The Anti-Griddle

Anti-GriddleThere aren't very many new ways of cooking that have been introduced in the past several hundred years. After the oven, things stagnated until the microwave and eventually the Easy Bake Oven and its related ilk, such as GE's Advantium. So it's nice when something kinda different comes along. In this case, it's the anti-griddle. Technically not useful for cooking, since there probably aren't too many changes to protein structures and the like associated with it, but it does allow for a new type of food preparation.

The anti-griddle is a -30°F surface that sits in your kitchen like a griddle. You place something liquid on it, and it will become solid, or solid with a liquid core. The important thing is that this happens very, very quickly, unlike your basic freezer. This lets you do some interesting things with shaping frozen foodstuffs, though it's probably a bit overkill for working pastry dough. It would be interesting to see what happens with things like meats and fruits, where the slow freezing process causes relatively large ice crystals to form and damage cells. If this could do your initial freeze very, very quickly, then this would be a great addition to, if not everyone's home, at least mine. My guess is that, since it appears to work via conduction, it will not be useful for as many applications as one might hope. This technology is brought to us by the same people that make the swank thermal circulators, so they get the thumbs-up from me.

But for goodness' sake, don't stick your tongue to it! via Boing Boing.