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Lobel's Culinary Club.
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Do you know how to oven-roast a large cut of meat to juicy, delicious perfection? It’s easier than you may think. Let America’s #1 family of butchers show you how!
Ready to get shopping for all the foodies on your gift list? There’s no need to stress about what to give meat lover for the holidays—we’ve compiled a list of 7 of our favorite gifts that are sure to impress and delight.
So you’ve decided you want to “wow” all the foodies and gourmet food-lovers on your wish list this year with the gift of some amazing steaks. Now it’s time to decide exactly which meats to give.
There’s no need to be overwhelmed by the many delicious options. We’re here to help you narrow down your choices and select the perfect gift for each person on your list.
When you give a gift, you want to thoroughly delight your recipient. You’re looking for surprise, elation, a smile, or perhaps a gasp, right? Well, how about making them salivate as well?
You can elicit all these reactions by giving the epitome of food gifts—the finest and freshest meats money can buy.
Our good friend Troy at T-Roy Cooks is in the kitchen to demonstrate what is probably the most popular way to cook a Thanksgiving Turkey: oven-roasted.
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.
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.
October 4th is National Taco Day. Not only that, but National Taco Day also falls on a Tuesday this year, making it a Super Taco Tuesday! How much do you know about everyone’s favorite Tuesday-night, build-your-own, family dinner dish?
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.
Steak au Poivre is a classic sauté dish in which primary flavor component comes from crushed peppercorns that are pressed into the surface of a cut of steak. After the steak is seared and sautéed, it is topped with a flamed cognac-cream pan sauce.