As a very traditional cook I use a lot of 3 seasonings and let the flavor of the meat do the rest!
The market had a huge section for herbs and seasonings to give the meat case’s meat a flavor beside “blah”. Using the slower growth and fats in our meats, there is a bank of free, robust flavor in every bite of meat that comes from my ranch.
You might have guessed, my seasonings of choice are Salt, black Pepper, and garlic. While I do use a little onion sometimes, it isn’t a ‘go to’ like in some households. It definitely can be a part of any meat dish, but it’s not on my ‘gotta have’ list.
Too much salt isn’t always good, but too little will also leave your dish a bit under-whelmed. The best proportion seems to be 1 tsp per pound of meat for salt, and 1/4-1/2 tsp black pepper.
When it comes to garlic, when it’s added is critical to getting the flavor you want. Add it half way thru cooking for a more full garlic flavor, or at the beginning for a more subtle flavor.
1/4 onion per pound is pretty generous. It follows the same principles as garlic, on when it’s added and how much flavor you want.
I do use a few other seasonings like oregano, parsley, and cumin for certain things. but my cabinet has the staples in large containers, and the rest in small ones. Fresh dried herbs are best kept in the dark in glass containers for the best freshness.
That’s my 2 cents on seasoning!
