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 burn slightly.
To remove the nap of (cloth), by passing it rapidly over a red-hot bar, or over a flame, preliminary to dyeing it.
To remove the hair or down from (a plucked chicken, etc.) by passing it over a flame.
A burning of the surface; a slight burn.