Varroa Mite Treatment: Extended Release Oxalic Acid on Swedish Sponge
Of the mite treatments I've tried Oxalic acid has been my favourite. OA comes in many forms, vapour, liquid dribble and now an extended release applied in a Swedish sponge.
Swedish Sponge:
Pan Fried Salmon with Creamy Garlic Sauce | Salmon Recipe
This salmon dish is easy to make and very versatile that can be eaten with pasta, rice or vegetables. The secret of this dish is the flavorful sauce!
Hi! I’m Sheilla Lopez. I'm a Cuisine and Pastry Chef, Culinary Instructor, Chef Consultant, Food Stylist, Food Photographer, Recipe Developer, Food Writer and Video Editor. I'm sharing my passion in cooking and baking that you can prepare easily at home.
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Creamy Garlic Butter Tuscan Salmon
Creamy Garlic Butter Tuscan Salmon (or fish) is such an incredible recipe! Restaurant quality salmon in a beautiful creamy tuscan sauce!
RECIPE HERE:
Josh Makes Swedish Kebab Pizza
Today, Josh is recreating the Swedish kebab pizza he made for Ethan on H3H3! MK # 121
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In the spirit of minimizing food waste associated with the filming of this series, Mythical is donating to the Hollywood Food Coalition ( ) who provide daily, nourishing meals to underserved communities in the Los Angeles area.
Closed Captioning provided by Rev
Time Codes:
-----------------------
Pizza Dough - 1:06
Kebab Meat - 3:48
Sauces - 6:32
Recipe:
-----------------------
Step 1: Make the Dough
Ingredients
* 1c. and 1 Tbsp 00 Flour
* 1c. and 1 Tbsp AP Flour
* less than 1c. Warm Water
* 1 tsp Salt
* ¾ tsp Active Dry Yeast
* 1 tsp EVO
* Extra AP flour for shaping
* Veg oil or pam
1) Combine water and yeast, then flours, salt and evo and stir on low until combined. Let rest 15 minutes
2) Knead for 3 minutes
3) Proof for 3 hours under plastic wrap and oiled bowl.
4) Shape to desired size, adding flour as necessary
Equipment
* Pastry Card
* Bowl
* Plastic wrap
Step 2: Make the Kebab Meat
Ingredients
* 1 lb ground pork
* 1 tablespoon paprika
* 1 tablespoon dried oregano
* 1 teaspoon dried basil
* 1 teaspoon thyme
* 1 teaspoon black pepper
* 1 teaspoon cumin
* 2 teaspoons salt
* 1 cup yogurt
1) Mix together the meat with the yogurt and spices.
2) Place in a pan and bake at 400 degrees for 90 minutes.
3) Slice the meat thin and crisp in a pan
Equipment
* Clear Bowl
* Pan
* Foil
* Knife
* Cutting board
* Saute pan
Step 3: Make the Pizza Sauce
Ingredients
* Tomato Paste
* Canned Tomato Sauce
* Garlic Powder
* Onion Powder
* Oregano
* Black Pepper
* Salt
* Sugar
1) Combine everything and let simmer for 1 hr - add water as necessary
Equipment
* Med pot
* Wooden Spoon
Step 4: Make the Kebab Sauce
Ingredients
* ½ c. Mayo
* ½ c. Sour Cream
* 3 tbsp Plain Yogurt
* 2 tbsp Sambal Oelek
* 2 tbsp Pineapple Juice
* 1 tbsp Pepperoncini minced
* 1 tbsp Garlic minced
* 1 tbsp Cucumber minced
* 2 tsp Oregano
* ½ tsp MSG
* AN Salt
1) Combine and adjust as needed
Equipment
* Bowl
* Whisk
* Squeeze Bottle
Step 5: Assemble & Bake
Ingredients
* Pizza Sauce
* Shredded Mozzarella Cheese
* Kebab Sauce
* Shaped Dough
1) Vent dough with fork
2) Lay small amount of sauce and cheese
3) Kebab meat next
4) Bake at 400F until done
5) Squeeze bottle kebab sauce in concentric circles
Equipment
* Preheated oven (highest temp)
* Pizza stone or steel
* Fork
* Spoon
CARDAMOM BUNS | SWEDISH Kanelbullar | Cinnamon Buns Recipe | ASMR Cooking
Cardamom Buns and Cinnamon Buns (Kanelbullar) are some of the desserts I love the most during the cold season. Cardamom Buns became very popular around the world in the last years and many bakeries decided to bake these delicious cardamom rolls, together with the classic Cinnamon Buns.
Here's how to make Swedish Cardamom Buns and Cinnamon Buns!
Dough:
milk 250ml.
melted butter 50g.
dry yeast 7g (or 25g of fresh yeast)
1 egg
flour 500g.
sugar 80g.
salt 1/2 tsp.
Filling
Cinnamon Buns:
softened butter 50g
sugar 50g.
cinnamon powder 1 tsp.
Cardamom and Pistachio:
softened butter 50g.
sugar 50g.
cardamom powder 1 tsp.
Extra: egg wash + 1 tbsp. of milk
Instructions:
1. Combine the warm milk with sugar, melted (and cold) butter, and yeast, then let to rest for 5 minutes.
2. In a stand mixer bowl add the flour and salt.
3. Add the milk mixture and mix for 5 minutes or until you obtain a sticky dough.
4. Add then a beaten egg and combine until you obtain a nice and smooth dough. If you consider it necessary, add 1-2 teaspoons of flour if the dough results too sticky.
5. Knead the dough for 1 minute and let it rise for 1 hour or until it doubles the volume (in a warm place).
6. Meanwhile, you can prepare the filling, combining the softened butter with spice mix (cinnamon or cardamom with pistachio) and sugar.
7. Once the dough doubled the volume, you can knead it for 2-3 minutes, then roll the dough and spread the filling (follow the video instructions)
8. Cut 6 long strips and create the knotted buns as in the video.
9. Let the buns rise for 20 minutes.
10. Brush each of them with egg wash (1 egg and 1 tbsp. of milk), then sprinkle some sugar pearls and chopped pistachio
11. Bake the buns in the preheated oven at 180°C, for 15-20 minutes (until golden brown).
Enjoy!
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DISCLAIMER: the original language of the video in English, all the other languages are added using an automatic translator. So, I apologize in advance for any mistake!
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MONGOLIAN CHICKEN STIR FRY | MONGOLIAN CHICKEN RECIPE | CHICKEN STIR FRY
Mongolain Chicken Stir Fry | Mongolian Chicken Recipe | Chicken Stir Fry | Mongolian Chicken | Mongolian Chicken Sauce Recipe | How To Make Mongolian Chicken | Easy Mongolian Chicken Recipe
Ingredients for Mongolian Chicken Stir Fry:
(Tsp- Teaspoon; Tbsp- Tablespoon )
Boneless Chicken - 300 gms (cut into 2 inch strips)
Marinate with:
- White Pepper powder- 3/4 tsp
- Salt- 1/2 tsp
Light soy sauce: 1 tsp
Batter/2nd Marinade:
- Egg White- 1
- Cornflour- 5 tbsp
- Oil- 1 tbsp
Mongolian Stir Fry Sauce:
- Hoisin Sauce-2 tbsp
- Dark Soy Sauce- 1 tsp
- White Vinegar-1 tsp
- Cayenne Pepper- 1 tsp
- Brown Sugar- 1.5 tbsp
- Salt-pinch
Other Ingredients:
- Ginger julienned- 1 inch (2 tbsp)
- Garlic chopped - 10 cloves (2 tsp)
- Red Chilli flakes- 1 tsp
- Spring onion whites-10
- (Cut into long stems, white +little green- cut into halves vertically)
- Spring onion greens, cut in similar length-10
- Corn slurry- 1 tbsp cornflour mixed with 4 tbsp water.
- Sesame oil- 1.5 to 2 tbsp
- Oil for deep frying
- Oil-1.5 tbsp
Preparation:
- Cut broad flattish slices from chicken breasts.
- Now marinate the chicken pieces with the white pepper powder, salt and light soy sauce as mentioned in the ingredients. Set aside for 10 mins.
- Separate the egg white from the yellow and keep in a small bowl.
- Now add the ingredients for the batter/2nd marinade, mix and set aside for around 10 mins.
- Peel and julienne the ginger and also peel and chop the garlic cloves.
- Take around 10 spring onions.
- Cut the spring onion into 2 - the white part along with 1/2 an inch green portion and the balance green.
- For the white portion, again cut these into halves vertically.
- Cut the green part in similar length.
- Keep these separately on a plate.
- Also prepare the Mongolian Stir Fry Sauce. For that, take a small bowl and add all the ingredients for the sauce. Give a mix and set aside. Give a mix once more before adding during stir frying. The brown sugar tends to settle in the bottom.
- For the Corn Slurry, add 1 tbsp of Corn flour/starch in a small bowl and add 3-4 tbsp water. Whisk it and set aside.
- Remember to whisk it again just before adding to the wok, tends to stick to the bottom.
Process:
- To deep fry the battered chicken pieces, heat oil in a pan and drop the chicken pieces. Do not stir for around 30 secs.
- Fry on medium heat for around 5-6 mins till light brown in colour . Do not crowd the pan. Remove onto a plate .
- Repeat for the balance chicken pieces in the next batch.
- Now heat a wok and add 1.5 tbsp oil.
- Now add the julienned ginger and chopped garlic.
- Give a stir and then add the red chilli flakes
- Mix and fry on high heat for around 1 min and then add the spring onion whites. Give a mix and fry on high heat for another minute.
- Now add the Mongolian sauce, 3-4 tbsp water and mix and cook it on medium heat for 1 min.
- Now add the fried chicken pieces, give a mix and stir fry for 1 min till the chicken pieces get coated with the sauce.
- Add most of the spring onion greens, mix and stir fry for 30 secs.
- Add the corn slurry and little water if required and stir fry till everything is combined (around 1 min)
- Lastly add the sesame oil, mix and stir fry.
- Garnish with the balance spring onion greens, mix and serve hot.
#mongolianchicken #chickenstirfry #mongolianchickenfry #chickenrecipe #spiceeats #spiceeatsrecipes #spiceeatschicken #mongoliancuisine