Definitions
1.nounA dish (usually meat) prepared by braising."Pot roast is typically a braise, as is osso buco."
2.nounA sauce used for braising."Braised cabbage is cooked in a braise of sliced bacon, one or two thickly sliced onions, one or two sliced carrots, parsley, thyme, a bay leaf, and stock to nearly cover."
3.verbTo cook in a small amount of liquid, in a covered pan, somewhere between steaming and boiling.
4.nounPagellus bogaraveo, syn. Pagellus centrodontus (sea bream)
5.nounA kind of small charcoal used for roasting ore.
6.verbTo join two metal pieces, without melting them, using heat and diffusion of a jointing alloy of capillary thickness.
7.verbTo burn or temper in fire.