Lobel's

Author

Fresh is Best, and Here’s Why

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 […]

USDA Grades: Quality You Can See

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 […]

Culinary Classic: Tacos

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: The Key to the Ultimate Steak

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 […]

Culinary Classic: Steak au Poivre

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.

Cut of the Month: Tri-Tip

The Lobel family of Lobel’s Prime Meats in Manhattan and Lobel’s of New York online butcher shop are fourth- and fifth-generation butchers. With our Cut of the Month series, we will bring you their wealth of knowledge and expertise on specific cuts of meat, including their unique characteristics, preparation methods, and how to select the best […]

Spice Explorer: Blackening Seasoning

Do you find yourself using the same spices and herbs over and over again? Want to get exotic? You don’t have to fly around the planet to get that experience. You can do it right in your own kitchen. With Spice Explorer, we’re taking you on a trip, a journey of palate-pleasing discoveries. Every culture […]

Culinary Classic: Beer-Can Chicken

The origins of Beer-Can Chicken are not clearly defined. But, at some point in the 1970s, drinking beer and eating barbecued chicken at college tailgate parties just wasn’t enough.

Ask The Butcher: What’s the Best Way to Make Grilled Chicken?

Don’t get us wrong, we love chicken cooked indoors, but it takes on a whole new dimension when it’s barbecued, grilled, or grill-roasted. It’s one of the highlights we love most about summertime outdoor cooking because it delivers a wholly different range of flavors and aromas. But there are myriad ways to prepare chicken on […]

Charcoal: Fueling Your Grill

No matter what you grill, barbecue, or smoke, pure, clean flavors should be your ultimate goal. And when you are using a charcoal-style grill, your choice of fuel has a dramatic impact on your flavor outcome.

Page 2 of 2912345...1020...Last »

Search

Navigation