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Cook until there are bubbles on top of the cooking mixture.
2. After about 15 minutes' cooking, mixture will begin to turn golden and then quickly darken; watch closely.
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Or try cooking a mixture of littlenecks, mahoganies and cockles in white wine and shallots, mussel-style, to let their briny flavors play off one another.
There are two ways to approach this: the safe way, cooking the mixture in a bowl set over a pan of boiling water, and the brave way, in a pan straight over the flame.
The natural varnishes are produced by heating the resins, adding natural oils such as linseed oil, cooking the mixture to the desired viscosity, and then diluting it with turpentine.
Hazen and his colleagues devised a laboratory test by combining a vent mineral, a nitrogen source such as N2 or nitrate (NO3-), and water, then cooking the mixture at varying temperatures and pressures.
3. Continue cooking the mixture over medium-high heat for another 10 minutes, turning the hash in parts every few minutes and loosening any crusty bits, until potatoes are well browned.
Continue to stir while cooking the mixture, or roux.
This buttery, flavorful candy is made by adding cream and butter to the melted sugar, then cooking the mixture until it reaches the hard ball stage.
Put the garlic in the pot with the vegetables and continue cooking the mixture until the garlic becomes fragrant, about 2 minutes.
Cook sugar and saltpeter (potassium nitrate) (about 5 parts saltpeter to every 3 parts sugar) until golden brown and gooey (If you over cook the mixture will ignite in the pan you are cooking in. ) Put the cooked mixture in the can while it is still gooey.
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CEO of Professional Science Editing for Scientists @ prosciediting.com