{"id":72865,"date":"2026-09-25T14:06:33","date_gmt":"2026-09-25T12:06:33","guid":{"rendered":"https:\/\/www.sosa.cat\/recetas\/sal-viva-base-recipe\/"},"modified":"2026-09-25T14:28:55","modified_gmt":"2026-09-25T12:28:55","slug":"sal-viva-base-recipe","status":"publish","type":"receta","link":"https:\/\/www.sosa.cat\/en\/recipes\/sal-viva-base-recipe\/","title":{"rendered":"Sal Viva Base Recipe"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">The <a href=\"https:\/\/www.sosa.cat\/en\/product\/living-salt-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> is <em>food-grade sodium acetate<\/em> (E262), the salt obtained from the acetic acid in vinegar. Created by <strong>\u00c1ngel Le\u00f3n<\/strong> and his team at <em>Aponiente<\/em> and marketed in Europe by <strong>Sosa Ingredients,<\/strong> it behaves differently from common salt: when cooled carefully, it remains a supersaturated solution, liquid but ready to crystallize. Contact with the product triggers an exothermic reaction that forms a white crust and tempers the piece without fire or electricity.<\/p>\n\n<p class=\"wp-block-paragraph\">This base recipe is the starting point for any application:<em> prawns, barnacles, scarlet shrimp, belly or tartares finished tableside or in showcooking. <\/em>There are three keys to success: respect the 1:1 ratio, use a clean and scratch-free tempered glass or stainless steel container, and do not move the solution while it cools, ideally down to 5\u00b0C. The water can be replaced with a broth or infusion to flavor the crust. Throughout the entire process, use approved hand and face protection.<\/p>\n","protected":false},"featured_media":72851,"menu_order":43,"template":"","meta":{"_acf_changed":false,"inline_featured_image":false},"autor-receta":[1220],"receta-categorias":[280],"especialidad":[286],"tecnica-y-aplicacion":[],"receta-dificultad":[1250],"receta-propiedades":[],"class_list":["post-72865","receta","type-receta","status-publish","has-post-thumbnail","hentry","autor-receta-sosa-2","receta-categorias-texturizing","especialidad-savoury","receta-dificultad-advanced"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Sal Viva Base Recipe - Sosa<\/title>\n<meta name=\"description\" content=\"To use Sal Viva, this base recipe is the starting point for any application: finishing dishes tableside or in 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\/en\/recipes\/sal-viva-base-recipe\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sal Viva Base Recipe - 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