Cooking with concentrated salt water: This cooking method is used by the Spanish chef Ángel León. The salt is extremely concentrated in water of the order of 50 to 60% (a brine is 18% to 20% salt concentration). The salted water is poured onto a very hot plancha, covering prawns (or other seafood). The water and salt crystallize immediately and cook food at a temperature of 160°C. This is the perfect cooking point (*) for ...
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