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Welcome

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,

lobels Signature

Stanley, David, Mark, and Evan Lobel

Lobel Family at the Carving Station

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Articles by Subject:

  • 175th anniversary
  • about lobel's
  • ask the butcher
  • autumn
  • bacon
  • barbecue
  • beef
  • braising
  • christmas
  • cinco de mayo
  • cooking tools
  • culinary classics
  • culinary diy
  • cut of the month
  • easter
  • entertaining
  • food history
  • food pairings
  • grilling
  • guide to meat
  • ham
  • hanukkah
  • holidays
  • lamb
  • lobel's prime meats in manhattan
  • new products
  • new year
  • passover
  • pork
  • poultry
  • recipes & techniques
  • recipes & techniques
  • roasting
  • sausage
  • seafood
  • seasons
  • smoking
  • social media
  • spring
  • stewing
  • summer
  • super sunday
  • thanksgiving
  • t-roy cooks
  • turkey
  • valentine's day
  • veal
  • videos
  • winter
  • yankee stadium

Mirepoix: The Building Block of Flavor

On February 20,2018 In recipes & techniques

In cultures around the world, cooked dishes have a very common element that links them in a very significant way: a foundation of aromatics— a blend of vegetables that contribute aroma, depth of flavor, nuance, and richness.

Probably the most prominent of these in American cuisine is borrowed from the French: mirepoix, a combination of diced vegetables of 2 parts onion to 1 part each of celery and carrots.

Cutting and Cooking with Mirepoix

Soup stocks that require long, low-heat cooking times require large-cut mirepoix, stews and braises begin with medium dice, while soups employ small dice. Sauces require fine dice sautéed in butter to which herbs and seasonings are added to form the specific flavor profile of the dish. The rule of thumb here is: The longer the cooking time, the large the cut of mirepoix.

Here, from the International Culinary Center, is a short video on preparing mirepoix, depending on the type of dish being cooked.

The Culinary Institute of America created this video on how to cook with mirepoix.

This recipe for Beef Stock is a fundamental example of the role of mirepoix.

And here is a step-by-step photo tutorial on “How to Braise,” beginning with the mirepoix preparation.

Variations on a Theme

The primary variation on this trio is “white” mirepoix, which substitutes the white part of leeks for the carrot. In an extended variation, parsnips add a fourth element to the aromatic foundation. This style of mirepoix is used most often in light-colored dishes.

In Cajun-Creole cuisine, the “holy trinity” are the flavor building-blocks that are another variation of the classic mirepoix: 2 parts onion to 1 part each of celery and green bell pepper.

Aromatic trinities can be found in various other cuisines from around the globe, including:

  • Chinese (Cantonese): Scallions, Ginger, and Garlic
  • Chinese (Szechuan): Garlic, Ginger, and Chile Peppers
  • Indian: Onion, Garlic, and Ginger
  • Lebanese: Garlic, Lemon Juice, and Olive Oil
  • Spanish Sofrito: Onion, Tomato, and Garlic cooked in Olive Oil
  • Thai: Galangal, Kaffir Lime, and Lemon Grass

 

What dishes to you prepare that use mirepoix or one of the trinity variations? What type of additional flavorings do you add to your aromatic foundation?

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