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There should still be liquid remaining in pan.
Season to taste, adding sugar if necessary; the sauce should have thickened a bit, but should still be liquid.
The water should still be liquid, but the temperature is actually below freezing.
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There should still be some liquid in the pan.
The gelatin mixture should still be in liquid form.
If you're doing it properly, the eggs should still be perfectly liquid, but should be steaming and warm, meaning that they're tempered properly.
The mixture should still be a liquid at this point, but it should be much thicker than standard paint.
Now add the beans along with their cooking liquid and cook over a low heat, simmering for 20-25 minutes, or until the soup comes together: the various components should move together when stirred, but the soup should still be moist from the beans' cooking liquid.
The rapid equilibration between gas and particle phases is a reasonable assumption when the particle phase is liquid, although if particle-phase chemistry plays an important role, the condensational growth should still be modeled as a kinetically limited process.
The rice should still be hard when you remove it from the heat, and there should not be any liquid in the pan.
"I should still be hitting.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com