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Old 15-11-2013, 13:13   #31
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Re: Sea Water Cooking

The secret to a perfect Wisconsin Fish Boil is to have and keep a strong brine at a hard boil. Drop in the fish, remove it when it turns white and firm. Of course, fresh water sailors make their own brine. I know it's quite strong. Anyone have a recipe?
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Old 15-11-2013, 13:17   #32
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Re: Sea Water Cooking

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Originally Posted by solarbri View Post
I wash everything in Salt water. Only stainless items then get a small fresh water rinse. I try to use plastic everything though. Last year I got rid of all of our rusty "stainless" forks, knives, spoons. Now we have sweet, multicolored polycarbonate sporks (or sporkife’s - cause there's a knife on the side of the fork).
I cook pasta with a mix no more than 1/2 & 1/2.
I also have a separate, but related question...How about using cast iron on board? All the frying pans I've tried suck. At home I use cast iron and it works great most of the time. Does it become a rusty mess on board?
I prefer cast aluminum. It's lighter weight, spreads heat better for stove-top baking and does not rust. I have never had a problem with salt water corrosion in the aluminum pressure cooker and Dutch oven, although I'm almost always able to manage a fresh water rinse, then put the pans away clean and dry.
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Old 15-11-2013, 19:00   #33
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Re: Sea Water Cooking

Can a partial mix of seawater be used to cook rice ?
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Old 15-11-2013, 19:05   #34
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Re: Sea Water Cooking

The Old Foodie: Cooking with Seawater.
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Old 15-11-2013, 22:47   #35
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Re: Sea Water Cooking

For cooking rice or pasta, try about 25% sea water and 75% fresh.
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Old 16-11-2013, 02:30   #36
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Re: Sea Water Cooking

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For cooking rice or pasta, try about 25% sea water and 75% fresh.
Depends very much on where you are. If I was to do that here in Greece, I'd be throwing a lot of rice and pasta away!
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Old 19-11-2013, 10:25   #37
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Re: Sea Water Cooking

Mediterranea | Seawater
http://www.radionz.co.nz/collections...eawater-cheese
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Old 20-11-2013, 03:58   #38
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Re: Sea Water Cooking

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I suppose it depends on how much you like salt. Personally I like my carrots to taste of carrot!
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