To cook in a small amount of liquid, in a covered pan, somewhere between steaming and boiling.
A sauce used for braising.
A dish (usually meat) prepared by braising.
Pagellus bogaraveo, syn. Pagellus centrodontus (sea bream)
To heat (something) to dry and sterilize it.
To burn up (something) completely; to incinerate; hence, to destroy (something).
To heat (a substance) without melting in order to drive off water, etc., and to oxidize or reduce it; specifically, to decompose (carbonates) into oxides, and, especially, to heat (limestone) to form quicklime.
Of a substance: to undergo heating so as to oxidize it.
To purify or refine (something).
To heat (a substance) to remove its impurities and refine it.
Something calcined; also, material left over after burning or roasting.