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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 March 29,2020
In
about lobel's
,
beef
,
guide to meat
Dry aging makes the difference between a good steak and an unforgettable steak.
Once an old-world process for preserving meat, dry aging in today’s world of convenience and shortcuts is a vanishing art—a labor-intensive process practiced by very few to achieve the epitome of flavor, tenderness, and juiciness.
The Lobels are among the few practitioners anywhere of old fashioned, dry-aging methods, in their own patented dry-aging lockers, for up to six weeks—longer than most beef purveyors.
(more...)
On March 16,2020
In
about lobel's
,
beef
,
guide to meat
The first step to enjoying a great piece of beef is being able to identify a great piece of beef on sight.
So how do you compare one to another? It’s all in knowing what to look for.
To answer the call, the U.S. Department of Agriculture (USDA) has a system by which beef lovers can see and choose the best in its class: the USDA Quality Grading System.
(more...)
On March 2,2020
In
about lobel's
,
guide to meat
,
beef
Have you ever frozen a strawberry? While you may put in the freezer a plump, brilliant red, juice-filled berry, what you take out and thaw is deflated, greyish, and mushy.
That’s because, when the moisture inside the berry freezes, it expands within the strawberry and the cell walls are broken. When the strawberry thaws, the cells simply collapse, the berry purges its juices, and it no longer retains its original shape and texture.
Now, imagine doing that to the magnificent, cherry-red steak you just bought from Lobel’s of New York.
The effects of freezing meat are not as drastic and damaging as freezing a strawberry, but the longer meat is frozen, the more significant and obvious the negative effects of freezing become.
(more...)
On February 3,2020
In
valentine's day
,
cuts for two
,
beef
,
lamb
,
holidays
,
steak
,
food history
We are all a little weird and life's a little weird, and when we find someone whose weirdness is compatible with ours, we join up with them and fall in mutual weirdness and call it love.— Dr. Seuss.
Valentine's Day, the lovers' holiday for just the two of you. It's time to let the rest of the world fall away and embrace what brings you together. It's time to celebrate your union.
In Shakespeare's time, it became fashionable to send sentiments of love on February 14. That was the day on which two fifth-century Christians named Valentine were martyred on the same day, but in different years.
From there, as they say, the rest is history.
Today, Valentine's Day is known as a day for pulling out all the stops and spoiling your sweetheart. Rather than braving the hustle and bustle of a crowded restaurant, consider a romantic dinner for two created in your own kitchen with your own hands.
These are some of our favorite cuts for celebrating an intimate Valentine's Day in.
(more...)
On February 2,2020
In
valentine's day
,
recipes & techniques
,
veal
,
compound butter
,
holidays
,
videos
A rich, decadent treat, these stuffed veal chops—crisp with bread crumb crust and oozing with fontina cheese—are an impressive and elegant choice for a romantic Valentine's Day dinner at home.
The chops can be assembled long before dinnertime and take only about 15 minutes to cook. Serve with simply prepared spinach or Swiss chard and sautéed mushrooms.
(more...)
On January 26,2020
In
nacho
,
mexican
,
beef
,
videos
,
culinary classics
,
food history
,
super sunday
,
cinco de mayo
,
pork
,
recipes & techniques
"Necessity is the mother of invention."
Some of the most iconic appetizers and snacks were created out of the necessity to calm unforeseen hunger cravings when the pantry is all but depleted.
Who can forget Teressa Bellissimo who invented Buffalo (chicken) wings at the Anchor Bar in Buffalo, NY, one night in 1964 when her teenaged son and his band of party-reveling friends showed up at the restaurant hungry.
Mrs. Bellissimo took some chicken wings that were intended for the stock pot, deep-fried them, then coated them with a mixture of hot sauce and butter. On the side, she served celery sticks and blue-cheese dressing.
The rest is history.
(more...)
On January 23,2020
In
recipes & techniques
,
cooking tools
,
beef
,
food history
Two of the most popular new appliances on the market are instant pots, otherwise known as multi-function pressure cookers, and air fryers, an appliance that uses convection cooking—rather than hot fat—to produce crispiness. In recent years, it has seemed as if instant pots and air fryers were going to slug it out as to which appliance would win the battle for limited counter space in home kitchens. Then, sous vide came into play when the technology was scaled down from large-scale, heat-and-eat product manufacturing to an appliance that fits on your countertop. Sous vide is French for "under vacuum," a warm water-bath method of cooking that offers epicureans at home a level of predictable precision like no other cooking method, producing consistent results every time.
(more...)
On January 16,2020
In
braising
,
beef
,
winter
,
videos
,
recipes & techniques
At the beginning of a new year, we tend to dial back on extravagance and entertaining to focus on the return to busy, everyday family life. And in doing so, we look for ways to economize—not only our budget, but our most precious commodity as well: time. To that end, we've put together our most valuable resources to help you create crowd-pleasing, braised comfort food in your own kitchen.
(more...)
On January 9,2020
In
culinary classics
,
beef
,
food history
,
recipes & techniques
Although Russian in origin, Beef Stroganoff is largely a variation on a French dish of sautéd beef and a pan sauce made with mustard as the primary flavor agent. What makes Stroganoff Russian is the pre-eminence of sour cream in the dish's flavor profile. In the French classic, Emincé de Boeuf à la Moutardee, the recipe calls for créme fraiche and a mid-strength prepared mustard. In Stroganoff, those ingredients are exchanged for sour cream. The result is a piquancy in the Stroganoff that is not evident in the French original.
(more...)
On December 29,2019
In
new year
,
ask the butcher
,
holidays
,
entertaining
,
winter
New Year's is a time to reflect on the past and consider what the future holds. When looking back on the year just passed, certain things stand out and become embedded in our lives.
A new year is also a very personal occasion to celebrate: Do you just go to bed and hope for the best or do you bring in the new year with fanfare, gusto, and a positive outlook?
We decided to ask the Lobel family of butchers what food finds stood out most for them in 2019. And, we asked about their plans for New Year's Eve and Day.
(more...)
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