Cälx

CÄLX is a mineral extracted from limestone rocks indicated for cooking firm pieces of vegetables.

Also called slaked lime or dead lime, it is a mineral extracted from limestone rocks that provides an alkaline pH indicated 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 alkalinization reaction of the pectin of the fruit or vegetable itself.

Once this layer is created, whether they are stewed, baked or boiled, the insides cook in their own juices, creating an incredibly delicate texture.

The skin can be soft, dry, or rough, depending on how the vegetables are cooked.

It is also suitable for the nixtamalization technique, widely used in South America to treat corn.

Dilute the product in water and immerse the food in it, stirring constantly.

Remove them from the  solution and rinse them well with clean water.

Characteristics:

White color, tasteless, fine powder.

Ingredients:

Calcium hydroxide (E-526).

Use:

Mix 20 gr. of product with 1 liter of mineral water and submerge the vegetable in the mixture.

Rinse with plenty of water.

Store in a cool place and out of the reach of children.

Non eatable.

Concentrated Apple ("Mugaritz" Recipe):

• 4 apples.
• 4 l. water.
• 40 gr.  Calx.
• 660 gr. sugar.

Peel the apples.

Dissolve the Cälx in 2 l. of water with the help of a spatula and submerge the apples for 3 hours, stirring gently every 10 minutes.

After that time, remove the apples and wash with water.

Mix sugar in 2 l. of water and bring to a boil.

Add the apples and cook over low heat for 2 hours.

Let them cool in their syrup.

To concentrate the apples, extract them from the syrup and place them in the oven with dry heat at 130 °C for 45 min.

Finish drying at 60 °C until the desired appearance is achieved.