What You Need to Know
Deconstructed cuisine, or deconstructivism, is a style and theory of experimental cuisine which seeks to deconstruct the cooking and preparation of food, drawing both from the scientific study of molecular gastronomy and from the culinary arts. Deconstructed recipes typically preserve the core ingredients and techniques of an established dish, but prepare components of a dish separately while experimenting radically with its flavor, texture, ratios, and assembly to culminate in a stark, minimalist style of presentation, with similarly minimal portion sizes.
Key Parameters
Equipment
Steps
- 1.
Deconstructed Niçoise Salad (France): Separates tuna confit, olive tapenade and egg foam to highlight Provençal flavors
- 2.
Molecular Pho (Vietnam): Presents broth as gel pearls with freeze-dried aromatics
- 3.
Deconstructed Moussaka (Greece): Layers components vertically to showcase individual textures
The Science
Primary Reaction
Maillard Reaction