"1. Sous-Vide: Translated as “under vacuum,” this French term means that the food (usually meat or vegetables) has been cooked in an airtight plastic bag submerged in a temperature-controlled water bath for a very long time. Food prepared this way is always cooked evenly, with both the inside and outside equally tender.
2. Flash Frozen: With this molecular gastronomy technique, food is frozen almost immediately often by using liquid nitrogen. This allows the water inside fruits, vegetables and other fruits to freeze without creating large crystals or damaging the cell membranes, thus preserving the texture of frozen foods (which would otherwise be mushy when defrosted).
3. Faux Caviar: Using a process known as spherification, liquid food like olive oil, tea and fruit juice can be turned into tiny little balls that look like caviar (see top image). The liquid is held in its shape by a thin gel membrane and enjoyed as a solid.
4. Deconstructed: If you deconstruct a sand castle, you knock it down. This same idea applies to deconstructed dishes, which feature separate building blocks instead of having everything combined. Deconstructed dishes allow the diner to construct a customized experience in his or her mouth.
5. Edible Paper: Made with potato starch and soybeans, these tasty sheets of paper are often printed with edible fruit inks from a laser printer.
6. Powdered Food: Chefs use maltodextrin, a starch-like substance, to turn a high-fat liquid like olive oil into a powder.
7. Foams: If you’ve ever had a meringue on top of a pie, you’ve eaten a foam. Chefs are now turning fruits, vegetables and cheese into foams using food stabilizers and thickening agents."
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