|
|
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 March 3,2016
In
recipes & techniques
,
social media
,
spring
,
winter
,
breakfast
,
holidays
,
maple
,
syrup
March is typically the month that maple trees are tapped to collect sap—the first step in the maple syrup making process.
In honor of this, we have put together a Tap Into the Flavor of Maple Pinterest board that includes many ways to incorporate maple syrup into your meals this month. Find recipes like Maple Ginger Chicken Thighs, Maple Bacon Pretzel Rods, and myriad other sweet and savory dishes!
Have you cooked with maple syrup before? What is your favorite way to enjoy maple syrup? Have you ever tapped a maple tree?
(more...)
On February 4,2016
In
pan-cooking
,
recipes & techniques
,
roasting
,
beef
,
winter
Do you know how to pan-cook a perfect steak? Let America’s #1 family of butchers show you how!
There are 8 steps to a perfect steak and the ingredient list is simpler than you think.
(more...)
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.
(more...)
On February 2,2016
In
pan-cooking
,
recipes & techniques
,
beef
,
winter
Do you know how to pan-cook a perfect steak? Let America’s #1 family of butchers show you how!
There are 8 steps to a perfect steak and the ingredient list is simpler than you think.
(more...)
On January 4,2016
In
autumn
,
culinary diy
,
poultry
,
recipes & techniques
,
winter
Dumplings are one half of the quintessential comfort food: chicken and dumplings. There’s a reason we’ve already written about it in our Culinary Classic: Chicken and Dumplings. Sure, you can have chicken soup without dumplings and you can certainly enjoy it that way, but once you add dumplings to soup, you really take it to the next level.
(more...)
On March 8,2015
In
autumn
,
beef
,
culinary classics
,
lamb
,
pork
,
poultry
,
recipes & techniques
,
winter
It’s said that the word pie comes from magpie, a type of bird known for collecting and hording small items. In that way, a pie can be thought of as a collection of ingredients, secreted away inside a crust.
A pie is technically a dish with a baked filling topped with a crust. The top crust is usually pastry but can be another topping, such as biscuit or mashed potato (as in a shepherd’s pie).
Traditionally a pie, whether savory or sweet, has just a top crust. However, it can have a bottom crust, as in most American-style pies. And on the other hand, in Britain a sweet filling baked in just a shallow bottom crust is called a tart.
But our interest lies in those all-in-one meals, those warm-you-to-your-toes dishes, those comfort-food favorites: savory meat pies.
(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 October 6,2014
In
autumn
,
entertaining
,
grilling
,
recipes & techniques
,
super sunday
,
winter
Now that fall is here and football season is in full swing it’s time for tailgating. We’ve compiled the ultimate tailgating menu to help your tailgate go off without a hitch. There are many dishes that can be prepared before you even reach the parking lot, making the tailgating process much more manageable. Check out these recipes, fire up your portable grill, and get pumped for the big game!
(more...)
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...)
|
