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In Paris the price of the four-pound loaf of bread the standard item of consumption accounting for most of the population's calories and nutrition rose from its usual 8 sous to 14 sous by January 1789.
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Some of our gallery visits included viewing the Portrait of Marten Looten by Rembrandt Harmensz, Sous-Bois by Paul Cézanne, Tea by Henri Matisse, Freeway and Aquaduct by Richard Deibenkorn, and finally Mulholland Drive: The Road to the Studio by David Hockney.
"Love Song of an Albanian Sous Chef," by Robert Askins, which concludes the program, is sloppy and silly and features talking food.
He showed me how to cook the salmon in a fake sous vide by putting it in resealable plastic bags and submerging them in warm tap water.
At the Paris Opera Ballet, the end of October brings a new work, "Sous Apparance," by the company's étoile, Marie-Agnès Gillot, in collaboration with the artist Oliver Mosset.
Aseismic slips in a deep geothermal reservoir were first observed at Soultz-sous-Forêts by ([Cornet et al. 1997]).
In the professional kitchen, we cook sous-vide by encasing food in airtight plastic using chamber vacuum sealers (hence the name sous-vide, literally "under pressure") and then cooking them in precision-controlled water baths using a tool called an immersion circulator.
Newly opened Hija de Sanchez is a new taco joint from Rosio Sanchez – another former Noma sous chef – backed by Noma co-owner René Redzepi.
This was an event of literary as well as emotional consequence, producing in quick succession three novels - Rhys's Quartet, Ford's When the Wicked Man, and Sous les Verrous by Rhys's Dutch husband Jean Lenglet.
The present work was carried out with a goal to optimize the cook-chill conditions of high valued spotted seerfish (Scomberomorus guttatus) steaks processed by sous vide method and to evaluate the physico-chemical and microbiological changes during refrigerated storage (3 °C).
Start with ingredients that are unequivocally improved by sous vide.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com