You don't want too
much excess liquid or they will make the frangipane soggy.
Wrap the mixture in the towel and squeeze out as
much excess liquid as possible.
One thing to note is that after sauteeing the mushrooms you should try to get as
much excess liquid out as you can — you'll be adding more liquid via lime juice and fish sauce, and you don't want to end up with a soupy mess.
Once they have sufficiently cooled, scoop out 1/2 cup of the butternut squash flesh and measure out 1/4 cup of the sweet potato flesh and put it in a dish towel and squeeze out as
much excess liquid as possible.
To make the tsatsiki, place the cucumber in a fine sieve and, using your hands, press down on the flesh to squeeze out as
much excess liquid as possible.
If using jicama, transfer it onto several layers of paper towels and pat to remove as
much excess liquid as you can.
Not exact matches
I recommend using a strainer to make sure the
excess liquid is removed before adding it to the dish, as too
much liquid can spoil the recipe.
Puree it, then either use cheesecloth to squeeze out as
much clear
liquid as you can, or set it in a cheesecloth - lined mesh strainer over a bowl for the
excess water to trickle out — for at least 4 hours.
If there seems to be too
much liquid, simmer uncovered for a few minutes to evaporate the
excess.
This step is essential — it removes
much of the
excess liquid from the mushrooms, which would lead to a mushy patty.
Never give your baby any
liquids except formula or breast milk without checking with a doctor first — too
much excess fluid can be dangerous for babies.
Squeeze out the
excess pickle juice as
much as possible both before and after chopping the pickle to omit
excess liquid in the final salad.
Cook the meats simply whitout too
much added fat — broiling, baking, roasting, sauteing or browning, then poring off
excess liquid fat, or stir frying over high heat with a little oil (No deep fat frying).