41.   Toss cut marshmallows in additional sugar-cornstarch mixture to coat all sides, then set aside to dry for about an hour.

42.   Transfer dough to lightly greased large bowl and rotate to coat all sides.

43.   Turn to lightly coat all sides.

44.   Turn steaks to coat all sides.

45.   Turn dough to coat all sides.

46.   Turn each fillet in the butter-teriyaki sauce to coat both sides, then lay out in the dish.

47.   Unroll the lamb, cut off and discard excess fat and coat both sides with the Dijon sauce.

48.   Using the steel spatula, coat the sides of the wok with hot oil.

49.   You may also place the meat in the bowl, fully coating each side.

50.   Pour in half a cup of batter, swirling the pan to coat the sides with a thin batter.