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Over low to medium heat, warm 3 tablespoons duck fat or olive oil in a 3-quart shallow saucepan.
Remove clams to covered dish, strain liquid and reserve 1/2 cup. 2. Heat oil in 4-quart shallow saucepan.
Heat 3/4 cup sugar in a shallow saucepan over medium heat until melted and amber colored, swirling the pan rather than stirring.
2. Heat 2 tablespoons olive oil in a flameproof earthenware or stainless shallow saucepan, add garlic, and sauté gently for 1 minute.
Heat the olive oil in a wide, shallow saucepan or paella pan on the stove and gently cook the the onions, garlic and thyme in the olive oil for 3-4 minutes without colouring.
"In experiments," she explains, "if you put a frog in a shallow saucepan of water and heat up the water very slowly, the frog will never quite notice how hot it's getting.
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(A large, wide, shallow, flameproof saucepan may be substituted — or, in a pinch, an enameled Dutch oven).
25ml/1fl oz olive oil 16 scallops Sea salt and ground black pepper 1/2 dried red chilli, crumbled 1 clove of garlic, peeled and finely chopped 400 ml/14fl oz good-quality dry white wine 200g/7oz clams 30ml/1fl oz extra-virgin olive oil 1 small bunch of purple basil Place a wide, shallow-sided saucepan over a medium heat and add the oil.
Get a small saucepan or shallow pot.
Fill a medium-sized saucepan with a shallow layer of water.
Melt a pound of unsalted butter over medium-low heat in a heavy saucepan — small, but not too shallow, as there will sometimes be some splattering.
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CEO of Professional Science Editing for Scientists @ prosciediting.com