Thursday, July 25, 2013

The Vocabulary of Cooking.....Q (well really, Qu)

We are on the Q's in our list of vocabulary words used in the culinary world.  We didn't realize just how many terms began with Q or rather Qu, but there are quite a number.  So let's begin and find some new and maybe some familiar things:

Quadriller is the marked surface of grilled or broiled food with a crisscross pattern of lines. The scorings are produced by contact with very hot single grill bars, which brown the surface of the food.

Quadrillers on grilled steak
Quahog - The Native American name for the (East Coast) hard-shelled clam. Quahog is also sometimes used to describe very large clams.

Ocean Quahog
Quail is a small game bird

Quark cheese (qwark) is a soft, unripened cheese with the texture and flavor of sour cream. Quark can be used as a sour cream substitute to top baked potatoes and as an ingredient in a variety of dishes including cheesecakes, dips, salads, and sauces.

Quark Cheese

Quatre epices (KAH-tray-PEES) - In French it means "four spices." It is a mixture of ground spices usually consisting of pepper, nutmeg, ginger, and cloves. Since there is no standard mixture for quatre epices, the mixture will vary with each preparation.

Spices that make up Quatre epices

Quenelle is a small football-shaped spoonful originally made with minced meat or fish. Ice cream or dessert garnish is often made into this shape to adorn a plate for presentation.

Quesadilla A flour tortilla folded in half around a savory filling, as of cheese or beans, then fried or toasted.

Chicken and Cheese Quesadilla

Queso - The Spanish word for cheese.

Queso fresco is a creamy, soft unaged white cheese commonly found in Mexican cuisine

Quiche is a rich unsweetened custard pie, often containing ingredients such as vegetables, cheese, or seafood.

Vegetable Quiche
Quinoa  is technically a fruit, but has all the characteristics of a grain and is considered a super food because it contains more protein than any other grain. It has a delicate nutty flavor with plenty of texture due to its high fiber content

Uncooked Quinoa
Here's a recipe for Quinoa Pilaf for those of you who are looking for a substitute for rice:

You will need:
1 cup quinoa (rinced very well)
2 cups chicken or vegetable stock
1 small onion chopped
1 cloves garlic minced
1/2 each red and yellow pepper chopped
1 tablespoon organic seasoning mix
salt and pepper

What you need to do:

Make sure you rince the quinoa really well under cold water.  Combine all ingredients in a medium size pan.  Bring to a soft boil and then reduce to a simmer.  Cook covered for 15-20 minutes.  When all the liquid is gone, fluff the pilaf with a fork and serve.

Quince  is a yellow-skinned fruit that looks and tastes like a cross between an apple and a pear. Its texture and flavor make it better cooked than raw. Its high pectin content makes it ideal for use in jams, jellies, and preserves.

Quick bread are breads that are made quickly and easily. Because the leavening agent is either baking powder, baking soda, or steam, there is no rising time required. A baked quick bread will generally have a gently rounded top that is slightly bumpy.

So there are the Qu word.  We hope you learned of something that sounds worth trying.  So go out and use your new words and experiment.  Enjoy good food!

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