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When the mixture began to look creamy like polenta, Boulud, in an instinctive French manner, began adding chunks of cold, expensive Échire butter.
Without any personal candy-making expertise, however, I quickly ran into trouble: I boiled a pound of sugar and a little water for about 5 minutes, at which point the mixture began to caramelize.
However, as the mixture began to undergo cool flame oxidization, a significant reduction in the run-up distance was obtained (as large as 50%).
When the mixture began thickening, it was quickly transferred into 1cc syringes with 1 mm inner diameter needles.
Similar(56)
When the mixture begins to color, add the wine and deglaze the pan.
Eventually you should start to see bubbles forming and the mixture beginning to swell.
3. Cook about 10 minutes, or 5 minutes from the time the mixture begins to sizzle.
As soon as the mixture begins to bubble, take off the heat and set aside.
Boil for three or four minutes until the mixture begins to caramelise and turn golden brown.
You'll have to moisten your hands again whenever the mixture begins to stick to them.
Stirring constantly, cook for about 5 minutes, until the sugar has dissolved and the mixture begins to steam gently.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com