What are common mistakes when making Braising?

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Accepted Answer

Boiling instead of simmering — the number one braise killer. If the surface of the liquid is rolling and turbulent, the internal temperature is above 100°C and the meat is tightening, not relaxing. Turn it down until you see one bubble every 3–4 seconds. Skipping the sear — you lose 40% of the finished dish's flavour complexity. Too much liquid — a submerged braise is a stew, not a braise. The partially exposed surface develops fond inside the pot. Opening the lid repeatedly — every time you lif