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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| Rank | Username | WPM | Accuracy | Date |
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| 1. | rabbitgrowth (rabbitgrowth) | 88.60 | 95% | 2021-06-18 |
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