Low-Technique: The Anti-Griddle
As the name suggests, The PolyScience Anti-Griddle is a flat-top cooking apparatus that uses extreme cold instead of extreme heat to modify the texture and flavors of food. The cooking surface is a metal sheet approximately 15" x 9" that is cooled to -30ºF by specialized refrigeration gear. This can be used to create some unique dishes or components. Examples include: 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 Most home cooks cannot afford the 1000$ price tag. The good news is that you can simulate the AntiGriddle at home provided you can get your hands on some dry ice. A number of people have talked about AntiGriddle hacks before, but the first mention I could find came from Nick Kokonas. ...