The Anti Griddle by Polyscience. The PolyScience Anti-Griddle is a -30°F cold plate that flash freezes creams, sauces, purees, yoghurt, and other liquids and semi-solids. It's an easy-to-use tool for adding further imagination to your menu or presentations.
The Grant Achatz inspired tool was designed to make a rapidly cooling surface that would give liquds and semi solids a crispy crust and a creamy interior. But imagine the possibilities it has created in the kitchen. To make an olive oil "cracker", most chefs would bake some sort of crisp fortified with oil. Achatz uses the antigriddle to freeze the oil itself into a wafer.
The Anti-Griddle’s flat, ultra-cold work surface lends itself to three basic techniques:
Freezing just the bottom surface of the item, leaving the top cool or at room temperature;
Flipping the item over and freezing both the top and bottom, creating crunchy surfaces with a creamy center;
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 free form shapes, such as initials, by piping thick liquids onto its surface much as you would decorate a cake.
Sous Vide Australia | Sous Vide and Low Temperature Cookery Equipment
Sous Vide Australia was formed to provide the hospitality industry, within Australia and New Zealand, local access to highest quality and specifically designed sous vide cookery equipment and ...