input question: How to drain a can of beans

OPTIONS:
- You will need an empty container, a strainer, and a can opener. Place the strainer over the open container. Once you have opened the can of beans with the can opener, pour them into the container and leave them there until they stop dripping.
- You will need an empty container, a strainer, and a can opener. Place the strainer over the open container. Once you have opened the can of beans with the can opener, pour them into the strainer and leave them there until they stop dripping.

output answer: You will need an empty container, a strainer, and a can opener. Place the strainer over the open container. Once you have opened the can of beans with the can opener, pour them into the strainer and leave them there until they stop dripping.

input question: How to quickly dry out flowers for crafts and projects?

OPTIONS:
- Bunch the flowers together and invert them, then hang on a line outside away from the sun to dry from the breeze
- Leave each flower loose and hang them from their petals on a line outside in the sun to dry for a while

output answer: Bunch the flowers together and invert them, then hang on a line outside away from the sun to dry from the breeze

input question: How do I create a butter slab to make croissants?

OPTIONS:
- Take your butter, unwrap it and place it on a large sheet of parchment paper. Next fold over the parchment paper and pound it down with a rolling pin or meat tenderizer. As the butter starts to get a little softer it will be easier to work with. Once you have a nice squarish shape, wrap it up in your salad spinner and put that in the refrigerator to chill along with your dough for 30 minutes.
- Take your butter, unwrap it and place it on a large sheet of parchment paper. Next fold over the parchment paper and pound it down with a rolling pin or meat tenderizer. As the butter starts to get a little softer it will be easier to work with. Once you have a nice squarish shape, wrap it up in your parchment paper and put that in the refrigerator to chill along with your dough for 30 minutes.

output answer:
Take your butter, unwrap it and place it on a large sheet of parchment paper. Next fold over the parchment paper and pound it down with a rolling pin or meat tenderizer. As the butter starts to get a little softer it will be easier to work with. Once you have a nice squarish shape, wrap it up in your parchment paper and put that in the refrigerator to chill along with your dough for 30 minutes.