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You're going to get too much crust before the burger even cooks.
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We were even less enchanted with the pan-roasted skate wing (too much corn crusting took all the juiciness out of the fish) and the grilled leeks were dried out.
Don't put too much filling into the crusts.
It's not a generous amount in the first place, and divided equally it leaves barely enough for the bottom crust and too much for the top.
Using too much suet can render your crust as heavy as a wet duvet; allowing the water to creep under the foil will turn your pastry into a bloated sponge.
You might have used too little water or too much shortening, but a crumbly crust that isn't flaky like you want it to be, one that has a dusty taste, needs to be tweaked slightly.
If rendering lard for pie crust sounds like too much work, it's worth it for savory dishes.
And sorry, but there's just too much filling to the amount of crust. .
It's also possible that too much water was added to the crust.
Miners will have to somehow recover the crusts without collecting too much rocky substrate, which would dilute the quality of the ore.
This often leaves a gap between the filling and the top crust, and there is too much juice, especially in the absence of a starchy thickener like flour.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com