Carefully squeeze the bags to
release excess liquid and throw the bags away.
Grate onion on the large holes of a box grater and squeeze firmly with your hands to
release excess liquid.
Carefully squeeze the bags to
release excess liquid and throw the bags away.
This helps to
release any excess liquid from the tofu so that when it's roasting in the oven, it gets a little crispy.
Leave in your fridge to
release the excess liquid overnight.
Not exact matches
Our experiments with the average amount of
liquid (about 2 cups) left us with about two inches of
excess water that was goopy and viscous, in part due to starch being
released by amaranth as it cooks.
Using fresh paper towels, wipe the tops of the eggplant to remove
excess salt and firmly press to
release any remaining
liquid.
Then, drain the
liquid that has been
released, using a spoon to further press the noodles and
release any
excess water.