- The Moto team used the Anti-Griddle to make crepes on a recent episode of Future Food
- Grant Achatz's Mango, Bonito, Soy, Sesame course at Alinea
- PolyScience's own Philip Preston makes a creme anglaise lollipop by griddling both sides but leaving the center creamy
The first time Grant tried using the "anti-griddle" concept was in my house on the back of a stainless steel spatula that was resting on dry ice. It worked just fine. Obviously, that method cannot be used to prepare 90 dishes per night at a restaurant, but it would be effectively the same at home.
- At -79ºF and lower, dry ice is considerably colder than the Anti-Griddle. Do NOT touch Dry Ice. You can suffer some pretty serious injuries here, and you need good ventilation in your workspace. Make sure you read the CDC guidelines on handling dry ice. Use similar precautions in handling the sheet pans.
- Use some non-stick spray to make it easy to flip and remove items.
- Check out PolyScience's guide for some other ideas on what you can do with this technique.