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Exact(38)
I'm not interested in carbonizing the surface of the meat.
Roast until the surface of the meat is beginning to caramelize, about 15 minutes.
Above all, the surface of the "meat" was cracking and peeling.
The crisp surface of the meat gives way to soft, luscious lamb within, strong-flavored and salty-sweet.
I score the inside surface of the meat to allow the seasoning to penetrate and to make it easier to roll.
Second, the hot air evaporates liquid from the surface of the meat, which fosters flavorful browning, but also has a tendency to dry out the meat.
Similar(20)
Spread the marinade generously, on all surfaces of the meat.
Blonder points out that the size, shape, and surface texture of the meat can influence the stall by influencing how much moisture is available for evaporation, not to mention airflow and humidity in the cooker.
His often amusing first-person account of acquiring, cooking, serving and eating his prey is interspersed with occasional recitations of fun factoids: the cause of iridescence on the surface of cured meat, the proper way to avoid the formation of carcinogens during cooking.
The small amount of surface where the meat is in contact with the grates cooks by conduction.
Make use of the broken down glucose from pan-fried meats, or in other words, the browned substance stuck to the surface of the pan after the meat has been removed, through a process called deglazing.
More suggestions(15)
surface of the mass
surface of the milk
skin of the meat
surface of the meal
surface of the ground
surface of the roast
surface of the substance
surface of the burning
surface of the section
surface of the cavity
surface of the membrane
surface of the brain
surface of the image
surface of the water
surface of the agar
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com