In his new book, Michael Ruhlman offers smart tips that improve upon what is already his favorite way to cook.
Salt meat for braising as soon as you buy it, whether it will sit for two minutes or two days. Early salting not only improves the seasoning, but it also enhances the quality of the searing.
Honey and fish sauce can improve almost any braised dish. Honey enriches flavor without necessarily adding sweetness, and fish sauce bumps up umami.
Beer can become more bitter as it cooks, so when braising with it, add sweet elements—carrots, caramelized onions—for balance.