In a message dated 4/24/00 6:57:12 PM Pacific Daylight Time, cramer_at_coe.uga.edu writes: > > > Has anyone had experience or can relay anecdotal information as to the > > suitability of sea-water for cooking ? > The idea is to mix sea water with fresh. The amounts depend upon what you are cooking and your personal taste. When cooking something that doesn't absorb much water (like vegetables or pasta) you might try 1/3 sea water to 2/3 fresh. For rice or dried foods, try 1/4 sea to 3/4 fresh. YMMV. Harold *************************************************************************** PaddleWise Paddling Mailing List - All postings copyright the author and not to be reproduced outside PaddleWise without author's permission Submissions: paddlewise_at_lists.intelenet.net Subscriptions: paddlewise-request_at_lists.intelenet.net Website: http://www.paddlewise.net/ ***************************************************************************Received on Tue Apr 25 2000 - 08:32:23 PDT
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