Cooking in the Depths: Submarine Galley Secrets

Submarines, the stealthy predators of the deep, have always been shrouded in mystery and intrigue. One aspect that often goes unnoticed is the culinary world within these underwater vessels. The question arises, how were the cooks on submarines in World War Two able to prepare meals for their crews in such small galleys? The answer lies in a combination of ingenuity, resourcefulness, and a deep understanding of the unique challenges posed by the submarine environment.

The Challenges of Submarine Cooking

Submarine galleys, especially during World War Two, were incredibly small and cramped. The cooks had to prepare meals for up to 80 men, three times a day, in a space no larger than a small closet. Additionally, the constant threat of enemy attack meant that the galley could be shut down at any moment, leaving the crew with only emergency rations.

Efficient Use of Space

Due to the limited space, everything in a submarine galley had to be meticulously organized. Cooks made use of every inch of available space, storing ingredients and utensils in clever ways. For example, pots and pans were often hung from the ceiling, and ingredients were stored in drawers under the floor. This efficient use of space allowed the cooks to prepare a wide variety of meals despite the cramped conditions.

Meal Planning and Preparation

Meal planning was crucial on a submarine. The cooks had to plan meals weeks in advance, taking into account the limited storage space and the need for a balanced diet. Fresh food was a luxury and was usually consumed in the first few days of a mission. After that, the crew had to rely on canned and dried foods. Despite these limitations, submarine cooks were known for their creativity, often coming up with inventive recipes to keep the crew’s morale high.

Importance of Good Food

Good food was more than just a necessity on a submarine; it was a crucial part of maintaining morale. The crew lived in close quarters, under constant stress and danger. A well-cooked meal could provide a much-needed boost to the crew’s spirits. As a result, submarine cooks were highly respected members of the crew.

Conclusion

Cooking on a submarine during World War Two was a challenging task that required ingenuity, resourcefulness, and a deep understanding of the unique challenges posed by the submarine environment. Despite the cramped conditions and limited resources, submarine cooks were able to provide their crews with nutritious and tasty meals, playing a crucial role in maintaining morale during long and dangerous missions.