Cooking in a RL24 started out as a challenge, but I feel
I have successfully mastered it.
From the cook's point of view the essential things when
boating or camping is to have thng set up so you can stop and have a coffee
break or meal without spending most of the time unpacking things. All the
everyday condiments and sauces are readily at hand in special shelving
which we made ourselves, with the rest of the food in a roller bin on one
of the single bunks. The crockery is in a specially made cupboard that
holds all we need.
The other important item is keeping the food hot, there
is no point in putting in the effort if the end result is luke warm food.
I also hated having to rush into eating. Solution: I purchased
3 Asian claypots - similar to casserole dishes except they are unglazed
on the outside and can be used on the open gas flame. I made covers for
each - square of wadding, enclosed in cotton material with velcro sewn
at the corners. You heat the claypot with a small amount of water
until the water is boiling. Empty out the water and wrap the claypot in
a cover. As you finish cooking a dish eg rice, stew etc, transfer
it to the claypot and reseal the cover. The dish will keep hot for
at least 45mins and warm for a lot longer. Depending on the dish, I let
it finish cooking wrapped in the claypot.
The layout of the 'galley' means you can straddle the
seat on the keel housing and swing between the sink (has a chopping board
as a cover), table and stove. Extremely good for the hip joints!!