Anti-Griddle for Rapid Cooling of Food Cooked Sous Vide

[Camano Chef]

Has anyone used an Anti-griddle for rapid cooling of SV foods prior to freezing or chilling in the refrigerator?

[Peter the eater]

No, but I would like to know what advantage/effect there might be on the final product. Is this about speed?

[Chris Hennes]

I'd think that using an ice-bath would probably cool faster, since it's going to be coming from all sides at one. Since you're already bagged, it's easier, too.

[lesliec]

Using an antigriddle for cooling is like using a real griddle for cooking - a big difference between inside/outside temperatures.

I'm with Chris on the ice/water mix. It's going to be much faster and more thorough than the antigriddle.

[Chris Amirault]

You could have two and sandwich the item like a panini press. I mean, we're talking, what, $1K a pop for an anti-griddle, right? Skip a mortgage payment or two.

[Shalmanese]

Just dunk in a LN2 bath. Don't be such a pussy.

[ChickenStu]

I always use my freezing tunnel .

[percival]

Quick and cheap: salt and ice bath.

[brandonscott]

There is a big difference between rapidly cooling something, and rapidly freezing the surface of something...convection/conduction....What exactly are you trying to accomplish?

[ScottyBoy]

I always use my freezing tunnel .

Haha

Quick and cheap: salt and ice bath.

I never use salt, sure it lowers the temperature of the ice bath but for me I don't see a huge advantage of a couple degrees.

[paulraphael]

I never use salt, sure it lowers the temperature of the ice bath but for me I don't see a huge advantage of a couple degrees.

salt can actually drop the water temp to -21°C.

[ScottyBoy]

I'm referring to using a realistic amount when making your ice bath to shock something, not max saturation.