It seems nearly every RVing couple I speak to these days uses their coach’s galley, or kitchen, to prepare everything from tea and toast to 18-pound turkeys.
During a recent conversation with coach owners Rick and Joyce Eagle, from Warrenton, Virginia, Joyce revealed to me that when they shop for and compare new recreational vehicles, the galley is the first thing she looks at. “We use it all the time,” she said. And not just for herself and Rick, but also for their whole camping club. “Recently I prepared a Mexican fiesta for 21 people.”
Because it’s so central to the RV interior, the galley can easily turn into a popular depository for items such as keys, hats, glasses, books, sunscreen, or pet leashes. To keep the galley counters clear of unsightly clutter, place a couple baskets or plastic storage bins in the living area or cockpit where these articles can be conveniently tossed and still remain easily accessible. If room permits, you can even designate a galley drawer to stow away such items. “Once you have things in place, keep it that way,” Joyce said. “Organization is a must.”
Countertop appliances are designed to help streamline food preparation, but they can also be bulky and get in your way. Carefully consider the appliances you keep out on the countertop. If an appliance isn’t used daily, store it, and take it out as needed. Some frequently used items can be attached directly to the bottom of a cabinet — items such as can openers or paper towel holders — to help clear counter clutter. To keep countertop items from shifting and sliding around during transit, Joyce suggested using non-slip shelf and drawer liners. “I use this stuff anywhere I want things to [grip and] stay in place,” she said. “I even put it between my pans to prevent noise and scratching.”
Spend time arranging the pantry. Place frequently used items toward the front of the pantry to help keep them within easy reach and reduce the chance of items tipping over. If you need more shelving, add a multi-layered Lazy Susan. Store dry goods in plastic see-through jars or containers with lids for quick and easy access.
The refrigerator/freezer is another place where organization should rule. Avoid overfilling the box. Keep commonly used condiments and beverages in the same location, when possible. This will help you avoid opening the doors frequently and for prolonged periods to search for these items. It’s wise to clean out your fridge/freezer at least once each week.
With space at a premium, stocking up on loads of cookware is difficult, but there are some essentials you’ll want to have on hand: a ten inch chef’s knife, paring knife, serrated bread knife, nonstick frying pan, three quart saucepan, small roasting pan, measuring cup and spoons, colander, nine inch casserole pan, loaf pan, muffin tin, pie pan, eight inch baking sheet, mixing bowls and cooling rack. Common cooking utensils you may want to add to your inventory include a wire whisk, rubber spatula, vegetable peeler, long handled fork and tongs, large spoon, meat thermometer, soup ladle and rolling pin.
There are many clever, multi-use products on the market ideal for RVers. “I like the West Bend crock pot,” Joyce said. “The pot is separate from the base and the base can be used to grill sandwiches, too.” She also finds that a hand mixer, mini food processor, blender, toaster and electric skillet are a few of the traditional products she can’t leave home without.
Cookbooks are a valuable resource in meal preparation, but like cookware, can take up valuable space inside the RV. If you travel with a computer, it’s easy to organize your favorite recipes in an electronic file folder. An easy way to store recipes for manual reference is by keeping a spiral notebook with separate pages to handwrite entries or attach information cut from magazines or product packaging.
Getting and staying organized in the galley can really pay dividends when dry camping. Cutting foods into smaller portions will help reduce cooking time. Put food to be baked in the oven during the pre-heat cycle, and revise the cooking time accordingly. Pre-cook and freeze food before arriving at your dry camping location. (This also helps avoid putting a strain on limited water supplies.) Joyce does most of her cooking outside when dry camping and also uses as many disposable products as she can to reduce clean up. “If I need the microwave or any other appliance, we just start the generator,” she said.
A smartly stocked, well-organized galley is a good idea for all RVers, but a necessity for Rick and Joyce. “We’re leaving for a rally in a few weeks,” Joyce said. “My job is to feed a pancake breakfast to approximately 200 people.”
You may never find yourself called upon to prepare a meal for the masses, but with the right tools and a little organization, you’ll be prepared for anything. |
Getting and staying organized in the galley can really pay dividends when dry camping.
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