Exact(4)
After a minute, add the vinegar and reduce until evaporated.
Very carefully add rum, a tablespoon at a time (it will spatter) and cook until evaporated.
Add the vinegar and cook, stirring, until evaporated, then pour in the wine and cook until reduced by half.
One-day-old adult worms were soaked in 150 µL of a 400 ng/mL DAPI in ethanol solution for 30 min or until evaporated, rehydrated in 2 mL of M9 solution overnight at 4°, and mounted in 5 µL of fresh NPG/glycerol medium.
Similar(53)
Thereafter, 2 mL of perchloric acid were added and the mixture was heated again at 70 °C on a hotplate until evaporating the excess acid and the mixture became as paste.
Reduce the wine until almost evaporated.
Add the white wine and cook until almost evaporated.
If it looks especially wet, wait until mostly evaporated.
Pour in the wine and cook until completely evaporated.
Simmer very gently until almost evaporated and tip in the cream.
Pour the cognac into the pan, and let it bubble away until almost evaporated.
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