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Spread the dough over the right half of the husk, leaving the left side and bottom pointed end of the husk bare.
Anna Akhmatova and what modern museum shrines have made of the husk of her unimaginable life.
Think / of the husk of the locust, / sewn like an ear to the elm.
Use a spatula to spread the masa across the lower two-thirds of the husk.
Fold the lower edge of the husk up, and pinch the dough at the top to completely enclose the filling.
He dropped the kernel into one bowl and deposited the fragments of the husk into the other.
Fold the dough-covered side in half, vertically, covering the filling, then fold the bare half of the husk over that.
The condition of the husk gives a clue to the freshness of the corn, too (though the husk won't stop the kernels from losing sweetness once picked).
If you use too much it will make it harder to seal neatly and the filling will likely seep out the top of the husk during cooking.
Don't be hesitant or worry about what it looks like; all you will see after it's steamed are the striations from the surface of the husk.
Spread a scant 1/4 cup of the masa into a 4-inch square, leaving a 1 1/2-inch border at pointy tapered end of the husk and a roughly 3/4-inch border on the other sides.
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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