Sea Water Cooking

[JanetGroene]

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?

[JanetGroene]

Originally Posted by solarbri

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.

[CaribbeanCraig]

Can a partial mix of seawater be used to cook rice ?

[CaribbeanCraig]

The Old Foodie: Cooking with Seawater.

[Steve Bean]

For cooking rice or pasta, try about 25% sea water and 75% fresh.

[NornaBiron]

Originally Posted by Steve Bean

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!

[CaribbeanCraig]

Mediterranea | Seawater
http://www.radionz.co.nz/collections...eawater-cheese

[NornaBiron]

Originally Posted by CaribbeanCraig

Mediterranea | Seawater
Radio New Zealand : Recipes : Seawater Cheese

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