What You Need to Know
The Anti-Griddle utilizes a refrigerated metal plate cooled to temperatures between -30°C to -45°C (-22°F to -49°F) via a heat pump system. Unlike traditional freezing, it creates a gradient from frozen exterior to soft interior. The technique was popularized by Chef Grant Achatz at Alinea, employing phase change physics for novel presentations.
Used to create instant frozen crusts on liquids or semi-solids while maintaining creamy interiors, ideal for avant-garde desserts like frozen custard skins or 'reverse' ice cream. Allows precise control over frozen textures impossible with conventional methods.
Key Parameters
Temperature
°C - °C
Time
15-30 seconds
5 seconds - 2 minutes
Equipment
Steps
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The Science
Primary Reaction
Rapid heat transfer leading to nucleation and crystal formation