Industrial Kitchens

The resulting flash freezing enables you to quickly turn sauces, purees, crèmes, vinaigrettes and other foods into very different solid or semi-frozen creations. Cool, creamy centers and crunchy surfaces can be created in just seconds with the PolyScience Anti-Griddle featuring a -34.4°C plate that allows rapid unidirectional freezing.

The Anti-Griddle flash freezing technique, originally inspired by Chef Grant Achatz, allows you to easily prepare appealing dual-texture creations and explore an entirely new culinary realm. The possibilities are truly endless.

SIMPLE-TO-MASTER TECHNIQUES

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.

Practical tips for the Polyscience PS7004-000 Anti Griddle:

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
Carbonated sorbet
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 semifreddo
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
Semi-frozen vinaigrettes
Whipped cauliflower with orange glace and ginger salt
Watermelon-tomato popsicle