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Begin to add the stock, a ladle or two at a time, and cook the rice over medium heat, stirring it constantly.
Cook the gelatin over low heat, stirring it constantly with a whisk for about 5 minutes.
Add rice and let it cook uncovered, stirring it constantly until it becomes translucent (7-10 minutes).
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Over a huge flame in a large wok partly filled with oil, Zeng fried the chicken, stirring it almost constantly.
Add the cream to the soup by constantly stirring it (if you don't stir, it will create lumps in your soup).
Use the heaviest gauge metal pot you can find so that the caramel heats evenly* After removing the caramel, fill the pot you used with hot water immediately, and then return it to the heat, stirring constantly, until it boils.
In a medium-size pan, bring 350ml of the coconut milk to the boil over a medium heat, then simmer for 4 5 minutes until it separates, stirring constantly to ensure it does not scorch.
It is vital to add the polenta very slowly, stirring constantly, or it will end up lumpy.
Warm the mixture in a saucepan over low heat, stirring constantly until it swells to nearly twice its original volume.
(It may take more or less time, depending on the size of your pan). Remove from the heat, stir in the pectin, return to a boil and cook for 10 minutes, stirring constantly, until it reaches 106C.
Add butter, stirring constantly until it melts.
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CEO of Professional Science Editing for Scientists @ prosciediting.com