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The amount of flavour extraction depends on how fresh your juniper berries are.
"It sounds a bit weird, but the texture is something between cartilage and rubber," says Gates. "They don't have a vast amount of flavour but they are a vehicle for flavour".
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Despite the shop's popularity and the queues that form, staff are friendly and helpful, although they understandably limit the amount of flavours patrons can try.
He gets enormous amounts of flavour out of mundane ingredients such as Jerusalem artichoke, which he makes thrillingly earthy with the addition of sautéed mushrooms and cubes of sherry vinegar jelly; braised leg of chicken is served in a spicy, crumbed crust with a distinct subcontinental flavour, and comes with sprouts and prune purée.
Award-winning scones in fact... they're blinking perfect, exactly the right amount of crumble, flavour and Devonshire clotted cream.
The tender pork had just the right amount of spicy flavour, which was perfectly complimented by the sweetness of the pineapple slices.
It occurred to me, as I took another bite, that foie gras is essentially a small amount of liver flavoured by a whole lot of fat.
An example is a blended whiskey, which may contain several whiskeys, a grain spirit distilled at 90 to 95 percent alcohol, caramel colouring, and perhaps a small amount of a flavouring blender (part of which may be sherry or port wine).
Like fruit and veg, I vary them as much as possible to derive the maximum amount of pleasure, interest, flavour and nutrients from my food.
The stars of the show are the chicken and turkey, which are phenomenally moist, with the perfect amount of wood smoke flavour and a peppery white sauce that made us "mmmm" with every mouthful.
Many compositional and process factors significantly affect the viability of probiotics in cheese including the kind and the amount of probiotic inoculation, flavouring supplementation, microbiota competition, possible presence of bacteriocines or other antimicrobials, pH, redox potential, incubation and storage temperature, salt and water activity and packaging materials, and other factors.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com