Anti-griddle

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The anti-griddle is a kitchen appliance that flash freezes or semi-freezes foods placed on its chilled metal top. [1] [2] The equipment is about the size of a microwave oven.

Contents

Chef and Top Chef guest judge Grant Achatz developed the device with Philip Preston [3] for use in his Chicago restaurant Alinea. [4] 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 (−34 °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. ↑ 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.
  3. ↑ 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.
  4. ↑ 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.
  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. November 2007.
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