Many braises begin by browning the meat over high heat, or so the instructions always say. I usually have to do them in batches and by the time I get the last one finished there are not just brown bits, but rather blackened and charred ones stuck to the bottom of the pan. Brown is flavor, a nice fond, but burnt is a nasty flavor. I have taken to turning the heat down to avoid this. Is there some other technique to avoid the burning? This is especially an issue when the meat has been dredged in flour.