Here are a few things Anton will share in the video:
Keep knives sharp and how he sharpens them.
Use a dish towel under the cutting board to reduce the board from slipping.
Keep wooden cutting boards dry, elevate the board at one end when not in use.
Store peeled garlic in oil.
Make a simple garlic spread with garlic, basil, oregano, butter/margarine, and oil.
Keep herbs/spices in the refrigerator to combat pests and to reduce flavor loss.
Freeze unused herbs in ice cubes for future use.
180°C (356°F) ~ 200°C (392°F) = flap open (30 minutes)
140°C (284°F) ~ 160°C (320°F) = flap open (45 minutes)
120°C (248°F) = flap closed
55°C (131°F) ~ 60°C (140°F) = internal temp resulting in med/well done
Basic spice mix for 1000g:
200g flour, 200g sugar, 100g salt, 200g Hungarian paprika, 100g garlic,
50g black pepper, 50g white pepper, 50g ground anise
Recorded on Saturday, April 2, 2011 @ Fraser Park Restaurant.