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Welcome to the new Lobel’s Culinary Club.
In the years since we launched our Web site and online butcher shop, the Lobel’s Culinary Club has become the cornerstone of our communications with our customers old and new. Our e-mails span the latest news about products and promotions to help you plan peak dining experiences for family meals, special events, and casual entertaining.
A fundamental part of the Culinary Club content comes from our unique perspective as butchers on meat handling and preparation. And while there are many recipes to share, we want to help you go beyond specific recipes to a wider world of in-depth explorations of cooking techniques. When you understand the fundamentals, you are free to invent your own culinary masterpieces.
We believe the more you know about preparing the finest meat money can buy, the more you will enjoy serving it to your family and friends.
With the launch of our expanded Culinary Club, we’ve created a living archive of knowledge that is gleaned from past e-mails and will grow with future e-mails.
Within the Culinary Club, we hope you’ll find numerous and useful resources to enhance your confidence in preparing the finest and freshest meats available, and ensure your absolute delight with the results.
For your dining pleasure,
Stanley, David, Mark, and Evan Lobel
Articles by Month:
Articles by Subject:
On February 3,2016
In
culinary classics
,
recipes & techniques
,
stewing
,
beef
,
winter
,
food history
When venerated chef, cookbook author, and TV celebrity, Julia Child, launched her groundbreaking televised cooking show “The French Chef” in 1962, she chose for her first recipe on her first show a classic peasant stew of beef, mushrooms, onions, and red wine: Boeuf Bourguignon.
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On December 29,2014
In
beer
,
braising
,
recipes & techniques
,
roasting
,
st patrick's day
,
stewing
,
super sunday
You can do a whole lot more with beer than just drink it.
In fact, Men’s Health Magazine cites a total of 31 uses for beer, none of which have anything to do with tossing one down the hatch, yet 8 of which have to do with cooking—if you count the one about scaling fish (with the bottle cap, not the brew).
(more...)
On December 21,2014
In
autumn
,
beef
,
stewing
,
t-roy cooks
,
videos
,
winter
Tired of the same old chili and looking for a way to, well, spice things up a bit? No, we’re not talking about a new seasoning. We’re talking about trying a new cut of beef in your recipe.
Check out this great video from our friend Troy at T-Roy Cooks. He uses our USDA Prime Tri-Tip in his chili recipe. As you can see, he could barely keep the taste-tester’s spoons out of the pot!
Your family is sure to love it too, or your friends would go wild for it at a party for the big game! Ready to make your own? You can find our USDA Prime Tri-Tip right here.
(more...)
On August 28,2014
In
autumn
,
beef
,
grilling
,
recipes & techniques
,
stewing
,
seasons
This time of the year often brings about a few challenges. The autumn weather is fast approaching, but you still have the desire to fire up the grill.
The days are slowly but surely getting shorter. Plus, back-to-school and busy schedules make for less time to prep and cook meals. Even so, you still want to enjoy a nice hearty dinner. To help, we’ve compiled three recipes for hearty meals you might not have known you could prepare on the grill.
These meals are perfect to ease your transition into fall!
(more...)
On February 13,2014
In
food history
,
mardi gras
,
holidays
,
stewing
,
beef
,
sausage
Imagine it’s Mardi Gras, and you are walking down Bourbon Street—the heart of New Orleans’ French Quarter. Merry makers—many with a Hurricane or other libation in hand—flood the streets and revel all around you, all the while collecting as many strands of cheap beads as necks and inhibition allow.
Against the crowd’s noise, blues, jazz, zydeco, ragtime, and more pour from every filigreed cast-iron balcony and open doorway at every club, music hall, dive, and juke joint up and down the boulevard. Street merchants lend their own cadence hawking trinkets, gewgaws, and souvenirs.
And what cuts through all that clutter and sputter are the aromas that waft into the proceedings from the restaurants, food stalls, and street vendors. So varied. So pungent. So enveloping. So intoxicating.
You’ve just gotta have something to eat.
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On September 11,2013
In
autumn
,
recipes & techniques
,
winter
,
stewing
A really great sauce, stew, or soup takes some time to develop. Think of your favorite spaghetti sauce over a low-and-slow, steady simmer for hours upon hours. On the other hand, a rolling boil on high heat achieves the same objective in a matter of minutes when making a quick stove-top sauce.
Either way, the goal is evaporation. Getting rid of excess water naturally concentrates flavors lending depth and complexity, the foundations of a peak taste experience.
When it comes to beef, evaporation plays a crucial role in the dry-aging process. Over the course of the 6 weeks or so that Lobel’s dry ages its USDA Prime, Natural Prime, and Wagyu Beef, the meat loses about 30% of its weight through water evaporation. During this time, the size of the piece of meat physically shrinks and the flavor of the beef concentrates into the buttery, nutty flavor that is the hallmark of Lobel’s dry-aged beef.
Similarly when you let a big pot of sauce, stock, or soup steam away, you’ll notice that, over time, the volume of liquid shrinks and the surface level gets lower and lower in the pot.
(more...)
On January 8,2013
In
recipes & techniques
,
stewing
,
super sunday
,
videos
,
winter
With the holidays over, every night can’t be a perfect Porterhouse or fabulous filet. The pendulum, however, doesn’t have to swing completely from awesome to austere. You don’t have to sacrifice peak dining just because you’re being frugal about what you put on the table.
So how do you reconcile the desire for exceptional eating experiences any day of the week with an equal desire to be more economical in the kitchen?
(more...)
On October 10,2011
In
recipes & techniques
,
stewing
,
videos
Chilly fall weather calls for tummy-warming comfort foods. In this how-to video tutorial, Mark Lobel shows you the step-by-step process of creating a delicious homemade stew.
(more...)
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