Deconstructed cuisine, also called deconstructivism in cooking, is a style and technique of experimental cuisine that deconstructs the cooking and preparation of an established dish, drawing on both the scientific study of molecular gastronomy and the culinary arts. A deconstructed recipe typically preserves the core ingredients and techniques of the original dish but prepares its components separately, experimenting radically with flavor, texture, ratios and assembly, and presents the result in a stark, minimalist style with correspondingly minimal portion sizes.
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