>garlic >onion >meat >seasoning In what order do

File: no thx.jpg (354KB, 1500x1000px) Image search: [Google]

354KB, 1500x1000px

i don't like a burnt spice rub.

if i'm using high heat fro a quick cook, the seasoning goes on last-minute.

if it's low and slow, it doesn't matter. seasoning can go on raw meat.

>>8530909
onion
garlic
meat
seasoning

>>8530909
>meat
>onion
>seasonings and garlic

>>8530909

>onion
>meat & garlic
>seasoning

>>8530909
garlic meat onion garlic seasonings meat garlic garlic onion seasonings meat

Onion
Meat
seasoning
Garlic

Any other answer is objectively wrong

File: 1468403777334.gif (354KB, 240x200px) Image search: [Google]

354KB, 240x200px

>>8530952
>wanting your onion to burn before the meat is even cooked all the way

>>8530909
dont eat meat but
onion
garlic
very quickly after garlic meat is added
seasoning
in that order

cook the onions really low for a while, then turn it up an add the meat. at the very end turn down and add garlic and seasoning. cook until the smell of garlic/seasoning starts wafting up

>>8530909
Depends on the meat
If it's for a 1.5lb steak:
>season and grill meat for marks, place in hot oven
>start cooking up my onions on the sautee at medium heat
>Throw garlic in a pan with some oil and herbs, and place in oven
>flip steak check temp
>rest steak when done a like 30secs per oz
>pull garlic when nice and roasted
>mash up garlic and whip up aioli right quick
>turn off onions
>check seasoning on everything
>cut steak into big sections topped with onions and a bit of roasted aioli

>>8530952

not if you're going to toast your spices, doofus

>>8530952 is generally correct except in the case of >>8531085

Also >>8530942 is also viable if the meat is very fatty and you wish to use the rendered drippings to cook the onion/garlic in.

This was a recipe I did today
>pork ribs
>cut into cubes
>fry in oil
>drain oil leaving about a tbs
>stir in grated garlic and ginger
>fry until aromatic
>add in sugar, fish sauce, soy sauce, hoisin, pepper, and some water
>add in onions
>simmer with lid covered for ~10 minutes until sauce is thick and onions are cooked

>>8530957
You cook the meat in the sauteed onions dipshit. You don't just put a fucking onion on a piece of meat.

Op what are you trying to make?

>>8530909
>meat
>onion
>seasoning
>garlic
>meat

>>8530909
1. Onion
2. Meat
3. Garlic
4. Seasoning

>>8530909
Onion, garlic, seasoning, meat+its own seasoning

>>8530909
>render some of the fat on the meat if applicable
>brown onions
>brown garlic
>seasoning goes directly on meat
>cook meat

>>8530909
it is completely dependent on a bunch of factors. is this some quick stir fry with very thin cuts of meat? is it a 2" thick porterhouse that will require 20 minutes?

for example: get a large pan, preferably a wok, as the shape is conducive to these sorts of things. heat some oil and put in garlic. let it season the oil for 15 seconds, then fish it out and either save for later or discard. cook onions for ~5 minutes with seasoning to desired level of doneness. remove or push to the sides of the wok and add in meat. cook for 1-2 minutes on very high heat with more seasoning, perhaps added in later if its a seasoning that might burn easily. re-add garlic.

or

highest heat, sear above mentioned steak on both sides for 3 minutes per + fatty edge for 1. add seasoning and place in 330 degree oven for 5 minutes. flip and add in onions + seasoning and cook 5 minutes more. add garlic, cook 5 more.

could be the complete opposite way