What is anti griddle?

An anti-griddle is a kitchen appliance that freezes food quickly by using a flat, chilled metal surface that is colder than the freezing point of water. It is used in Molecular Gastronomy and is a modern cooking technique that has been popularized by chefs like Heston Blumenthal and Ferran Adria.

The term "anti-griddle" is derived from the fact that it is the opposite of a traditional griddle, which cooks food by applying heat to the surface. The anti-griddle, on the other hand, freezes food by rapidly removing heat from it. It can freeze liquids, purees, sauces, and other foods quickly, creating textures and shapes that would be impossible to achieve using traditional cooking methods.

The anti-griddle is typically made of a metal plate that is cooled using a refrigeration system. The metal plate can reach temperatures as low as -30°C (-22°F), and food is placed on it in small portions. The food freezes almost immediately, creating unique textures and shapes that can be used to create new and innovative dishes. The anti-griddle is commonly used in high-end restaurants and culinary schools, and is becoming increasingly popular among home cooks and food enthusiasts.