Sal Viva Base Recipe

Elaboration

Preparation phase: Sal Viva base recipe

1
Heat and prepare the solution: Heat water or flavored liquid until it reaches boiling point. Add the Sal Viva to the hot water and mix until completely dissolved. Boil the solution until it reaches a temperature of 117°C.
2
Cool the mixture: Slowly pour the solution into a tempered glass or stainless steel container. Ensure the container is clean and free of impurities or sharp edges, as these could trigger spontaneous recrystallization. Allow the mixture to cool to a temperature below 20°C, ideally 5°C, without moving it or placing any elements inside. This is crucial to avoid early activation of crystallization.

Showcooking phase: Sal Viva base recipe

3
Application on the food: Once the mixture is completely cold, slowly pour it over the product you wish to temper. Upon contact with the food, the mixture activates, crystallizing instantly and generating an exothermic reaction that raises the temperature to 60°C (this may vary slightly depending on saturation, the container, or the size of the food). The temperature drops gradually, allowing the cooking time to be extended if necessary for small or delicate pieces.
4
Remove the Sal Viva crust before consuming: although edible, it is supersaturated with salt and acetic acid (vinegar), making it unpleasant to eat.
5
The temperature may vary slightly depending on the saturation, the type of container, and the surface of the ingredient to be cooked. It will then decrease
progressively, meaning the cooking time can be extended as long as necessary to ensure the ingredient is fully cooked.
6
Take care not to pour directly onto the fish flesh: do not remove the skin or protect it to avoid any direct contact.
7
Taste.