Hot salt

Hot salt is an ingredient primarily used in culinary techniques to maintain the temperature of food or to cook it indirectly, taking advantage of the heat retained by the salt when heated. It consists of common salt that has been heated to a high temperature and is used in processes such as baking or roasting in salt, where food is covered or placed on a layer of hot salt.

This method originates from various culinary traditions around the world, being especially common in Mediterranean and Latin American regions for preparing fish, meats, and vegetables with a subtle flavor and a juicy texture, avoiding direct contact with fire.

Hot salt not only acts as a heat conductor but also helps to preserve some essential minerals and imparts a light seasoning to the food, without it becoming overly salty. Furthermore, thanks to the hygroscopic nature of salt, it helps absorb surface moisture, achieving crispy or soft textures depending on the dish.

In different Hispanic American countries, hot salt may have similar names or references, such as warm salt, baking salt, or simply salt for raw cooking, although there are no strict synonyms, as it is usually described functionally according to its use in the recipe.

In summary, hot salt is a versatile culinary resource that allows for the use of the thermal and preservative properties of salt to cook and enhance the flavor of various dishes.