PolyScience The Anti-Griddle 

Winner of the Food Network's Award for Tasty Technology

Description

Image of the The Anti-Griddle from PolyScience

    The Anti-Griddle™ is a traditional cooktop with an amazing twist: the device quickly freezes sauces and purees instead of heating them! Inspired by Chef Grant Achatz at Alinea Restaurant in Chicago, this unique innovation opens a new dimension in freezing sauces and purees, crèmes and foams.

    Develop solid or semi-frozen creations with stable, crunchy surfaces and cool, creamy centers. The tantalizing dual-textures create a surprising and unique experience in restaurants. On buffets and at catering events, the Anti-Griddle always attracts diners when preparing a frozen appetizer or dessert right on front of their eyes. Let your culinary imagination run wild!

    • Quickly freezes sauces and purees into solid, unique forms or freezes just the outer surfaces while maintaining a creamy center
    • Minus 30 °F 'griddle' temperature ensures instantaneous results
    • Approximately 1 square foot high-endurance cooktop provides an ample, easy-to-clean work surface

    Within 5-10 minutes the Anti-Griddle™ surface will reach a temperature at -30 °F. Applying a thin film of olive oil before freezing the griddle surface will work as a release agent.

    Some Anti-Griddle inspired creations:

    • Frozen salmon mousse
    • Rhubarb Jasmine Merengue
    • Caramel-Rosemary vanilla lollipops, liquid center and served on a rosemary stick
    • Vanilla-orange swirl with strawberry wings
    • Peanut butter brownie in a frozen crème anglaise coating