21.   By the time the liquid evaporates, it will be replaced with the fat and juices released from the turkey.

22.   Continue cooking until the liquid evaporates.

23.   Cook, stirring and mashing the potatoes, until the liquid has evaporated and the potatoes are coarsely mashed.

24.   Cook, stirring frequently, until the liquid has evaporated.

25.   Cook until the liquid evaporates.

26.   Cook, stirring occasionally, until the liquid has evaporated and the carrots are cooking in butter or oil.

27.   Cook over medium high heat until almost all liquid has evaporated, being careful not to burn.

28.   Gradually deglaze the pan with the wine, cooking until liquid has evaporated.

29.   If there is any liquid left in the pan, uncover, raise heat to high and cook until the liquid evaporates.

30.   In a wide pan, the liquids evaporate quite rapidly, and there is even a danger of burning.