CÄLX es un mineral extraído de rocas calizas indicado para la cocción de piezas firmes de vegetales.
Also called slaked lime or dead lime, it is a mineral extracted from limestone rocks that provides an alkaline pH suitable for cooking firm pieces of vegetables.
When these vegetables come into contact with the product, a kind of second skin is created as a result of an alkalinisation reaction of the fruit or vegetable’s own pectin.
Once this layer is created, if cooked, baked or boiled, the inside cooks in its own juices, creating an incredibly delicate texture.
The peel can be soft, dry or rough, depending on how the vegetables are cooked.
It is also suitable for the nixtamalisation technique, which is widely used in South America to process maize.
Dilute the product in water and immerse the food in it, stirring constantly.
Remove them from the Cälx solution and rinse thoroughly with clean water.
White color, tasteless, fine powder.
Calcium hydroxide (E-526).
Mix 20 gr. of product with 1 liter of mineral water and immerse the vegetable in the mixture.
Rinse with plenty of water.
Store in a cool place out of the reach of children.
Concentrated apple (recipe “Mugaritz”):
- 4 apples.
- 4 l. water.
- 40 gr. Cälx.
- 660 gr. sugar.