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Bring to the boil, add a pinch of sea salt to taste, stir thoroughly and simmer gently, stirring occasionally for a further 30 minutes.
Cook gently, stirring, until translucent, about a minute, then stir in the green beans and herbs.
Heat gently, stirring, until the sugar dissolves.
Heat gently, stirring, until sugar dissolves.
Heat the custard mixture gently, stirring constantly.
Saute the mixture gently, stirring occasionally, for about 10 minutes.
Cook gently, stirring frequently, for a minute or two.
(Reheat the curd gently, stirring, to avoid scrambling the eggs).
Add the milk and let it simmer gently, stirring frequently, until it has bubbled away completely.
Add the sugar and heat gently, stirring frequently, until the sugar has completely dissolved.
It represents a lot of what I love about cooking: gently stirring slow-cooked dishes.
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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