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21Feb/1110

The Anti-Griddle at Home

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The Anti-Griddle is a machine with a cold 1 square foot griddle that dips to a temperature of -34 ˚C (-30 ˚F) and is used to freeze items quickly and to varying degrees of texture. The Anti-Griddle was developed by PolyScience, an industrial lab equipment manufacturer, as a request from some molecular gastronomy chefs.

This unique innovation opens a new dimension in freezing sauces, purees, crèmes and foams (see Anti-Griddle recipes). With the Anti-Griddle you can develop solid or semi-frozen creations with stable crunchy surfaces and cool, creamy centers. The dual texture and multi-temperature experience in one bite will definitely surprise your diners. You’ll also be able to amaze them by “cooking” on a cold griddle in front of their eyes.

Anti-GriddleThe Anti-Griddle sells for US$ 1199 on PolySience’s website but there is a much less expensive way of obtaining similar results at home. Simply rest a stainless steel surface on top of dry ice and you’ll be ready to start playing with Anti-Griddle recipes.

One of the differences between this home-made “Anti-Griddle” and the one from PolyScience is that the dry ice version will have a much colder surface at about -78 ˚C (-109 ˚F) so you’ll have to work a little faster and be careful not to burn yourself with the extreme cold surface. When handling dry ice, always follow the necessary safety precautions. Read Safe Handling of Dry Ice.

 

anti-griddle-home-madeThis is how I like to set up my “Anti-Griddle” at home:

1-Place a wood chopping board on the counter or table where you are planning to “cook”. Do this in a well ventilated area.

2-Cover it with a kitchen towel so that the dry ice block doesn’t slide and stays secure.

3-Place the dry ice block on the towel. DO NOT TOUCH the dry ice with your hands. Use a towel or oven mitt. Read Safe Handling of Dry Ice

4-Place a cooking sheet on top of the dry ice.

5-Spray it with olive oil or non-stick spray.

6-When removing the food items from the griddle do not eat them right away or you will burn your tongue. Wait for several seconds to let the temperature increase.

View the video below from PolyScience to learn about some of the appetizers and desserts that can be prepared with the Anti-Griddle. You can also read the Anti-Griddle Recipes category.

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  • Mar10

    Will -21˚C work? That is the freezing point of a saturated salt solution.

    • Quantum Chef

      The idea of the anti-griddle is to flash freeze the item to obtain different temperatures and textures. Using a lower temperature means that you’ll have to leave the item longer on the griddle surface to obtain a crispy texture on the bottom. This extra time will allow the cold temperature to penetrate the item further, reducing the contrast between temperatures and textures. Having said that, I think that -21˚C is close enough and you should be able to obtain similar results. If you try this, please share with us the results, thanks!

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  • Yvonne

    does this come with any recipes ??? i am in the wedding business and i think this would be something that could work to bring in more revenue, however i am not a pastry chef,

  • Jessesbell

    i think the real aplication for this tool is clean mass production of high end product a caterer could handle a plateup for 1000 ppl. cold and reheat in the box for a flawless delivery 

  • Talbot

    A thought on the makeshift anti-griddle solution. Using dimes or other thin spacers to separate the surface from the dry ice might bring the temperature closer to that of the genuine article. I haven’t tried this, and it might make the surface too warm. It’d make an interesting experiment if the colder temp of the dry ice is actually a big problem.

  • Bernard Booth

    If you really want to crank the temperature down, dry ice on its own won’t cut it. Get hold of some isopropyl alcohol as well. If the iso is touching your griddle plate, the temperature will drop a lot more than just the dry ice on its own.

  • Mary Welch

    Something that really bothers me about how tech is marketed to chefs; several expensive tools are based on long existing applications, that are cheap and off-the-shelf ready, from laboratory supply companies, industrial equipment suppliers, etc. In particular, there extremely accurate, rugged and reliable, laboratory grade full immersion temperature controls kits, or as they are marketed to chefs, with a nice looking, dirt cheap injection molded case; sous vide systems. The chef models are not one thing at all different inside the casing from 20 dollar immersion heating elements with electronic thermostat control board kits available on Ebay.

    This lovely item above, the AntiGriddle, also points out the reality disconnect as to technology in the fine dining industry mindset. Ever heard of “fried ice cream” vendors at county fairs? Those simple systems, either dry ice/alcohol or freezer cold plate or combinations thereof are available for anywhere from a couple hundred (dry ice/isopropyl) to about 1800 dollars (freezer cold plate). And they are ruggedized for use outdoors by street vendors all over the world. Available since the late 1950′s.

    By the way, I am a 35 year veteran/career fine dining professional, but from the FOH; bartender, server, manager, GM, including having been a partner in a gastro pub and a wine bar. I just wanted to give you culinary guys a heads’ up, because I love and respect you all, but I hate seeing you get played, even if it is an honest mistake, as exemplified by PolyScience, whom I assume simply had never heard of the “fried ice cream” vendor devices.

    • QuantumChef

      Hi Mary, thanks for your input!