{{short description|Kitchen appliance}} The '''anti-griddle''' is a kitchen appliance that flash freezes or semi-freezes foods placed on its chilled metal top.<ref name="Chef2010">{{cite book|author=The Creators of Top Chef|title=How to Cook Like a Top Chef|url=https://books.google.com/books?id=41rS3dSy8KQC&pg=PA157|access-date=13 December 2012|date=14 July 2010|publisher=Chronicle Books|isbn=978-0-8118-7486-1|page=157}}</ref><ref name="Fodor's2009">{{cite book|author=Fodor's|title=Fodor's Chicago 2010|url=https://books.google.com/books?id=yH6v95qBCG4C&pg=PA168|access-date=13 December 2012|date=3 November 2009|publisher=Random House Digital, Inc.|isbn=978-1-4000-0860-5|page=168}}</ref> The equipment is about the size of a microwave oven.
Chef and ''Top Chef'' guest judge Grant Achatz developed the device with Philip Preston<ref name="Carroll2010">{{cite book|author=Sean M. Carroll|title=From Eternity to Here: The Quest for the Ultimate Theory of Time|date=7 January 2010|publisher=Penguin|isbn=978-0-525-95133-9|pages=220}}</ref> for use in his Chicago restaurant Alinea.<ref name="GarloughCampbell2011">{{cite book|author1=Robert B. Garlough|author2=Angus Campbell|title=Modern Garde Manger: A Global Perspective|url=https://books.google.com/books?id=tk2dMJL-HWsC&pg=PA37|access-date=13 December 2012|date=18 February 2011|publisher=Cengage Learning|isbn=978-1-111-30761-5|page=37}}</ref> He collaborated with the company Polyscience to mass-produce the anti-griddle for use at homes and other restaurants.<ref name="Wohl2012">{{cite book|author=Kit Wohl|title=The James Beard Foundation's Best of the Best: A 25th Anniversary Celebration of America's Outstanding Chefs|url=https://books.google.com/books?id=uVvaeImXp3QC&pg=PA211|access-date=13 December 2012|date=7 March 2012|publisher=Chronicle Books|isbn=978-0-8118-7466-3|pages=211}}</ref>
==Operation== The anti-griddle maintains a constant temperature of {{cvt|-30|F}} by pumping a refrigerant through a compressor to remove heat from its steel surface.<ref>{{Cite book |last= |first= |url=https://books.google.com/books?id=nPuZMcLtXt8C&dq=anti_griddle&pg=PA62 |title=Popular Science |date= November 2007|publisher=Bonnier Corporation |language=en}}</ref> Liquids, oil, and gels generally freeze in 30 to 90 seconds. The finished product has a crunchy outer texture while the inside remains soft or creamy.
==See also== {{portal|Food}} * List of cooking techniques * Molecular gastronomy
==References== {{reflist}}
Category:Kitchenware Category:Cooling technology