{"id":4561,"date":"2025-04-01T13:49:18","date_gmt":"2025-04-01T11:49:18","guid":{"rendered":"https:\/\/blidosundsbolaget.se\/?page_id=4561"},"modified":"2025-04-01T13:49:20","modified_gmt":"2025-04-01T11:49:20","slug":"the-galley-the-steamships-kitchen","status":"publish","type":"page","link":"https:\/\/blidosundsbolaget.se\/en\/the-galley-the-steamships-kitchen\/","title":{"rendered":"The galley, the steamships kitchen"},"content":{"rendered":"\n \n \n \n \n

\n S\/S Blid\u00f6sund's restaurant\n <\/h2>\n\n \n
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Lease in the Early Years, 1911<\/strong>
During the first fifty years, the restaurant operations of S\/S Blid\u00f6sund were leased out, and the food consisted of simpler dishes without a fixed menu, depending on the ingredients available for the day. The kitchen received orders through a speaking tube from the serving staff.<\/p>\n

1970s: Simple Menus and Tough Working Conditions<\/strong>
In the 1970s, the menus were simple, featuring dishes like tomato salad, grilled gravlax, herring, and potatoes. The classic steamship steak cost around 35 SEK at that time. All food and dishes were sent up and down via a rope-operated food lift, which was a heavy and somewhat dirty job.<\/p>\n\n <\/div>\n \n \n <\/article>\n <\/div>\n\n

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\n From coal-fired stove to the classic Steamship Steak\n <\/h2>\n\n \n
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Until the end of the 1990s, food was prepared on a coal-fired stove, which meant the staff had to retrieve glowing coals from the steam boilers in the engine room. The temperature was difficult to control, making cooking challenging. Dishwashing was also primitive; steam was used to heat water, which was then poured into tubs where dishes and glasses were washed. Hot water taps and dishwashers were considered a luxury at the time, but today they are aboard and essential for operating the restaurant.<\/p>\n

Tradition is important, and the classic Steamship Steak still remains, just as relevant now as it was in the 70s. A Steamship Steak consists of a simple fried steak with fried potatoes and fried yellow onions. Until the end of the 1990s, the steak was cooked directly on the coal-fired stove top, which gave it a smokier and less fatty flavor compared to cooking it in a pan. The steak and potatoes were served side by side with onions on top. Sauce was served in a small boat beside the plate, and extra potatoes were available on a metal tray. To make a Shovel Steak, the steak is fried on a coal shovel directly in the coal furnace in the engine room.<\/p>\n\n <\/div>\n \n \n <\/article>\n <\/div>\n\n

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\n Modernization of the Galley\n <\/h2>\n\n \n
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Nowadays, orders are automatically sent to the galley via the restaurant cash register, and the food arrives with the push of a button on an electric food lift. Improved refrigerators allow for a broader selection of dishes. The menus have evolved with both tradition and modern demands in mind, such as the steamship steak, which is still served but with a focus on high quality. Ingredients and producers are sustainable, local, or KRAV certified. The person creating the menu must carefully consider the dishes, which need to be well-suited to the conditions and requirements of the special kitchen aboard.<\/p>\n\n <\/div>\n \n \n <\/article>\n <\/div>\n\n

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\n Blid\u00f6sunds history\n <\/h2>\n <\/div>\n \n \n