The Anti-Griddle

[Victor Steinbok]

Forgot to mention this item when discussing molecular gastronomy eons
ago. The anti-griddle may look like a small stovetop here, but the point
of the name is that the surface looks like a griddle and it is used for
quick freezing.

http://www.cuisinetechnology.com/the-anti-griddle.php

More at that site and elsewhere. The contraption is becoming quite
common in "modern cuisine" restaurants and on cooking reality shows.

     VS-)

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The American Dialect Society - http://www.americandialect.org