The anti-griddle is something i've been fascinated with for quite some time. I'd be watching a show on the food network, see them using it and think I wish I could try that out! The concept of it just intrigues me, so this week I decided this is what i'll write about.
Molecular gastronomy or modernist cuisine has gained a lot of popularity is the recent years, combining physics and chemistry to transform the textures and tastes of food creating revolutionary dining experiences. The Anti Griddle, an innovation for modernist chefs, was created by the company Poly Science. It was inspired by Chef Grant Achatz of Alinea restaurant in Chicago who went to the president of Poly Science, Philip Preston, with a revolutionary idea. Creating what is essentially a cold pancake griddle. It would have a large stainless steel surface, and instead of heating up it would get extremely cold. So the 2 came together and collaborated to make what we now know as the Anti-Griddle. With the Anti Griddle you can flash freeze sauces, cremes, vinaigrettes, oil, purees, etc. into solid or semi frozen creations with crunchy exteriors and creamy centers, in a matter of seconds. It is able to reach a -30F temperature within a matter of 5 to 10 minutes. The anti-griddle retails for $1,299.95 on the Poly Science website, It was said by Chef Matthias Merges to not only be good for restaurants but also be great at home for kids and family, although it is quite pricey for the average home owner. Non the less if I had one at home I'd definitely have some fun with it. With it you can create lollipops, frozen mousses, meringues, frozen hot chocolate, petit fours, chocolate designs, frozen coffee/alcohol chips, and so much more. With all that it's no surprise that the Anti-Griddle was the winner of the Food Network's Tasty Technology Award aswell as the MadridFusion Innovation Award.
The Anti-Griddle is considered an innovative product because of the fact that it puts a new spin on the everyday griddle by making it get cold instead of heating up. The invention of this product was accomplished by Philip Preston and Grant Achatz. Philip is the owner of PolyScience a company that supplies temperature-control technology to the medical industry. Knowing the fact that Philip dealt with equipment that could either be extremely hot or extremely cold Grant came to him with his idea for the anti-griddle and 3 days later their first prototype was born.
I feel like this innovation is important because it opens the doors to a new world of possibilities for modernist chefs. It changes the molecular structure of different foods throwing away our preconceptions, and giving us an interesting and engaging experience. As well it adds a new sense of enjoyment to the food that we're eating. For example if we're given a frozen piece of olive oil that when we're chewing gives us the sensation of nougat/bubble gum while melting and having the delicious olive oil taste then that's a new experience that we've never had, and that's what eating is all about, the experience.
I feel like this innovation is important because it opens the doors to a new world of possibilities for modernist chefs. It changes the molecular structure of different foods throwing away our preconceptions, and giving us an interesting and engaging experience. As well it adds a new sense of enjoyment to the food that we're eating. For example if we're given a frozen piece of olive oil that when we're chewing gives us the sensation of nougat/bubble gum while melting and having the delicious olive oil taste then that's a new experience that we've never had, and that's what eating is all about, the experience.
For me personally this innovation hasn't affected me which i'm sure that is the same for a wide range of people simply because of the fact that we either don't know about it, we've never used it, or because we've never eaten anything that has been made using it, since molecular gastronomy can still be quite new to a lot of people. I think for me the fact that I know about the Anti-Griddle but have never used it or had any food made from it just makes me want to try it more because of my interest in it and how I want to see how it works for myself. So until I have the opportunity to try one i'll just have to find a modernist chef and try out some of his food.