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Glossary Selection
Queso Blanco | |||
| Queso blanco is a creamy, soft, and mild unaged white cheese that originated in Mexico. It is made by pressing the whey from cottage cheese. It is very similar to cheeses called pot cheese and Farmer cheese. It has also been compared to Indian paneer. Queso blanco is considered to be one of the easiest cheeses to make. Called Queso Blanco ("white cheese") in the Spanish speaking world, it is used throughout the world by different names. This fresh and slightly salty cow's milk cheese can be eaten straight or mixed in with various dishes. This cheese does not melt when heated, it softens. For this reason, it makes a creamy addition to recipes, and is often used as a topping for spicy Mexican dishes such as enchiladas and empanadas, and is the cheese usually used inside quesadillas. | |||
Quandong | |||
| Quandong (alternative spelling Quongdong, also called wild peach or desert peach) is the name given to three kinds of Australian wild bush plants, of which two belong to the sandalwood genus (Santalum). There are 3 main types of Quandong which are Desert, Bitter, and Blue. | |||
Queso Anejo | |||
| is a firm, pressed cheese that's been rolled in paprika. This cheese is not as strongly flavored as Cotija but can be easily shredded or grated. It is commonly used as a topping or stuffing for enchiladas, burritos, and tacos. | |||
Quinoa | |||
| Quinoa is a species of goosefoot (in the same subfamily as spinach and beets) grown primarily as a pseudo-cereal crop. Although technically neither a grain nor a cereal, it is generally considered to be a grain crop. Its leaves may also be eaten as a leaf vegetable, much like amaranth, but the commercial availability of quinoa greens is currently limited. | |||
Quinine | |||
| Quinine is a flavor component of tonic water. According to tradition, the bitter taste of antimalarial quinine tonic led British colonials in India to mix it with gin, thus creating the gin and tonic cocktail. | |||
Quadrettini | |||
| Small flat squares of pasta. | |||
Quahog | |||
| The hard clam or quahog. In coastal areas of New England, restaurants known as raw bars specialize in serving cherrystones served raw on an opened half-shell, usually with a cocktail sauce with horseradish, and often with lemon. Sometimes, quahogs are steamed and dipped in butter, though not as commonly as their soft-shelled clam cousin, the steamer. | |||
Quail | |||
| Quail is a collective name for several genera of mid-sized birds in the Pheasant family Phasianidae. Quails include edible game species. The Common Quail was previously much favoured in French cooking, but quail for the table are now more likely to be domesticated Japanese Quail. Quail are commonly eaten complete with the bones, since these are easily chewed and the small size of the bird makes it inconvenient to remove them. The eggs of quail are considered a delicacy, and are sometimes used raw in sushi. | |||
Quark Cheese | |||
 | Quark is a fresh creamery cow's milk cheese, commonly used in Germany, Finland and other parts of Europe, somewhat similar to cream cheese. In Austria, it is called Topfen, the German term Quark normally not being understood. It is made by letting certain bacteria ferment milk, with the resulting curd. Some of the whey is removed to standardise the quark to the desired thickness. It is an acid-set cheese like fresh or farmer's cheeses, not a rennet-set cheese. | ||
Quatre epices | |||
 | Quatre Épices is a spice blend used mainly in French cooking, but also found in the Middle Eastern kitchen. The name literally means four spices and contains roughly equal parts of white pepper, cloves, nutmeg and ginger. Some variations of the mix use allspice or black pepper instead of the white pepper, or cinnamon in place of ginger. | ||