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If you size the recipe large enough, you will have leftovers which can serve as another meal or so... Some recipes you can portion out the ingredients into several containers or plastic food bags and freeze them... just remove the container(s)/bag(s) you want and dump them into your cooking pot and cook until done.
Sprinkle with basil and cook until done.
Carefully flip over and cook until done in the middle.
Bring to a boil and cook until done, but do no over-cook.
Add 2 tablespoons water and 1 tablespoon fish sauce; cook until done.
Stir, cover again and cook until done, 5 to 10 minutes.
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Cook the cod until done.
Surrounded by tiny squid, clams and shrimp, cooked until done and not an instant longer, the fideuà tastes a little like toasted durum wheat and a lot like the dripping-wet haul from a Valencian fishing net.
Blanched foods are only in the liquid for a few brief moments, while poached foods are cooked until done.
For two portions: When a pot of salted water comes to the boil, add 200 grams (or half a pound, which is a little more) of short pasta and cook it until done.
Return the roast to the oven and cook covered until done, about 1/2 an hour longer.
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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