1.   The oil is normally cleaned by switching off the transformer for a week and draining the oil and transporting it to a special depot for decontamination.

2.   Drain any oil from the pan.

3.   Drain excess oil.

4.   Drain oil from skillet, leaving a thin coating and add tomatoes, onions, chiles, epazote, water, salt and pepper.

5.   Drain the oil from the pan, add the stock and bring to a boil, scraping up the brown bits that adhere to the bottom of the pan.

6.   In Japan and Italy, prime ministers change with the regularity of a backyard mechanic draining the oil from his automobile crankcase.

7.   My job every afternoon was to clean out the french fry machine, drain the oil and get the crumbs.

8.   Once it has changed from pink to white, flip and saute, then drain the oil from the chicken.

9.   Remove and drain excess oil on paper towels.

10.   Transfer tenderloins to a plate, and drain excess oil from the pan.