days prior to our departure on the 20th November 2022. Cooking with a view So we decided to precook and pressure can about half of the hot dinners. We planned for 16 days plus 2 days safety on top. Andreas had brought a pressure canner on his lap as hand luggage in the airplane from Cologne. An unusual carry on item in an airplane seat. Next challenge was to find the properly sized pressure Glas containers in Las Palmas, that would fit our pot. For 8 dishes needed around 24 containers. After several scouting trips in the neighborhood and with the help of scout Melli, we bought about 30 containers plus some smaller sized ones for confined tomatoes and garlic. This allowed us to pressure can our precooked meals at 120 degrees in order to make sure any botulism (although very rare) is wiped out. We decided to precook about half of the dinners and cook the rest ‘live’. We managed to cook about two meals a day in the apartment as the glasses had to be under pressure for an 1,5 hours. We prepared oriental lamb with raisins, figues, pine nuts. Spanish porc with walnuts and apples. Rabbit stew with roasted chestnut sauce, a really good Bolognese with self made veal stock, Italian Salciccia sauce with anis and white wine, chili von carne with chipotle jalapeño and smoked peppers, boeuf [...]
