Sal Viva Base Recipe
The Sal Viva by Ángel León is food-grade sodium acetate (E262), the salt obtained from the acetic acid in vinegar. Created by Ángel León…
Format
700g
Format
3kg
Sal Viva by Ángel León is food-grade sodium acetate, the salt of vinegar, that crystallises instantly upon contact with food and releases heat, raising its temperature to around 60 ºC. Created at Aponiente, it allows seafood to be tempered without fire or electricity and the dish to be finished in front of the guest.
Prepare the solution: Bring water or a flavored liquid to a boil. Add Sal Viva and mix until completely dissolved. Boil until it reaches 117 °C.
Cool without touching: Pour slowly into a clean, scratch-free, tempered glass or stainless steel container. Let cool below **20 °C (ideally 5 °C)** without moving the container or introducing anything.
Apply to product: Slowly pour the solution over the food: it will crystallize instantly. The temperature rises to about 60 °C and gradually decreases, allowing for slightly prolonged cooking.
Sal Viva by Ángel León is food-grade sodium acetate (E262),the salt derived from the acetic acid in vinegar. Dissolved hot and carefully cooled, it forms a supersaturated solution that crystallises instantly upon contact with food and releases heat, raising its temperature to around 60 ºC.
Created by Ángel León and his team at Aponiente (three Michelin stars), it turns salt into both a cooking tool and a theatrical element. The transparent liquid transforms in seconds into a white crust that envelops the product and tempers it without fire or electricity, right in front of the guest. Sosa Ingredients distributes it across Europe for professional kitchens.
Sal Viva shines with small-portioned, short-cooking seafood, such as prawns, barnacles, scarlet prawns, tuna belly, or tartares, finished front-of-house or in showcooking. It accepts flavoured base liquids (broths, filtered seawater or infusions) to customise the crust, and opens the door to exploring tender vegetables, dairy products or sweet preparations where the saline-acidic contrast adds value.
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