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Old 11-18-2008, 05:12 PM   #1
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Does anyone have any experience using sea water for things like cooking pasta? Of course, I'm only talking about sea water taken while underway in relatively "clean" waters. Is it safe assuming you're boiling the water?
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Old 11-18-2008, 05:38 PM   #2
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Does anyone have any experience using sea water for things like cooking pasta? Of course, I'm only talking about sea water taken while underway in relatively "clean" waters. Is it safe assuming you're boiling the water?
Yep ... pasta, rice & vegetables boiled in seawater are very tasty ... a small amount of seawater can be used in beadmaking instead of adding the usual pinch of salt ... & yes it is safe as it is boiled / cooked ...
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Old 11-18-2008, 06:21 PM   #3
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I've uses seawater when making pasta. Since we don't use a lot of salt in cooking--we're sensitive to the taste and only add a bit sparingly. I don't really know that its worth it, truly. On the other hand, I do use saltwater for washing pots/pans and then just do a light rinse with freshwater to rid of salt crystals that will form otherwise.
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Old 11-18-2008, 07:07 PM   #4
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I have been using seawater for years. For pasta 1 part seawater, 2 parts fresh water. Also I use it to pre wash dishes and pots.
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Old 11-18-2008, 07:18 PM   #5
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[For pasta 1 part seawater, 2 parts fresh water.

[/quote]

You must enjoy salt! That would be a little "tasty" for me
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Old 11-19-2008, 10:59 AM   #6
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I have been using seawater for years. For pasta 1 part seawater, 2 parts fresh water. Also I use it to pre wash dishes and pots.
Guess it depends on which sea or ocean which waters are being used - this site follows the 1 :2 ratio for Pasta:-

Click HERE
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Old 11-20-2008, 03:35 AM   #7
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Wow, I thought I'd seen just about everything! Good info - I think I'll go sailing and get my seawater, thank you very much!
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Old 11-20-2008, 10:36 PM   #8
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Is the purpose is to save on freshwater and not to add food flavor? If saving water... I wash all dishes in saltwater with Joy dish soap then use a plastic spray bottle with freshwater to remove salt. 20 years of this practice has held me in good stead. I don't use the saltwater foot pump while in port unless the harbor has clear bluewater! Still have never really needed a watermaker even while cruising Baja and crossing the Pacific.
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Old 11-21-2008, 01:51 PM   #9
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I guess it also works well if you like your (fresh) vegetables, rice, fish, (suet) dumplings, rich fruit puddings etc steamed. I wonder what else you could be cooked this way; pasta, noodles, maybe?

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Old 11-27-2008, 03:28 PM   #10
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potatoes! Works really good.

Sorry, typical german.

But it really depends, where you sail. The North Atlantic was okay for the already mentioned potatoes and some vegetables, but to our taste it was no fun using Mediterranean water and best was the water in the northern Baltic Sea (brackish, "low sodium"-quality )

Uwe

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Old 11-30-2008, 03:10 PM   #11
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For reference, seawater contains about 35 grams of salt per liter. That equates to a little less than 5 teaspoons of salt per liter, which is a bit too salty to boil pasta or potatoes, in my opinion. Diluting it with two measures of fresh water is a good recommendation.
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