Chicken and lamb should be patted dry before cooking or marinating. Any excess liquid could throw off the recipe by turning your dish mushy or watery. Depending on the cut of meat, the final dish may have excess liquid. Curries will thicken as they cool down. If you like your dish with a thicker sauce, cook it on the Sauté setting, uncovered, for a few minutes. Beans and lentils will thicken quite a bit as they cool down. Mash some of the cooked beans with a potato masher for a thicker, creamier consistency.