How I frissage Part 1.AVI

Cook's Illustrated Apple Gallette (September 2007) calls for you to frissage the dough, so I followed their instructions a couple of times and this is how I interpret it. I am not a professional. A friend at work asked me to send a video of me doing this step in the recipe so here it is - in two parts. This is raw footage, not edited....maybe next time! Any errors or omissions are mine alone. Credit goes to Cook Illustrated editors and writers. Buy their magazine @ www.cooksillistrated.com. It is the best. (Note: I am just a fan of the magazine; I do not work for them nor am I compensated for this plug!)