Remove from heat and drain
any excess liquid when done cooking.
Drain
excess liquid when finished.
Not exact matches
When you transfer your sweet potatoes to a baking sheet, you will have some
excess liquid.
It's ready
when there isn't
excess liquid in the pan and you can see the bottom of the pan for a few seconds in the places your whisk drags.
When you put the batter in the pan, you don't want
excess liquid.
This helps to release any
excess liquid from the tofu so that
when it's roasting in the oven, it gets a little crispy.
When done, drain
excess liquid.
(The double layer helps to contain the mess
when draining the
excess liquid, although a single layer of plastic wrap will do in a pinch.)
When cold, gently squeeze the greens to remove any
excess liquid and finely chop.
I also use this tool for other veggies like cauliflower (
when making mashed cauliflower), zucchini (
when making spiralized zucchini for pasta dishes), and anything else
when directed to remove
excess liquid.
The other nice thing about this tool:
When you remove the easy - to - maneuver handle from where the actual
liquid formula is, the wheel is loaded with just enough liner so that you don't have to double dip to get more (or worse, you don't have to wipe any
excess product off).
When done, drain
excess liquid.
When you take soup, it offers an appetite that reduces * intake of
excess foods because it contains a combination of solids and
liquids.
When functioning properly, these ducts take the
excess liquid from the eyes and drain it into the nose or throat.
The second time,
when I made them for the party, I made the filling in the morning and allowed the tomatoes to throw off their water and then I drained them and squeezed out the
excess liquid.