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To briefly summarize, 10 young adult hermaphrodites were placed into a freezing cup (100 µm well of type A specimen carrier) containing space-filling bacteria, covered with a type B specimen carrier flat side down, and frozen instantaneously in the BAL-TEC HPM 010 (BAL-TEC, Liechtenstein).
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Sour Cream Ice Cream Time: 20 minutes, plus 4 hours' refrigeration and 2 hours' freezing 1/2 cup sugar 2 cups whole-milk sour cream 1 cup low-fat yogurt Fresh berries (optional). 1.
ROSE GRANITÉ Adapted from Pichet Ong Time: 15 minutes, plus 2 hours' chilling and 2 hours' freezing 1/2 cup sugar 1/4 cup dried rose petals (see note) 2 teaspoons grenadine Pinch of salt 2 teaspoons lemon juice 1 teaspoon rose petal preserves 1/2 teaspoon rose water. 1.
CHERRIES WITH RED-WINE GRANITA Time: 20 minutes, plus chilling and freezing 1 cup Beaujolais or other gamay wine 1 1/4 cups sugar 1 1/3 cups white grape juice 3 hibiscus tea bags 1 stalk lemon grass, trimmed and crushed Grated zest of 1 orange Grated zest of 1 lemon 2 pounds cherries, pitted.
Recipe: Malted Milk Ice Cream Bonbons Time: 20 minutes plus freezing 1 cup chocolate malted milk balls 1 cup malted milk powder 1/2 pint chocolate, coffee, ginger or other ice cream.
LEMON OR LIME GRANITA Time: 15 minutes, plus 3 to 4 hours' freezing 3/4 cup sugar, or to taste 1 cup freshly squeezed lemon or lime juice 1 tablespoon minced or grated lemon or lime zest. 1. Bring 1 cup water to a boil.
VANILLA BEAN KULFI WITH ROSE WATER ORANGES Adapted from Tabla Time: 2 1/2 hours, plus 4 hours' freezing 5 1/2 cups heavy cream 2 cups milk 1 1/2 cups sugar 1 vanilla bean, split lengthwise Pinch of salt 3 sprigs fresh rosemary 1/2 teaspoon rosewater, or to taste 6 small oranges, preferably blood oranges.
AMANDA HESSER LICORICE ICE CREAM Adapted from Gary Danko, San Francisco Time: one hour plus overnight refrigeration and freezing 3 cups heavy cream 1 1/2 cups milk 1/2 vanilla bean 1/2 cup licorice root, chipped (see note) 10 egg yolks 1 cup sugar 1/3 teaspoon kosher salt. 1.
Recipe: Coconut Macaroon and Mango Bombe Time: 30 minutes plus freezing 1 cup coconut macaroons, finely chopped 1 pint coconut sorbet or ice cream, softened 2/3 cup diced mango (from 1 large ripe mango), more for garnish 1 pint mango sorbet, softened.
GOAT'S MILK ICE CREAM Adapted from the Fat Duck, Bray, England Time: 20 minutes, plus cooling, chilling and freezing 3 1/4 cups goat's milk 1 2/3 cups heavy cream 7/8 cup sugar 6 large egg yolks.
SOUR CREAM SORBET Time: 15 minutes, plus freezing 1 cup sugar 1 pint sour cream 3 tablespoons lime juice 1/2 tablespoon finely grated lime zest. 1. Combine sugar and 3/4 cup water in saucepan.
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