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And my pastry recipe, which I have used for years, is pretty ordinary.
I was delighted with the raspberry pie but challenged by the pastry recipe.
The basic shortcrust pastry recipe has served me well over the years.
And pretty much any sweet pastry recipe that didn't quite work out is born anew when it is made into crumbs and layered with cream into trifle.
For baking, where precision is key, it's even tougher: if a pastry recipe calls for four regular eggs, what's the quail equivalent?
If you omit the sausage meat, the stuffing makes a great filling for a vegetarian pie (use the pastry recipe from the September 12 issue of Cook. Serve it with a Cumberland sauce.
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Most pastry recipes advise strongly against "overworking" the dough, lest the crust turn tough.
Likewise, I've been able to incorporate some of the techniques I've learned testing and writing pastry recipes into my savory cooking.
Occasionally I'll refer to some of Rilke's pastry recipes.
Reduce the amount of chocolate chips, walnuts or coconut in cookies, brownies or other pastry recipes.
(Later, I consulted my copy of Escoffier. I admit that my copy was not the 1903 edition. It was the 1921 edition. I found the offending puff-pastry recipe. But: according to the 1921 Escoffier, you were actually allowed to make your coulibiac with either puff or brioche).
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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