Maybe it is the never ending winter this year, but I have decided to start a new thread on this blog to report on cooking issues that I have been exploring in the previous years. You may have noticed this only in one of the recent posts on the blog, but I have been engaged in exploring "slow cooking" and "sous-vide" cooking for quite some time now, and would like to share our experience with you, as sailors on a boat...
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| Source: http://photo.ina.fr/volumeLR/ina_volume20101011/44292345_26797098/m_167707852_0.jpg |
There has always been an issue in getting fresh product on board of sailing boats to prevent scorbut. When the Dutch colonised the Dutch indies (Indonesia nowadays) they started producing wine in an attempt to replenish sailing ships on their way to Batavia with scorbut preventing "muscadet",
first produced in 1659. From 1688, with French religious wars ongoing, the huguenots fleeing away from France started the production of scorbut preventing wine in the "French corner" of South Africa, which was instrumental in the trade with Dutch Indies. Still nowadays, you can find the best of French wine in that corner of the world...
There out to be a way to prevent scorbut for sailors without requiring to load bunch of wine bottles on board, like the "Shadok Marin". This is the aim of this new tab, to show you how nowadays, Belisama plans to prevent scorbut on board with our necessarily loading lots of small bottle in the boat.
