11.   Drain oysters with a slotted spoon and set aside.

12.   Drain them over the wok with a slotted spoon and set aside on a paper plate.

13.   Drain with slotted spoon and set aside on paper plate.

14.   Drizzle over macaroons with slotted spoon.

15.   Fold the nuts into the escarole and, if it has a lot of water, use a slotted spoon to distribute it onto serving plates.

16.   Holding the fish fillets with a slotted spoon or skimmer, lower them individually into the pan, and bring the water back to a boil.

17.   In a basket, or with a slotted spoon, lower several marinated chicken pieces into the fat.

18.   It can be served as a soup, or the beans scooped out with a slotted spoon and served over rice.

19.   Lift eggs out with a slotted spoon and place one in center of each salad.

20.   Lift out the fish with a slotted spoon or fish slice, draining any liquid back into the skillet.