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