It’s hard to believe that it’s been more than two decades since the concept of “molecular gastronomy” hit the culinary world by storm. Since then, four and five syllable words like spherification, gelification, deconstruction, and more, have become almost commonplace in our gastronomic lexicon.
However, no matter how much time has passed, for many of us, these terms used to describe avant-garde culinary techniques continue to elude, or even just fascinate us.
This is why it’s never a bad idea to go back to the basics and enjoy a video like this introduction to deconstruction on the Foods from Spain YouTube channel. You never know, it might serve as the inspiration for your next meal!