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Lower the heat and simmer for about 10 minutes or until the syrup leaves a slightly sticky film on the back of a spoon.
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That is why maple syrup left on the table will absorb water from a steamy kitchen and eventually become dilute enough to support mold growth, Dr. Hodge said.
And make sure you keep the syrup left over from poaching the peaches – freeze it in small portions, and use in ice-creams, sorbets and cocktails: it will lend them a delicate hint of peachiness.
After adding all the syrup (16.0 L), the process was terminated until the volume of permeate reached 14.0 L (2.0 L syrup left in the tank).
To top it off (literally and figuratively), we had enough maple syrup left to fill a single square on a waffle grid.
The throughput to the evaporator is limited to a concentration of 50% solids in the syrup leaving the evaporator.
Fill sterile pint jars with pickles and cover with hot syrup, leaving ½-inch headspace.
Keep doing this every hour until there is no syrup left to brush on the pieces.
Heat the remainder of the syrup, leaving the syrup boiling until it is brittle when tested in cold water or use a candy thermometer testing for a temperature of 290 °F (143 °C).
You may have actually experienced this scientific trick if you have ever eaten a frozen icy-pole / ice-lolly and when it has started to soften, sucked out the sweet syrup, leaving the tasteless ice behind.
Lower the fruit into the simmering syrup and leave partially covered with a lid until they are tender.
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CEO of Professional Science Editing for Scientists @ prosciediting.com