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 expel moisture from (usually by means of artificial heat), leaving the solid portion
to give vent to; to dissipate
to transition from a liquid state into a gaseous state
to disappear; to escape or pass off without effect