I have very mixed (read: mostly bad) results any time I try to braise something. It's worse for vegetables than for meat. Even when I feel like I'm following a recipe pretty closely, it often ends up soggy, dull, and too salty and fatty. With sauteing and roasting I have the confidence to just wing it, but not with braising. Any braising experts out there who can offer some guidance?
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)