Techalyzer

The Anti-Griddle is one of those incredible new inventions that is the pride and joy of the new fusion and chemistry oriented cuisines. This is because it has the ability to cool food to many degrees below zero within seconds.
At first glance this griddle looks more like an air conditioner. It has a steel cook top that is only one foot square. Instead of heating up to sauté, grill and fry it cools down to minus thirty degrees Fahrenheit. This results in desserts that have frozen shells and creamy and soft insides.
This invention came out of the love for using liquid nitrogen to freeze cream into beads. This technique for making arctic chilled ice cream pellets was pioneered by a check and inventor named Curt Jones. Jones, who was a cryogenic expert, revolutionized the way we see frozen food. In fact he is often credited for starting the entire craze for molecular gastronomic. Molecular gastronomics is a way of cooking food using the principles of physics and chemistry. The chilled ice cream pellets that resulted were called Dippin’ Dots.
E Bulli who is a gourmet chef who is also at the forefront of molecular gastronomy created a similar invention a few years ago. It was simply a metal plate that was placed over a bowl of liquid nitrogen. The cream was dripped on top of the frozen metal plate to create the Dippin’ Dots treats. The problem with this set up was that it was unpredictable because the nitrogen was not able to be controlled as it was released.
The advantage of using the Ahti-Griddle is that the mechanics have been figured out. It can be plugged into any ordinary outlet and it cools to minus thirty degrees within fifteen minutes.
The Anti-Griddle is very effective when it comes to making exotic lollipops and popsicles like crème anglaise lollipops. Many gourmet chefs already own this griddle and use it to serve up delicious amuse bouche type treats in their restaurants. For instance Chef Grant Achatz of Chicago’s famed five star Alinea restaurant make frozen mango puree soaked in sesame oil.
The top of the Anti Griddle is so absolutely cold that you need to spray the surface with cooking spray or your confections will stick to the grill surface. The manufacturer also recommends that you do not use metal implements to manipulate the food on the grill. Another recommendation from Polyscience (the maker) is that you use the strongest flavors and thick liquids as foods that are deep frozen like this can lose their taste.
Although it is an eclectic machine it is likely that the Anti-Griddle will be around for some time because it has been winning awards and acclaim for its functionality and also for the food it creates. In fact it won the 2007 Food Network Award for Tasty Technology.

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