Instructions: A.. For braising, brown meats on each side for about 2 minutes over medium-high heat for about or about 1-1/2 minutes over high heat.

b.. To brown the narrow end of a cut of meat, turn the narrow end down onto the bottom of the pan and lean the rest of the piece against the side of the casserole so that it will not fall over.

c.. When turning over a large piece of meat during browning, use two long-handled wooden spoons or slotted spatulas to avoid tearing the meat; stand back to avoid splatters.

Stewing
a.. When preparing fish for stewing, do not cut it into pieces so small that they will fall apart.

b.. When browning meat or poultry for a stew, avoid crowding the pan or the meat will steam instead of browning.

c.. When the meat in a stew is nearly tender, stir it sparingly and gently so the chunks of meat will not break up.

d.. Often a stew is thicker the day after it is made because some of the liquid has been absorbed. If the sauce has already reached the desired consistency, it may be necessary to add a little water when reheating the dish.

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