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anti-griddle suggestions needed

post #1 of 5
Thread Starter 
So, I inherited an anti-griddle. I have one item I will be producing with it, but I can't say I am all that excited about it. Now I am wondering what cool things I can make.
Is anyone using one for pastry? I am in research mode.
post #2 of 5

I have used it with many dessert sauce components to create a lollipop.

 

Also Ice cream base to do a shaved portion. https://vimeo.com/119326656

 

carltonb

post #3 of 5

Neat!  I have never used one, just seen the videos.  But it seems like a cool gadget.

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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post #4 of 5

I've wanted to try and play with one for a while. I keep seeing videos on youtube and around the internet of people making pictures with pancake batter on an electric griddle, why not with custards and icecream base on an anti-griddle? 

 

I also like the shaved icecream concept. could be a rich dessert, but rolled up/shaved to give it volume.

 

I'll be watching this thread 

post #5 of 5
Thread Starter 
So far, it hasn't been very practical for production. Perhaps in a high-end/low volume kitchen it would be ok, but takes me hours to produce 100 portions. If the room is too warm, it slows down, so I would not want to use it to order.
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