Anti-griddle explained
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
Notes and References
- Book: The Creators of Top Chef. How to Cook Like a Top Chef. 13 December 2012. 14 July 2010. Chronicle Books. 978-0-8118-7486-1. 157.
- Book: Robert B. Garlough. Angus Campbell. Modern Garde Manger: A Global Perspective. 13 December 2012. 18 February 2011. Cengage Learning. 978-1-111-30761-5. 37.
- Book: Fodor's. Fodor's Chicago 2010. 13 December 2012. 3 November 2009. Random House Digital, Inc.. 978-1-4000-0860-5. 168.
- Book: Sean M. Carroll. From Eternity to Here: The Quest for the Ultimate Theory of Time. 7 January 2010. Penguin. 978-0-525-95133-9. 220. 25 February 2020.
- Book: Kit Wohl. The James Beard Foundation's Best of the Best: A 25th Anniversary Celebration of America's Outstanding Chefs. 13 December 2012. 7 March 2012. Chronicle Books. 978-0-8118-7466-3. 211.
- Book: Popular Science . November 2007. Bonnier Corporation . en.
