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The method was tested against experimental data from trials in which individual hoki were chilled in flaked ice or an ice/water slurry.
Selected mussel individuals were transported in plastic self-draining boxes covered by flaked ice.
These mussels were also stored at 4 °C and covered with flaked ice for some hours previous to analysis.
Later in the laboratory, mussels were conserved in plastic boxes, stored at 4 °C and covered with flaked ice for 24 h previous to analysis to preserve them.
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This $1,250 showstopper splashes a saffron-studded Nolet's Reserve Gin and Ace of Spades champagne over a gold-flaked ice cube.
4. Bake until golden Food historian Caroline Yeldham's Bakewell Pudding (or Tart Ingredients: Shortcrust pastry, made using butter and 100gm plain flour 1 tablespoon raspberry jam 25 gm plain flour 1/2 teaspoon baking powder 50 g ground almonds 50 g butter 50 g caster sugar 1 egg Almond essence - optional Flaked almonds and icing sugar - optional topping Method: 1.
Sprinkle with the toasted flaked Almonds and dust with icing sugar.
100g butter 500g plain flour 40g fresh yeast 225ml warm milk 40g sugar salt a large egg for the filling: 6 green cardamoms 50g undyed glace cherries 100g mixed peel 110g sultanas ½ tsp ground cinnamon 50g flaked almonds 200g marzipan for the glaze: 50g butter icing sugar Melt the butter in a small pan, then leave to cool down.
Simply sprinkling icing sugar over the top and adding flaked almonds makes a very effective look.
Heat the oven to 200C/400F/gas mark 6. Sift together the icing sugar and flour, and mix with the flaked almonds, orange juice and zest, and the melted butter.
Serve with ricotta, ice-cream or mascarpone and a sprinkling of toasted flaked almonds or chopped hazelnuts.
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