My RV Kitchen

Evada Cooper – (Lady E)

She is a RV cookbook author, long time restaurant owner and fulltime RV’er, who travels and works alongside her husband, Terry Cooper – Professional RV Maintenance Instructor & founder of Mobile RV Academy. Their mission: they bring awareness to the ‘How-To’ of being successful in the RV lifestyle and educate outdoor enthusiast to be the ‘Do-it-Yourself’.

Caring for the Galley/Grey Tank

The grey water tank, which holds water from the RV kitchen, is often referred to as the ‘Galley Tank’. In some of today’s floor plans, a large amount of water is utilised in the clothes washer, dishwasher, shower, bathroom and kitchen sinks. Due to this demand, RV manufacturers may install a second grey water tank, which divides the water usage, leaving the kitchen grey water to be called ‘Grey Tank 2’ or ‘Galley Tank’. All manufacturers are not consistent, so please refer to your monitor panel for specific names used.

Follow these rules for keeping your galley tank healthy:

Keep plenty of paper towels on hand. Wiping out soiled pots and pans, before washing, will keep food particles from accidentally going down the drain. Be aware that many foods contain oils that will eventually clog your kitchen drain.
Never pour hot or cold grease/oil down your drains. My favorite way to dispose of hot oil is to first cool slightly, and then pour into an empty can, or left over empty container/bottle, then cap tightly closed. Once cooled completely, place in the trash can.
Use natural cleaners like white vinegar or baking soda, to keep your family and RV kitchen plumbing safe.
Keep your galley tank clear of grease build-up and organic sludge by dropping in a dissolving deodorizer tablet(s). These can be purchased at most all RV supply stores. Continue to use these tablets to keep the galley and grey water lines open, flowing and odor-free.

Storage Tips – No Flying Saucers or Hide & Seek!

The traveling nightmares! How do we counteract the disaster of flying saucers and hide & seek? Let’s face it; going down America’s highways is equivalent to a 7.0 earthquake.

These valuable tips can help the rough encounters:

Line those drawers and cupboards with a thick cushioned shelf liner. Once down, little movement will take place. (Cut rounds or squares of liner to place ‘in-and-between’ glass or stoneware plates & saucers. Sturdy paper or foam plates work well, too.
Place heavier items inside the lower cabinets and lighter items on top. Whether in the pantry or a small appliance cupboard – make this a rule of thumb.
Use plastic containers whenever possible, preferably ones that are leak-proof. Should something hit the floor, you’re covered. I’ve found sets of containers that have the same size footprint with only the difference in height, so all my lids are the same size. I can’t express how wonderful it is to reach into the drawer and my fingers find a lid that will fit all my containers every time. Also, don’t rule out heavy duty zip-lock bags. These work well in the refrigerator and the freezer.
Consider ‘themed’ baskets and storage boxes to control those smaller pantry items, whenever possible. Example: store hot chocolate envelopes with all of the condiments – miniature marshmallows, cinnamon, nutmeg spices or whatever your heart desires. Easy access and transporting when everyone heads out to sit around the campfire to enjoy the evening….and this eliminates the hide & seek!

Sheila’s Cheesy Potato Soup

Recipe from The RV Centennial Cookbook, page 55. Submitted by – Sheila Boggess of Prairie Hill, Texas – In her youth, Sheila camped with neighbors, who owned a pop-up RV. She recalls even now…. her memories of RVing are still her favorites, after all these years.

Ingredients:

6 or 7 medium potatoes, peeled and cubed,
water to cover potatoes while cooking,
1 pint sour cream (note: using fat-free sour cream does not make the soup as smooth, but it tastes the same and is healthier),
1 lb. Mexican Velveeta, cubed; regular Velveeta can be used, if preferred,
real bacon bits. or crumble several slices of cooked bacon,
green onions (chopped)

Instructions:

Cover peeled, cubed potatoes with water in a large pot or Dutch oven. (Use more water for thinner soup.) When potatoes are tender, add sour cream and cubes of Velveeta. Heat over low heat, stirring nonstop. When cheese is melted, soup is ready. Add green onions and bacon bits just before serving.

Note from Lady E Cooper:

I personally have made this potato soup many times. Not only does it taste delicious….it is easy for the RV kitchen – only 20 minutes cooking time. Plus, it’s one of my favorites for the cooler months. I hope it will become one of your favorite RV recipes, as well. My personal tip is to serve this soup in your favorite bread bowl… then sit around the campfire to enjoy!Tailgating Food Safety!

There is nothing like RV tailgating – whether it’s football, car races or a weekend at a county fair – outdoor cooking and entertaining is at its best. Take the time to be educated on food safety, to insure your RV tailgating experience is a real winner.

Keep your hungry crew safe, by following these food preparation safety tips.

Bring plenty of water, if none will be available on site,
A supply of soap, paper towels, wet disposables and sanitizers for cleaning hands and other surfaces,
If a cooler is used to store raw meats (beef, poultry, etc.), wrap each type of meat securely, in separate wrappers, to prevent cross contamination. Use multi layers of ice, to maintain a constant temperature of 40 degrees F. or lower.
Use a food thermometer, to avoiding over or under cooked meats. Keeping everyone safe from harmful bacteria is the key objective.
Never partially cook meats, to finish cooking at a later time. Cooking to an unsafe temperature allows harmful bacteria to survive and multiply. Remedy this issue by cooking to at least 160 degrees F. and holding for at least 3 minutes. Choose higher temperatures for more desired doneness.
In hot weather (90 degrees F or higher), never let foods sit unrefrigerated for more than one hour. In cooler weather, no more than two hours is acceptable. Toss any leftovers should these time guidelines be broken. It is better to be safe than sorry.

Whether choosing make-a-head recipes served out of the refrigerator, or a feast straight off the grill…. kick off your tailgate party with pizzazz.

Small Appliances 30 vs. 50 amps

Think about the small kitchen appliances that you enjoy using – because it does equate to: 30 Amps vs 50 Amps. How much electrical power is needed for those small appliances planned for your RV kitchen?

Make your list – coffee maker, crock-pot, Ninja 3-In-1 Cooking System, hand mixer, toaster, etc. – you’ll find this list will grow quickly.
Things to know – the two common sources of RV electrical power provide:

– 30 Amps delivers 3,600 watts of power (some of the other brands), and

– 50 amps delivers 12,000 watts of power (All Redwood RVs)

Located on the back of each appliance is an electrical data plate, which indicates the amount of watts (electricity) required to run that appliance properly.
To calculate an RV’s complete electrical load, you should include at least one air conditioner (2,400 watts on startup) and the water heater element (1,500 watts). Both of these appliances cycle on and off, which means the electrical load is not constant. However when both are drawing power they require 3,900 watts.
Therefore, 30 amps (3,600 watts) is insufficient to power one air conditioner and the water heater without adding lights and appliances.

Ask yourself – What is my lifestyle?

A minimalist will require less, so 30 amps could be sufficient. Or, your list of appliances could very well demand a need for 50 amps and going BIG on AMPS, will be the way to go.

Your perfect RV kitchen should be able to handle the electrical power requirements of the small appliances that you love to use…… so shop smart.

RV Refrigerators – 5 Biggest Mistakes!

Do you see ice forming on the metal fins located on the inside back wall of your RV fridge? Are you throwing out those sandwich fixings before having a chance to use them? Avoid these most common mistakes that cause food waste.

Over packing – The signs of over packing are – frosting of the fins that are located on the top-side of the back wall; temperatures falling below or rising above the desired ‘safe range’ 38 – 41 degrees Fahrenheit, or (4 – 6 degrees Celsius). Allowing for proper airflow to circulate around foods should result in maintaining a proper temperature with no ice buildup. To monitor the temperature, place a thermometer on a shelf that is visible every time the door is open.
Storing dairy products on the door – The warmest part of a fridge is the door, which may result in faster spoilage of items stored in this area. Placing dairy products, such as yogurt, butter and milk, etc. on the shelves, should result in a longer life-span of your foods.
Not storing fruits/vegetables in crisper drawer – Keep lettuce, broccoli, and other veggies in produce drawers. Storing a cut onion? Wrap it in plastic and place it in the crisper to keep it from flavoring nearby foods, like milk. (Note: Not all refrigerators have crispers – using the crisper bags that can be found at many home stores can give you great results)
Not wrapping food tightly before freezing – Whether you use zippered freezer bags, heavy-duty plastic wrap or aluminum foil, remove the air by smoothing the wrap around the food. When using storage containers, choose sizes appropriately. By filling the container to the top reduces freezer burn, but give the food enough room to expand as it freezes. My favorite method of freezing is to use vacuumed sealed storage bags (Food Saver – for example).
Failing to do your annual cleaning of the back-side of your fridge – These things you can do yourself. Cleaning the burner assembly to remove debris like dust, spider webs and other insects – checking the cooling fans to insure proper working order. The need for proper AIR FLOW is so important for your fridge to maintain its efficiency. Defrost the inside of the freezer regularly (there is a high probability this will be required several times per year). Do not allow frost buildup to slow down its cooling ability.

Foods – Getting More into a Smaller Footprint

Keeping our RV refrigerators packed full of our favorite fresh fruits and vegetables is not realistic, due to the potential of food spoilage. However, there is a way we can stock our pantries with a wider variety of foods that is lighter in weight and more nutritious than canned goods. It is through the simple process of dehydration. By dehydrating, we extract moisture from fruits, vegetables and even meats, so we can get more into a smaller footprint in our RV.

Here are some dehydrating facts:

The most natural way to prevent food from spoiling is preserving it by dehydration,
It is a proven fact that dehydrating your foods saves you money. Buying in bulk at a farmers market, or while it is in season is very cost effective, while nothing is better than organic home grown fruits & vegetables.
When done properly, foods can last for months and even years.
Reconstituting foods with water or other desired liquids will only take 5 to 20 minutes depending on the temperature of the liquids and density of food.
It is a perfect option, if you are into the healthier lifestyle.

What a wonderful thought – Imagine going out to the campsite, after a long week of work, and not having to spend valuable family time going to the grocery store for supplies. All your food prep has been achieved through dehydration and you bring all your meals with you in your RV in a small footprint of storage.

RV Convection/Microwave Cooking

Limiting propane oven usage can prevent heat buildup inside the RV and can save money. These are smart energy decisions. By including a convection/microwave oven in your next RV kitchen, it provides a great option to cook those delicious recipes you enjoy, and is a smart way to save time and energy.

Tips to know about the RV Convection/Microwave Oven:

Check to make sure this appliance is vented properly on the backside of the unit. All heat should escape to the outdoors rather than having the heat buildup indoors. Check the outside vent cover to insure it is in the open position when in-use. Lock the vent cover to a closed position when traveling – high winds can cause it to break off.
Use containers that are high heat resistant. All types of cookware can be used inside this appliance on the convection settings, including metals. When using the ‘microwave only’ option, stick to the ‘microwave use only’ cookware.
Most all convection/microwave ovens have the ‘convection plus microwave’ cooking option, which is the best option when recipes call for an hour or more of cooking time. Convection provides about 70% of the power required with the remaining 30% from the microwave. This option considerable reduces cooking times by up to 25 to 30%. When a recipes calls for less than an hour of cooking time, I use convection power only.

Kitchen Storage: Items That Work Best!

How can we maximize our limited RV kitchen space? By choosing to use the right storage containers and utensils in our kitchens. Here are some great storage suggestions:

Choose storage containers that have straight-lines that can maximize every square inch of your cupboards.
Move pantry items out of the various boxes and odd shaped jars and into storage containers that are clear plastic or acrylic that are stackable and have inter-locking lids. This will allow for better use of space when you travel. Don’t forget to place the cooking instructions and labels inside the storage container for later use.
Mixing bowls that nest nicely, staying with the straight lines, if possible. Angles on our bowls can chew up valuable storage space.
Choose pots, pans & skillets that also nest. Look for a nesting set that has a variety of sizes but can be stacked and stored in a smaller footprint.
Install a plastic magazine rack to the inside of a cupboard or pantry door that can house all your loose aluminum and plastic wraps as well as the different sizes of boxed baggies.
For larger serving utensils, chip-clips and other odd shaped kitchen items, place them in one or two storage containers to keep them under control and in one location.

Which Kitchen Is Right For You

Which kitchen is right for you?

I know you’re scratching your head wondering, why I would ask this question here on the forums, but there is an important reason. I do believe we have A LOT of readers (guest users) who are lurking in the back of the class ☺ – taking a peek at what the owners are saying about their choice of product. They are still in the looking stage of their lives and the decisions of which RV do I buy….is more than likely on-the-fence. Don’t you agree? So please…. indulge me as we explore this topic.

While the RV type, the price or the floor plan may drive the RV buying decision, statistics show that the two most critical items (deal makers or breakers) for today’s buyers are 1) kitchen and 2) bathroom.

Whether you purchase your RV new or used – or you are considering the full time lifestyle, or a just weekender, one thing we know for sure….. Family, Friends and Food make up the right recipe of the successful RVing experience, we all are dreaming to experience. So choosing the right RV Kitchen is essential to being a Happy Camper.

Regardless, if you are a gourmet cook that loves to pre-plan and prepare meals ahead of time, or you are someone who just chooses the simplicity of a microwave and a campfire, we have these 3 things to consider when choosing the right RV kitchen.

Storage – Every RV has limited space and there are a lot of kitchens on the market that have very narrow and shallow cabinets for storage. Make it your quest to know ….how much space you must have for things like food, cookware and utensils? On RV shopping day…. take a small measuring tape with you to size up the storage areas. Check the depths behind those cabinet doors and in drawers. For me, this is a critical step. The last thing I want to happen on travel days…. is to stick my gourmet coffee maker in a box on the floor while traveling down the road instead of having a SAFE designated place for all the must haves I enjoy using in my kitchen.
Space for Food Prep – Look for valuable counter space around the stove top and sink area. Is there enough room for your recipe books, mixing bowls, large & small pots and utensils? In some kitchens (on the RV market) the only food prep area found is on the dining table. If you require more space – shop accordingly. Years ago, I lived full time in RV kitchens that lacked in both storage and food prep space. I was definitely NOT a happy camper…..so again, this is a critical issue.
Clean up area – Do you require a large deep sink? How about a place for draining / drying dishes? Is a dishwasher something on your wish list? Regardless of who we are….We all have clean-up so how do you accomplish this task with ease?

I hope you will agree…. these 3 points are very important and I know that ALL Redwood owners are very pleased in how these areas are well thought out and do make us Happy Campers in the RV kitchen.

*** A special note from the author – Keeping a critical eye on these three areas will help in finding the RV kitchen that is right for you!