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Tired of slaving all day over a hot stove? The Anti-Griddle from PolyScience won’t help with the “slaving all day” part, but instead of the hot stove, you can now have the option of slaving over a very cold griddle! The Anti-Griddle has cooling coils just below the “cook” surface that can quickly chill foods down to -30°F. You can use the griddle for a wide variety of foods. According to Chow.com, the company’s president, Philip Preston, “likes to play with what he calls ‘crème brûlée textures.’ He squeezes freshly made crème anglaise out of a bottle onto an Anti-Griddle cooktop, and then lays a stick in the thick cream before carefully turning it with a spatula. Voilà—-a frozen crème anglaise lollipop with a still-creamy center.” This would be a lot of fun at dinner or cocktail parties, freezing up sweet smoothies or other deserts on a hot summer evening. You could have a variety of chocolates, creams, liqueurs, or fruity toppings, and let your guest create customized treats. Fun stuff!  For something fun, try creating frozen Mexican hot chocolate foam from an iSi Thermo Whipper. Dispense a bite-sized mound onto the Anti-Griddle, letting the bottom set to about the thickness of a cracker (about 20 seconds). Carefully flip it—use nonmetal utensils only—and then let the other side set. When it’s ready, slide it off, dust it with cinnamon and cocoa, and serve with a warm, spicy chocolate sauce. It'll be like a crispy ice cream sandwich melting in the warm sauce.
(chow)References: forbes, chow Filed In: |
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