Glossary Terms Starting with Q | Woolworths TASTE Glossary Tue, 24 Mar 2015 21:30:53 +0000 en-ZA hourly 1 https://wordpress.org/?v=6.9.7 Quiche Lorraine https://staging.taste.co.za/glossary/quiche-lorraine/ https://staging.taste.co.za/glossary/quiche-lorraine/#respond Tue, 24 Mar 2015 21:30:53 +0000 http://tastemag.co.za.onnet.it/glossary/quiche-lorraine/ A quiche is an open top pie made of eggs, milk or cream, and to this anything can be added. In Alsace Gruyere cheese and bacon are favourites, hence the name.

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]]> A quiche is an open top pie made of eggs, milk or cream, and to this anything can be added. In Alsace Gruyere cheese and bacon are favourites, hence the name.

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]]> https://staging.taste.co.za/glossary/quiche-lorraine/feed/ 0 Quick breads https://staging.taste.co.za/glossary/quick-breads/ https://staging.taste.co.za/glossary/quick-breads/#respond Tue, 24 Mar 2015 21:30:53 +0000 http://tastemag.co.za.onnet.it/glossary/quick-breads/ Bread that is quick to make because it doesn't require kneading or rising time. The leavener is such a bread is usually baking powder or baking soda, which, when combined with moisture, starts the rising process immediately.

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]]> Bread that is quick to make because it doesn't require kneading or rising time. The leavener is such a bread is usually baking powder or baking soda, which, when combined with moisture, starts the rising process immediately.

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]]> https://staging.taste.co.za/glossary/quick-breads/feed/ 0 Quinoa https://staging.taste.co.za/glossary/quinoa/ https://staging.taste.co.za/glossary/quinoa/#respond Tue, 24 Mar 2015 21:30:53 +0000 http://tastemag.co.za.onnet.it/glossary/quinoa/ A grain, rich in complete protein and cooked much the same as rice. Traditionally grown as a staple food by the ancient Incas.

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]]> A grain, rich in complete protein and cooked much the same as rice. Traditionally grown as a staple food by the ancient Incas.

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]]> https://staging.taste.co.za/glossary/quinoa/feed/ 0 Quadrillage https://staging.taste.co.za/glossary/quadrillage/ https://staging.taste.co.za/glossary/quadrillage/#respond Tue, 24 Mar 2015 21:30:52 +0000 http://tastemag.co.za.onnet.it/glossary/quadrillage/ Quadrillage is from the French word quadrille, meaning marked with  squares or rectangles. In cooking, it refers to the square charred marks that are the result of a grill’s hot grate "branding" the food.

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]]> Quadrillage is from the French word quadrille, meaning marked with  squares or rectangles. In cooking, it refers to the square charred marks that are the result of a grill’s hot grate "branding" the food.

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]]> https://staging.taste.co.za/glossary/quadrillage/feed/ 0 Quark https://staging.taste.co.za/glossary/quark/ https://staging.taste.co.za/glossary/quark/#respond Tue, 24 Mar 2015 21:30:52 +0000 http://tastemag.co.za.onnet.it/glossary/quark/ Quark is a popular soft cheese from Central Europe, and hugely popular in Germany. It’s something between cream cheese and ricotta, but a touch thinner. It is often mixed with herbs and spread on bread, but also used in everything from pancakes to souffles. Classically, quark is made by heating milk, mixing it with a […]

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]]> Quark is a popular soft cheese from Central Europe, and hugely popular in Germany. It’s something between cream cheese and ricotta, but a touch thinner. It is often mixed with herbs and spread on bread, but also used in everything from pancakes to souffles.
Classically, quark is made by heating milk, mixing it with a culture, and then stirring the milk as it curdles. Once the cheese has thickened, it is hung in a cheesecloth bag to allow the whey to drain off, and then it is packed into a small clay or glass pot for storage.
You can also make it with buttermilk that contains live cultures. Leave it overnight in a cool oven (150 degrees C), then let drain in cheesecloth.

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]]> https://staging.taste.co.za/glossary/quark/feed/ 0 Quatre épices https://staging.taste.co.za/glossary/quatre-%c3%a9pices/ https://staging.taste.co.za/glossary/quatre-%c3%a9pices/#respond Tue, 24 Mar 2015 21:30:52 +0000 http://tastemag.co.za.onnet.it/glossary/quatre-%c3%a9pices/ A French phrase meaning "four spices", referring to any of several finely ground spice mixtures. Though there's no standard mixture, the blend is usually mixed from the following selection: pepper (usually white), nutmeg, ginger, cinnamon or cloves. It's then used to flavour soups, stews and vegetables.

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]]> A French phrase meaning "four spices", referring to any of several finely ground spice mixtures. Though there's no standard mixture, the blend is usually mixed from the following selection: pepper (usually white), nutmeg, ginger, cinnamon or cloves. It's then used to flavour soups, stews and vegetables.

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]]> https://staging.taste.co.za/glossary/quatre-%c3%a9pices/feed/ 0 Queen of puddings https://staging.taste.co.za/glossary/queen-of-puddings/ https://staging.taste.co.za/glossary/queen-of-puddings/#respond Tue, 24 Mar 2015 21:30:52 +0000 http://tastemag.co.za.onnet.it/glossary/queen-of-puddings/ A traditional British dessert made up of a thick, baked breadcrumb and custard mixture, topped with jam and meringue.

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]]> A traditional British dessert made up of a thick, baked breadcrumb and custard mixture, topped with jam and meringue.

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]]> https://staging.taste.co.za/glossary/queen-of-puddings/feed/ 0 Quenelle https://staging.taste.co.za/glossary/quenelle/ https://staging.taste.co.za/glossary/quenelle/#respond Tue, 24 Mar 2015 21:30:52 +0000 http://tastemag.co.za.onnet.it/glossary/quenelle/ A fine minced fish or meat mixture formed into small portions and poached in stock and served in a sauce, or as a garnish to other dishes. The term quenelle is also used to describe the decorative shape of the portions – a neat, three-sided oval (a bit like a mini rugby ball!) formed by […]

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]]> A fine minced fish or meat mixture formed into small portions and poached in stock and served in a sauce, or as a garnish to other dishes. The term quenelle is also used to describe the decorative shape of the portions – a neat, three-sided oval (a bit like a mini rugby ball!) formed by smoothing the mixture between two dessertspoons. A quenelle can be formed from other foods such as chocolate mousse.

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]]> https://staging.taste.co.za/glossary/quenelle/feed/ 0 Quesadilla https://staging.taste.co.za/glossary/quesadilla/ https://staging.taste.co.za/glossary/quesadilla/#respond Tue, 24 Mar 2015 21:30:52 +0000 http://tastemag.co.za.onnet.it/glossary/quesadilla/ A flour tortilla filled with a savory mixture, then folded in half to form a half-moon shape, then toasted under a broiler or fried. Normally served with guacamole, salsa and sour cream.

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]]> A flour tortilla filled with a savory mixture, then folded in half to form a half-moon shape, then toasted under a broiler or fried. Normally served with guacamole, salsa and sour cream.

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]]> https://staging.taste.co.za/glossary/quesadilla/feed/ 0 Queso panela https://staging.taste.co.za/glossary/queso-panela/ https://staging.taste.co.za/glossary/queso-panela/#respond Tue, 24 Mar 2015 21:30:52 +0000 http://tastemag.co.za.onnet.it/glossary/queso-panela/ Queso panela is a popular Mexican cheese with a mild, white flavour and crumbly texture. This soft cheese maintains its shape when heated; it becomes soft and creamy but never runny.

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]]> Queso panela is a popular Mexican cheese with a mild, white flavour and crumbly texture. This soft cheese maintains its shape when heated; it becomes soft and creamy but never runny.

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]]> https://staging.taste.co.za/glossary/queso-panela/feed/ 0