Deconstructing deconstruction

Modern cuisine can be full of daunting words and expressions like gelification, spherification and many others; but one of the most difficult terms to understand is often the most ordinary word of them all: deconstruction.

In its many shapes and interpretations, deconstruction can be the window to a world of new gastronomic possibilities. Employed in different ways by different chefs, it can turn a classic Spanish dish like patatas bravas, croquetas, gazpacho, or even Spanish tortilla (omelet).

This video on the Foods from Spain YouTube channel is the perfect introduction to this haute cuisine technique. So check it out and get cooking!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s