the fat duck

it's not about a duck which has fat under it's skin, or about recipe or menu. The fat duck is one of famous restaurant in the world (if you didn't know, just pretend that it is famous). The fat duck restaurant  placed in High Street, Bray, Berkshire, SL6 2AQ, England. FYI, Heston Blumenthal is one of famous and very talented chef (if you didn't know, please just ask professor google) has became the founder of  The Fat Duck.

what i want to share here are the knowledge which i've found in their website. i'll make some resume or preview or make it short explanation. 

numero un !

Salt in tonic water.
in the website explain it quite long, but the short is "salt can reduce bitterness". how does it ? the scientist still having research on it.

numero duex !

Dry ice for Ice cream.
dry ice is frozen carbon dioxide which easier to but than liquide nitrogen. dry ice doesn't melt in to liquid buy directly into gas. this gas has burn effect in to our lung, but this CO2 can enhance taste and flavor.for the example in soda water, the soda is made from CO2. as long as the CO2 is still in it, the soda water still has a good taste. the only way  to keep the CO2 is to keep it cool.
rather than we have to buy liquide nitrogen which is expensive and hard to find, we can use dry ice. for example if we want to make a quick ice cream, we can mix the milk or yoghurt with crushed dry ice. but make sure that there is no big crushed of the dry ice, so it won't harmful.

numero trois !

ice filtration , it means that we strain liquid by freeze it, then let it thaw in the chiller by using tammy cloth or muslin or cheese cloth as the strainer and a container below it. for example to make very clear stock without any dirt. the dirt will strain with the gelatine above. we can use this method for puree or juices. but this method can't be used for strain milk, because the milk fat doesn't perfectly freeze so the fat can't be strained.

for more explanation you can open the website the fat duck .