31.   Strain the liquid into another pan and reduce by one-half over medium heat.

32.   Strain the liquid through a large sieve.

33.   Strain the liquids off the solids.

34.   The main technique is turning on your blender, and then straining the liquid.

35.   Then the liquid is strained into a jar for use in frying and flavoring.

36.   Use a slotted spoon to remove the mussels and fennel to a serving bowl, then strain any liquid over them and serve.

37.   Squeeze the pith and pips to extract the maximum amount of pectin and strain the liquid into the fruit.