31.   In the same casserole, quickly saute the mushroom caps until all their liquid has evaporated and they start to get barely golden.

32.   Partly cover pan, and cook until liquid evaporates.

33.   Pour in the wine and cook over high heat until the liquid nearly evaporates.

34.   Place over medium-low heat until liquid has evaporated.

35.   Reduce until liquid has evaporated.

36.   Reduce heat and simmer mixture until all liquid evaporates.

37.   Saute until the liquid has evaporated and the mushrooms are tender.

38.   The chip is dipped into a solution of chemicals, and as the liquid evaporates, the specially designed molecules of the switching layer pop into place.

39.   The liquid evaporates into the air, keeping the meat moist, and the pan catches the drippings.

40.   The oatmeal was then added and cooked until half the liquid evaporated or until the oats were cooked.