Your English writing platform
Discover LudwigSuggestions(5)
Exact(56)
Cover and simmer over a medium heat, stirring occasionally, until the mixture becomes thick.
Cook until the mixture becomes very thick, about 5 minutes, whisking frequently.
You probably won't need all of the beaten egg – just keep adding it until the mixture becomes the right consistency.
Blitz again, then pour in the remaining butter and blitz until the mixture becomes liquid, smooth and pinkish in colour.
Meanwhile, to make the topping, put the flour, cornmeal, baking powder, bicarb and butter into a food processor and whizz until the mixture becomes crumb like.
Whisk well as you slowly pour in the oil and cream, until the mixture becomes quite thick, a bit like mayonnaise.
Add the egg yolks, whizz again, then very slowly drizzle in the vegetable oil, then the olive oil, until the mixture becomes thick, glossy and voluminous.
Meanwhile, heat the Sichuan peppercorns, garlic and dried chillies in a separate pan with 1 tablespoon of oil and stir-fry for 1 minute until the mixture becomes fragrant.
Similar(3)
Stir in chocolate chips and whisk briskly until they melt and the mixture becomes silky smooth.
Calcium carbonate powder (20 g) was mixed carefully under constant stirring with mechanical stirrer until the mixture became homogeneous.
Thereafter, the HRWR with remaining water was added and the mixture was mixed for an additional 3 min until the mixture became homogenous.
More suggestions(15)
until the volume becomes
until the workplace becomes
until the batter becomes
until the sound becomes
until the content becomes
until the chocolate becomes
until the mixture is
until the law becomes
until the mixture looks
until the sauce becomes
until the mixture has
until the mixture holds
until the attack becomes
until the rice becomes
until the skin becomes
Write better and faster with AI suggestions while staying true to your unique style.
Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com