In the fascinating world of modern gastronomy, creativity and technique come together to create unique experiences. Living Salt, a creation of the renowned chef Ángel León, soul of the Aponiente restaurant (three Michelin stars), has revolutionised the culinary scene. Designed to surprise diners and enhance seafood, this innovative ingredient allows for spectacular presentation and unparalleled sensory interaction.
In this article, we will explore what Living Salt is, how the technique works and why it is an essential resource in contemporary cuisine.
¿What is the living salt?
Living salt: is salt from the precipitation of acetic acid from vinegar (sodium acetate).
Thanks to this formula, Living Salt can dissolve in water in much higher concentrations than 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 Living Salt technique work?
The technique exploits the potential of Living Salt in short cooking times and small pieces, allowing for a sophisticated and technical presentation.
Heat and prepare the solution:
- Heat water or flavoured liquid to boiling point.
- Add the Living Salt to the hot water and mix until completely dissolved.
- Boil the solution until it reaches a temperature of 117°C.
Cool 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 these could spontaneously trigger recrystallisation.
- Allow the mixture to cool to a temperature below 20°C, ideally 5°C, without moving it or introducing elements into it. This is crucial to avoid early activation of crystallisation.
Protect yourself during production:
- During preparation and handling, always wear approved hand and face protection. Exothermic reaction may generate splashes or hot steam.
Application on the food:
- Once the mixture is completely cold, pour it slowly over the product you wish to temper.
- On contact with the food, the mixture is activated, crystallising instantly and generating an exothermic reaction that raises the temperature up to 60ºC (this may vary slightly depending on saturation, the container or the size of the food).
- The temperature decreases gradually, allowing the cooking time to be extended if necessary for small or delicate pieces.
A unique ally for the staging of seafood products
Living Salt not only makes cooking easier, but also turns every dish into a spectacle. It is perfect for foods such as prawns or tartares, where crystallisation provides a unique texture and flavour.
Its ability to interact directly with the diner reinforces the link between gastronomy and emotion, evoking the essence of the sea in every presentation.
Distributed by Sosa Ingredients in Europe
Living Salt, 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 patisserie. This innovative product is an essential tool for chefs looking to surprise with advanced techniques and stunning presentations.