The anti-griddle is a kitchen appliance that flash freezes or semi-freezes foods placed on its chilled metal top.[1] The device was inspired by a similar appliance used by Grant Achatz in one of his restaurants.[2]

Chef and Top Chef guest judge Grant Achatz used a similar device in his first Chicago restaurant Alinea,[3] which he invented with the help of culinary technologist Philip Preston.[4] The device is about the size of a microwave oven. He collaborated with the company Polyscience to mass-produce the anti-griddle for use at homes and other restaurants.[5]

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.[6] 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

  1. ^ 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.
  2. ^ 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.
  3. ^ 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.
  4. ^ 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.
  5. ^ 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.
  6. ^ Popular Science. Bonnier Corporation.
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