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Canadian Living Special IssuesCanadian Living Special Issues

Canadian Living Special Issues SIP no.2 - 2018

Collection of Canadian Living special issues

Country:
United States
Language:
English
Publisher:
TVA Publications Inc.
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4 Issues

IN THIS ISSUE

access_time1 min.
from the test kitchen

In neighbourhoods across the country, there is one sure sign signalling the start of summer. It's the 5 p.m. smell of backyard barbecues being fired up, and the smoky grilled meat and vegetables in the air. Nothing is as satisfying and appealing—and nothing gets your appetite revved up more! We asked and you told us what you love to throw on the grill for summer. This collection is a celebration of your favourites and some of ours that we know you can’t live without. Like the growing (delicious) trend of grilled pizza: it's a technique so simple and amazing, especially when done with a pizza stone, that really lets the flavours of local summer produce shine. With market-fresh, crisp salads to complement meaty ribs and burgers, we’ve got you covered. You'll be…

access_time3 min.
6 tricks, tips and ideas we love for   summer grilling

1 SKEWER IT Kabobs are the ultimate party food—especially when guests mix and match to create personalized skewers. Take your kabob game to the next level with a set of metal skewers. Choose flat ones (to avoid spinning food bits when turning), and ensure they are 10 to 14 inches long for maximum holding capacity. Eliminate soaking time and say goodbye to that burnt wood taste forever. “Barbecue may not be the road to world peace, but it's a start.”—chef Anthony Bourdain 2 Classic Lemonade MAKES 8 TO 10 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 20 MINUTES 8 lemons1 cup granulated sugar3 cups boiling water2 cups ice cubeslemon slices Wash lemons; rinse and dry. In large heatproof bowl and working with 1 lemon at a time, rub vigorously with about one-third of the sugar. Halve and squeeze lemons…

access_time1 min.
ready, set, grill

How long can you stand the heat? Check your grill temperature like a pro with the heat hand test. Hold one hand, palm down, 2 to 3 inches above the hot grill. Count how many seconds you can comfortably keep it there to determine the heat level. 5 sec. = Low; 4 sec. = Medium; 3 sec. = Medium-high; 2 sec. = High FOLLOW THESE STEPS EVERY TIME FOR THE ULTIMATE GRILLING SUCCESS 1 Heat it up – Preheat your grill 15 to 20 minutes before grilling. A properly heated grill sears meat instantly, sealing in flavour and moisture, and helps prevent sticking. 2 Brush it off – Use a long-handled wire brush to clean the grates once heated. No wire brush? No problem. A ball of crumpled foil held tightly between long-handled tongs also…

access_time1 min.
gas vs. charcoal

Grilling is enormously popular in Canada. We even grill throughout the winter, bundled in parkas and tuques. Perhaps because of our relatively cold climate, gas grills are preferred by a large margin. However, the popularity of charcoal grills is on the rise, as home cooks are tempted by the ritual and flame. Choose your grill As the cook, you get to decide which grill you prefer, taking into account how often you will use it, what you prefer to make, and how much time you have to dedicate to the experience. Ultimately, the choice comes down to functionality. PROS & CONS OF CHARCOAL Grill temps get crazy hot; charcoal is dirty to handle; it takes longer to light and heat than it does to grill; can cause flare-ups easily; more difficult to maintain temperature;…

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choosing the right technique

Grilling directly over a flame is the best choice for thin, small cuts, including steaks, kabobs, boneless skinless chicken pieces and vegetables. These items cook quickly and need direct heat to brown the surface before the inside becomes overcooked. Indirect grilling is best reserved for large cuts of meat, including roasts, thick steaks, bone-in chicken pieces with skin, whole chicken and ribs. Grilling these items over a direct flame would result in a burnt and dried-out surface before the inside cooks. To do indirect grilling on a gas barbecue, leave one burner unlit, preheat the remaining burners and place the meat over the unlit burner. Place a foil drip pan on the unlit burner to catch any fat. For charcoal, create hot and cool zones by piling most of the coal on…

access_time1 min.
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