The PolyScience Anti-Griddle is a essentially a -30°C cold plate that flash freezes creams, sauces, purees, yogurt, and other liquids and semi-solids. It’s an easy-to-use tool for adding further imagination to your menu or presentations.
The Grant Achatz inspired tool was designed to make a rapidly cooling surface that would give liquds and semi solids a crispy crust and a creamy interior. But imagine the possibilities it has created in the kitchen. To make an olive oil “cracker,” most chefs would bake some sort of crisp fortified with oil. Achatz uses the antigriddle to freeze the oil itself into a wafer.
The PolyScience Anti-Griddle is a essentially a -30°F cold plate that flash freezes creams, sauces, purees, yogurt, and other liquids and semi-solids. It’s an easy-to-use tool for adding further imagination to your menu or presentations. For example, the Ritz Carlton Sarasota in Florida uses the Anti-Griddle at receptions. Executive Chef Frederic Morineau says guests get a kick out of seeing a liquid transform into a solid right before their eyes.
The Anti-Griddle’s flat, ultra-cold work surface lends itself to three basic techniques: (1) freezing just the bottom surface of the item, leaving the top cool or at room temperature; (2) flipping the item over and freezing both the top and bottom, creating crunchy surfaces with a creamy center; and (3) freezing everything solid. Some chefs even use the Anti-Griddle to create layered dishes consisting of different foods, flavors, and textures. You can also use the Anti-Griddle to create freeform shapes, such as initials, by piping thick liquids onto its surface much as you would decorate a cake. Just how solid the food becomes depends on its freezing point, thickness, and how long you leave it on the freezing surface. For example, you can squeeze freshly made crème anglaise onto the Anti-Griddle, lay a stick in the thick cream and then turn it with a spatula to create a frozen crème anglaise lollipop with a still-creamy center.
Prior to ‘firing up’ the Anti-Griddle, you might want to give the griddle surface a light coating of non-stick spray. Also, for best results, use thicker liquids and stronger flavors. Thicker liquids give you more control over the final shape and texture (frozen solid or creamy inside); stronger flavors compensate for the numbing effect of cold on the taste buds. Here are some examples of dishes created using the Anti-Griddle:
Crème brulee lollipops
Sour cream balls with salmon and frozen fruit foam rolled in cheese
Half frozen chocolate pudding with a thin layer of avocado, spicy candied walnuts and strawberries confited in a strawberry-red wine gastrique
Frozen English pea lollipops
Bay scallops with Concord grape
Frozen basil peppermint olive oil
Lozenge of Concord grape puree
Sweetened frozen disk of chestnut puree with a divot to hold a pool of maple syrup
Applewood ice cream
Frozen foamed sabayon floating in a sea of espresso
Mango and sesame oil lozenge
Frozen apricot foam star with a shot of frozen espresso
Layers of frozen espresso, apricot, and cream semi-freddo
Semi-frozen honey lozenge
Frozen Mexican hot chocolate foam, dusted with cinnamon and cocoa, served with a warm spicy chocolate sauce
Organic yogurt and strawberry canapés
Spray flavors on the anti-griddle and scrape to make instant granita
Frozen lemon curd
Mara de des Bois with frozen yogurt
Whipped cauliflower with orange glace and ginger salt