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Heat deep frying oil to 180ºC/350ºF.
Add each piece to the deep frying oil.
Deep fried foods are notorious sources of free radicals, as the deep frying oil is continuously oxidized as it is heated.
Similar(57)
Potatoes and spinach are perfectly pleasant if more ordinary, but I found the thick rounds of eggplant — steamed, fried and topped with yogurt — too heavy and tasting of deep-fry oil.
Two days a week, Mr. Arce removes used deep-fry oil from metal drums and cleans grease traps in the kitchens of many of Manhattan's best-known restaurants and corporate cafeterias.
In a dish described as "rock shrimp tempura with spicy miso aioli," the shrimp are ever-so-lightly dipped in tempura batter and just as lightly quick-popped into the deep-fry oil, then rolled in a seriously spicy miso aioli.
When stir-frying or deep frying, use healthy oils such as olive oil, vegetable, and canola oil.
Temperatures are similar to those of oil used for deep frying, but unlike oil, the hot sugar will not run off of your skin as readily, instead coating it and continuing to burn until it is cooled.
Deep fry in oil at 180C/350F for about 4 minutes, or until golden brown and hot in the middle.
Who wouldn't need fish after all this bread and yogurt and cheese and all manner of things deep fried in oil or soaked in butter?" "And of course, we will always have more raki".
But with Chanukah falling on the same day I'm now going to be forced to endure the Jewish foods of the holiday too: greasy latkes (these are potatoes deep fried in oil but they ain't McDonalds fries if you get my drift), fattening sour cream, stale Challah bread and sickeningly sweet Manishevitz wine.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com