1.   Dip balls in melted white chocolate, letting excess drip off.

2.   Dip the thick, plain end of each cooled cookie in chocolate mixture and let excess drip back into the glass.

3.   Dip into batter, letting excess drip off.

4.   Dip fish into egg wash, letting excess drip back into bowl.

5.   In my tomato tartare, I peel, seed and dice a variety of tomatoes and put them in a sieve to let the excess liquid drip away.

6.   Let excess drip off, then roll in the crumbs and place in the hot skillet.

7.   Roll in egg and let excess drip back into bowl.

8.   Spear one of the nuts with a clean straight pin and dip it in the chocolate, coating it completely and letting the excess drip off.