The AntiGriddle has been an experience. In one way, it's mind-boggling. Perhaps I just have a small mind but it has been forcing me to stretch my preconceptions about food and preparation. Unlike heat, the freezing action doesn't change the food molecularly, so there's no way to "cook" something like meat. It just freezes. It's incredibly limiting, which means it forces you to think in different directions.
Here are some shots of the AntiGriddle in action on our long road towards understanding it and figuring out what to do with it. The images were shot in late April while the AntiGriddle was taking a temporary residence at Artifact Coffee in Baltimore while we played with ideas for the United States Barista Championship.
Chef Spike Gjerde (a Baltimore culinary celebrity and owner of Artifact) pries off the first test.
Foamed sabayon in aluminum forms starting to form.
Suckers are so cold you need a blowtorch to release them. More cool tools to use.
A First Attempt: The Floating Creme - frozen sabayon floating in a sea of espresso.
More Madness - freezing straight espresso on the left and an apricot foam on the right.
An apricot star with a shot of espresso.
Birthday Cake - layers of espresso, apricot and cream semi-freddo.
