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• @ricecake@sh.itjust.works 2026-09-12 19:33

  You’re both going to massive extremes. Some meats when prepared well benefit from minimal seasoning. Beef when cooked well doesn’t need more than salt, but some pepper and butter basting also brings the flavor forward. If you need steak sauce, ketchup or anything like that it’s a sign you’ve likely not cooked it the best. Chicken however just doesn’t have as much to it, so you’ll hit a flavor ceiling a bit faster. It’s not classism, it’s fat content and connective tissue. Less fat and there’s less potential “unseasoned yum”. More connective tissue and you need to cook it longer to make it not a chewy horror, which makes the fat come out. High quality cuts of meat require less seasoning because we define meat quality by the factors that make it more palatable without seasoning. It’s not about not seasoning food, it’s about seasoning it correctly for what you have. Big hunk of fatty meat with connective tissue? Perfect for stew because it sits in it’s own fat, and cooking for a long time in water turns the connective tissue into gelatin.

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