In the fascinating world of modern gastronomy, creativity and technique come together to create unique experiences. La Sal Viva, a creation of the renowned chef Ángel León, the heart and soul of the Aponiente restaurant (three Michelin stars), has revolutionized the culinary landscape. Designed to surprise diners and enhance seafood products, this innovative ingredient allows for a spectacular presentation and an unparalleled sensory interaction.
In this article, we will explore what Sal Viva is, how the technique works, and why it is an essential resource in contemporary cuisine.
What is Sal Viva?
Sal Viva is salt from the precipitation of acetic acid from vinegar (sodium acetate).
Thanks to this formula, Sal Viva can dissolve in water in much higher concentrations than a conventional salt, creating a supersaturated solution capable of reacting instantly when poured on food.
This innovation, developed by chef Ángel León and his team, creates a unique visual experience.
How Does the Sal Viva Technique Work?
The technique harnesses the potential of Sal Viva in short cooking times and small pieces, allowing for a sophisticated and technical presentation.
Heating and preparing 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 117ºC.
Cooling the mixture:
- Pour the solution slowly into a tempered glass or stainless steel container.
- Make sure the container is clean and free of impurities or sharp edges, as they could spontaneously activate recrystallization.
- Let the mixture cool to a temperature below 20ºC, ideally 5ºC, without moving it or introducing elements inside. This is crucial to avoid early activation of crystallization.
Protect yourself during the process:
- During preparation and handling, always use approved hand and face protection. The exothermic reaction can generate splashes or hot steam.
Application to the food:
- Once the mixture is completely cold, pour it slowly over the product you want to temper.
- Upon contact with the food, the mixture activates, crystallizing instantly and generating an exothermic reaction that raises the temperature up to 60ºC (may vary slightly depending on the saturation, the container, or the size of the food).
- The temperature gradually decreases, allowing the cooking time to be extended if necessary for small or delicate pieces.
A Unique Ally for Staging Seafood Products
Sal Viva not only facilitates cooking, but turns each dish into a spectacle. It is perfect for foods such as prawns or tartares, where crystallization provides a unique texture and flavor.
Its ability to interact directly in front of the diner reinforces the link between gastronomy and emotion, evoking the essence of the sea in each presentation.
Marketed by Sosa Ingredients in Europe
Sal Viva, created by Ángel León and his team at Aponiente, is available exclusively in Europe through Sosa Ingredients, a leader in premium ingredients for modern gastronomy and pastry. This innovative product is an essential tool for chefs looking to surprise with advanced techniques and impactful presentations.
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