Some call it Deconstruction others Molecular Gastronomy but it's not the name what makes this type of cuisine so peculiar, it's the technique and procedure what makes it so special.
This is one of the most avant-garde types of cuisine, it was the chef Ferra Adriá who started with this new style of cooking.
The key to understand this cooking style is to know that it consists on modifying the aspect,texture and combination of different culinary elements in order to increase the quality of the "sensorial stimulus" they produce.
In few words it means that you can change completely the physical state of a dish in a way that the flavors are stonguer and way better.
this are some examples of deconstruction:
The first one is :terrina de albahaca con espuma de leche de oveja
and the second one is :Aire de zanahoria con concentrado de mandarina
p.s. miss this has count for two posts! it's enormous ahhaha :D
Um comentário:
This was a nice sized post (especially for you)!
And an interesting topic, too. I want to know more details about this.
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