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On August 14,2012
Ever wonder what the difference is between Prime, Choice, and Select beef? How do they look different? What’s the difference in taste, texture, and flavor? In this video Mark Lobel, 5th generation butcher from venerated Lobel’s, explains it all.
On July 15,2012
On July 12,2012
There’s absolutely no limit to what combinations of solid and liquid ingredients can be called a sauce. From soy to salsa, the textures, flavors, and purposes vary widely and are used at any and every point in the cooking process from the first step of preparation right up to the point of presentation at table.
On July 11,2012
In this classic three-part mise en place, oil multitasks by binding the salt and pepper, lubricating the surface of the meat to enhance development of an exterior crust and to keep the meat from sticking to the cooking vessel, and, depending on your choice of oil, contributing to the overall flavor of the prepared meat.
On July 8,2012
Hot dogs are the perfect menu item for a lazy summer day, a quick-grill dinner, a picnic on the beach, or a cook-out with friends. To celebrate all that the hot dog is, the National Hot Dog & Sausage Council has declared July as National Hot Dog Month! There is even National Hot Dog Day on July 20 for all hot dog lovers to load up the toppings and devour their favorite franks. It’s not just all about the best steaks with the Lobels—they enjoy a great grilled dog as well! Curious to know what a master butcher puts on his hot dog? So were we—so we asked!
On June 10,2012
On June 10,2012
Ultimately, for maximum satisfaction—and the safest and most accurate way to test for internal temperature of your steak or burger—an instant-read thermometer has no equal. Analog versions are good, albeit slow. Digital versions are better, mainly because they provide faster and more precise results, and many have calibrating features to keep them accurate.
On June 10,2012
Is there anything better on a hot summer day than driving in your car with the windows open and getting hit with the stop-you-in-your-tracks aroma of chicken being barbecued somewhere?
On June 7,2012
A sautéed dish is the perfect quick-prep meal for rainy summer days or for cuts that are too small for the grill. Plus, a great sauté provides the basis for a delectable pan sauce, which will elevate your meal from just another dinner to a meal to remember!
On May 20,2012
American Craft Beer Week falls in May, and we look forward to it every year—nearly as much as we look forward to dusting off our grills and throwing a thick Porterhouse down over the flames! Being butchers who have practiced and honed our craft for five generations, we can appreciate the expertise, skill, and care that go into making a fine craft brew. We are passionate about cutting meat, sourcing the very best meat, and providing our customers with a peak dining experience. We feel that craft brewers are just as passionate about providing a delicious, high-quality, refreshing brew with every frothy glass. Being cookbook authors and devoted home-cooks, we also love a great entrée and beverage pairing. We know how a fantastic meal can be elevated to new heights by a perfect pairing with a delicious microbrew—and vice versa.
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