What You Need to Know
Deconstruction involves the use of emulsifiers to stabilize mixtures of oil and water, gelling agents to create firm, jelly-like textures, and starch-modifying enzymes to break down starches and create new textures. This technique allows for the creation of unique and visually striking dishes.
Key Parameters
Temperature
°C - °C
Time
-
Steps
- 1.
Deconstructed Caesar Salad (North America): separates components into distinct textures
- 2.
Molecular Tiramisu (Italy): reimagines traditional layers as spheres and foams
- 3.
Modernist Pho (Vietnam): presents broth elements in gel form
The Science
Primary Reaction
emulsification, gelation, enzymatic hydrolysis