‘Cooking in an RV kitchen’ — part 4 – Additional hints, resources
Five additional small space hints
- Clean as you go. Keep valuable counter tops clear so you don’t feel overwhelmed with all the dishes.
- Use thin, flexible plastic cutting mats that come in all sizes. After chopping vegetables or nuts, you can pick it up, bend it in the middle to form a funnel, and dump everything in a pot or bowl. These mats are inexpensive and can be stored standing up on their edges in the slightest space.
- When possible have multiple uses: measuring cups as mixing bowls and cooking vessels as serving dishes.
- Drop leaf or gate-leg tables add valuable counter space and can be stowed when not in use.
- Speaking of stowing, when putting supplies away, keep heavier items as low as possible. “Never forget that an RV is a vehicle that has to keep you safe at 55 mph. Shifting loads can affect braking and cornering,” says Cooking Aboard Your RV author Janet Groene.
RV cooking book, Websites, hotlinks
- The Cooking Ladies’ “Recipes from the Road: Stovetop Creations and Travel Adventures” by Phyllis Hinz and Lamont Mackay (Ten Speed Press). TheCookingLadies.com.
- “Great Getaway Grilling” by Evanne Schmarder (RV Cooking Show). RVCookingShow.com.
- “My RV Kitchen and Favorite Recipes” by Vicki Kieva. (RV Travel Adventures). RVKnowHow.com.
- “The RV Centennial Cookbook: Celebrating 100 years of RVing” by Evada Cooper. (TSTC Publishing). MobileRVAcademy.com.
- “Cooking Aboard Your RV” by Janet Groene (Ragged Mountain Press). CampAndRVCook.blogspot.com.