[Paddlewise] Fresh water vs. seawater for cooking?

>Date: Mon, 24 Apr 2000 20:04:37 -0400
>From: "MSN/RiDem" <RiDem_at_email.msn.com>
>Subject: [Paddlewise] Fresh water vs. seawater for cooking?
<snip>

>Has anyone had experience or can relay anecdotal information as to the
>suitability of sea-water for cooking ? (as opposed to drinking, or brewing
>coffee...for which I know that it is unsuitable). Any information or
>comments will be appreciated. We do NOT "plan" on doing this, unless it is
>an absolute last resource.
>
>Thanks.
>
>rich dempsey
>ridem_at_msn.com

We use sea water for cooking whenever we're cooking something where you boil the
water and pour the surplus water out after cooking, like pasta dishes.  The key
is not to use 100% sea water, or it will end up too salty. Depending on how much
water the food absorbs and how much salt is appropriate for the food, we use
anywhere from 30% to 50% seawater and the rest fresh.  Obviously, if you're
cooking something like hardboiled eggs (probably not a common kayaker meal, but
a good example of something that doesn't absorb much water), you could use 100%
with impunity.

Evan Dallas
Woodinville, Washington



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