The anti-griddle is a kitchen appliance that flash freezes or semi-freezes foods placed on its chilled metal top.
Chef and Top Chef guest judge Grant Achatz developed the device with Philip Preston for use in his Chicago restaurant Alinea.
He collaborated with the company Polyscience to mass-produce the anti-griddle for use at homes and other restaurants.
The device is about the size of a microwave oven.
Operation
The anti-griddle maintains a constant temperature of -30°F (c. -34.4°C) by pumping a refrigerant through a compressor to remove heat from its steel surface. Liquids, oil, and gels generally freeze in 30 to 90 seconds. The finished product has a crunchy outer texture while the inside remains soft or creamy.
See also
References
- The Creators of Top Chef (14 July 2010). How to Cook Like a Top Chef. Chronicle Books. p. 157. ISBN 978-0-8118-7486-1. Retrieved 13 December 2012.
- Fodor's (3 November 2009). Fodor's Chicago 2010. Random House Digital, Inc. p. 168. ISBN 978-1-4000-0860-5. Retrieved 13 December 2012.
- Sean M. Carroll (7 January 2010). From Eternity to Here: The Quest for the Ultimate Theory of Time. Penguin. p. 220. ISBN 978-0-525-95133-9. Retrieved 25 February 2020.
- Robert B. Garlough; Angus Campbell (18 February 2011). Modern Garde Manger: A Global Perspective. Cengage Learning. p. 37. ISBN 978-1-111-30761-5. Retrieved 13 December 2012.
- Kit Wohl (7 March 2012). The James Beard Foundation's Best of the Best: A 25th Anniversary Celebration of America's Outstanding Chefs. Chronicle Books. p. 211. ISBN 978-0-8118-7466-3. Retrieved 13 December 2012.
- Popular Science. Bonnier Corporation. November 2007.