Do you cook using salt water while cruising?

[s/v Jedi]

Well with sea water you get extra proteins… hopefully just krill…

[ullar]

Originally Posted by s/v Jedi

Well with sea water you get extra proteins… hopefully just krill…

Yea, and you can save some salt

[argonauta1]

Well folks, I am a first aid knowledgeable guy which suggests to me that if a professional medical person were asked this question, he might well say "bad idea". I do know that excess salt in a diet gives rise to blood pressure problems as well as kidney issues. Bottom line, long term ingestion of sea water is not good.

[clakiep]

Depending where you are, spaghetti cooked in seawater can be delicious.

Capt. Claus

[allmac]

I cooked potato's in salt water in the Med, way way too salty, could not eat them,I think getting the percentage's right , salt and fresh water, would be fine

[Xlantic]

I also cooked pasta in seawater, once.

At the time I thought the horrible taste was not just the excess sodium chloride but also the presence of bitter-tasting minerals such as magnesium chloride also present in seawater.

[MoonShadow777]

just about anything that can be boiled can also be steamed . . which can be done over (not in) salt water .

[rossdv8]

I cooked using salt water for years. Depending where I was I just found a balance between fresh and salt. Some things are fine cooked in salt water - others, well your taste buds will warn you whether to do it again.
Bear in mind - I was in the tropics and fresh water was like gold.
My kidneys are fine, mnore than 10 years after I gave up my watery home.

However, for recipes generally I still use the amount of water I used aboard.

Rice: The old Standard. One of Rice to 4 of water. Cook gently with the lid ON

Pasta / Noodles.
about 100 grams of Noodies (we are metric) to ~500ml of water
about 3-4oz noodies to about 16-18 Britney fluid oz water (whatever that is in American)

Pasta - about 3-4 ounces Pasta to maybe a pint and a quarter Maybe a little more depending on your pasta and taste.
Cook with the lid OFF - UNLESS you are conserving fresh water, in which case, cook with the lid ON.

Works for me, but I'm weird . .

[moseriw]

Originally Posted by Festina Lente

1/4 seawater, 3/4 fresh water will work fine. Happy cooking.

[fox9988]

We cook potatoes, beans, rice, pasta, etc. in 1/2 saltwater. Works fine, saves water and salt.

[RaymondR]

Anyone out there ever tried to brew beer with sea water?

[wholybee]

Originally Posted by RaymondR

Anyone out there ever tried to brew beer with sea water?

Without running it through a watermaker or seriously diluting it, it won't work.

[Jim Cate]

Originally Posted by RaymondR

Anyone out there ever tried to brew beer with sea water?

Ahaa! Maybe that Aussie practice explains Foster's...

Jim

[ChrisJHC]

Originally Posted by Jim Cate

Ahaa! Maybe that Aussie practice explains Foster's...

Jim

C’mon, Jim,

Surely you’ve been in Aus long enough to realise that no-one here drinks Fosters!