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Calx Mugartiz is ideal to "petrify" or "fossilise" fruits and vegetables containing Pectin. Calx is used at Andoni Luis Aduriz’s restaurant Mugaritz to make its "concentrated apples". Make a bath with 2% Calx and bathe the fruits or vegetables for approximately 3 hours. After this you can either bake the ingredient to crate the fossil effect or poach to create the petrified, aged appearance. The shell or skin may vary depending on how the fruit or vegetable has been cooked, soft or dry to rough. The mineral calcium is obtained by calcimine pure limestone at temperatures of 900-1200 ° C.
-Calx Mugartiz, 750 g
Posted by tyler on 1st Feb 2016
The calx works great to create a texture on the outside of your veg . I made butternut squash Bon bons and they came out great very delicious. Just make sure that you rinse your veg well before you cook it otherwise it will have that bitter calcium flavor.