Braising meats and vegetables means to brown them first in a small amount of fat, then reduce the heat, cover the skillet and simmer the food in a small amount of liquid until done. This technique allows larger pieces of food to cook thoroughly and blends flavors. Braising also gives you a little extra time to prepare other parts of the meal.
—from Stir-Fry, Etc.: Meals for Life, a book by The Kitchens of Healthy Choice
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| Universe | Races | Average WPM | First Race |
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| Default (English) | 15,069 | 84.77 | January 13, 2017 |
| Instant Death Mode | 17 | 103.55 | January 1, 2019 |