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To roast meat slowly on a spit rack or rack over heat - basting frequently with a seasoned sauce.
To make mixture smooth by lifting it over and over quickly with a big beating stroke or to incorporate air through the mixture.
To cook over, under, or in front of hot coals or a gas or electric burner, or other form of direct heat.
To cut fat into flour with two knives or pastry blender until it is distributed in small particles throughout the mixture.
To work dough with the "heel" of the hands, using a pressing motion, accompanied by folding and stretching until smooth and elastic.
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