{"id":72861,"date":"2026-09-25T14:06:33","date_gmt":"2026-09-25T12:06:33","guid":{"rendered":"https:\/\/www.sosa.cat\/recetas\/recepta-base-sal-viva\/"},"modified":"2026-09-25T14:15:33","modified_gmt":"2026-09-25T12:15:33","slug":"recepta-base-sal-viva","status":"publish","type":"receta","link":"https:\/\/www.sosa.cat\/ca\/receptes\/recepta-base-sal-viva\/","title":{"rendered":"Recepta Base Sal Viva"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">La <a href=\"https:\/\/www.sosa.cat\/ca\/producte\/sal-viva-by-angel-leon\/\" data-type=\"link\" data-id=\"https:\/\/www.sosa.cat\/producto\/sal-viva-by-angel-leon\/\" target=\"_blank\" rel=\"noreferrer noopener\">Sal Viva by \u00c1ngel Le\u00f3n<\/a> \u00e9s <em>acetat s\u00f2dic de grau alimentari<\/em> (E262), la sal que s&#8217;obt\u00e9 de l&#8217;\u00e0cid ac\u00e8tic del vinagre. Creada per <strong>\u00c1ngel Le\u00f3n<\/strong> i el seu equip a <em>Aponiente<\/em> i comercialitzada a Europa per <strong>Sosa Ingredients<\/strong>, es comporta de manera diferent a la sal comuna: en refredar-se amb cura queda com una soluci\u00f3 sobresaturada, l\u00edquida per\u00f2 a punt de cristal\u00b7litzar. El contacte amb el producte desencadena una reacci\u00f3 exot\u00e8rmica que forma una crosta blanca i atempera la pe\u00e7a sense foc ni electricitat.<\/p>\n\n<p class=\"wp-block-paragraph\">Aquesta recepta base \u00e9s el punt de partida per a qualsevol aplicaci\u00f3:<em> gambes, percebes, carabiner, ventresca o t\u00e0rtars acabats en sala o en showcooking.<\/em> Les claus de l&#8217;\u00e8xit s\u00f3n tres: respectar la proporci\u00f3 1:1, utilitzar un recipient de vidre temperat o acer inoxidable net i sense ratllades, i no moure la soluci\u00f3 mentre es refreda, idealment fins a 5 \u00baC. L&#8217;aigua pot substituir-se per un brou o una infusi\u00f3 per donar sabor a la crosta. Durant tota l&#8217;elaboraci\u00f3, utilitzeu protecci\u00f3 homologada per a mans i cara.<\/p>\n","protected":false},"featured_media":72850,"template":"","meta":{"_acf_changed":false,"inline_featured_image":false},"autor-receta":[1221],"receta-categorias":[983],"especialidad":[982],"tecnica-y-aplicacion":[],"receta-dificultad":[1254],"receta-propiedades":[],"class_list":["post-72861","receta","type-receta","status-publish","has-post-thumbnail","hentry","autor-receta-sosa-3","receta-categorias-texturitzants","especialidad-restauracio","receta-dificultad-avancat"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recepta Base Sal Viva - Sosa<\/title>\n<meta name=\"description\" content=\"Per utilitzar la sal viva aquesta recepta base \u00e9s el punt de partida per a qualsevol aplicaci\u00f3: acabats en sala o en showcooking.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.sosa.cat\/ca\/receptes\/recepta-base-sal-viva\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recepta Base Sal Viva - 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