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Seasoning Stix

Our Site : http://www.seasoningstixs.com/ As heat is applied during the cooking process, the fibers of the meat begin to open up as water begins to evaporate. At approximately 110°F the Seasoning Stix begins to change from a hard solid back into a powdered solid, which is taken up into the meat fibers in a similar manner to how water is absorbed by a sponge. Thus, the meat is seasoned from the inside out imparting fantastic flavors that had previously been impossible to obtain. Seasoning Stix can also be used to infuse many vegetables with flavor from the inside out. My Profile : http://www.slideserve.com/seasoningstix/ More Magazines : http://www.slideboom.com/presentations/1901280/Seasoning-Stix https://www.slideshare.net/seasoningstix/seasoning-stix/ http://www.authorstream.com/Presentation/seasoningstix-3267201-seasoning-stix/

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Seasoning Stix

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  1. The process of imparting flavors from the inside out with Seasoning Stixs works equally well you are roasting, braising, grilling or barbecuing. Scott Harrison Plumbing & Heating, Inc SEASONING STIX www.seasoningstixs.com

  2. Seasoning Stixs, LLC

  3. Professional chefs and home cooks know how extremely difficult it is impart flavors into meats, fish, poultry and vegetables. Applying seasoning to the outside prior to cooking is of limited use and it also can produce bad flavors as the seasoning burns during the cooking process.   SEASONING STIX

  4. Applying seasoning after cooking is also of limited use because very little of the flavors penetrate into the food.  To compensate for these inadequacies, cooks have turned to marinades in order to impart flavor to not only to the outside of the food, but also in an attempt to flavor the inside of the meat.   SEASONING STIXS

  5. However, any foodie will tell you that marinades are of limited use and typically penetrate less than one quarter of an inch into food.  This inability to impart flavor directly into meat has been an issue for chefs, average cooks and backyard barbecue enthusiasts for generations.    SEASONING STIX

  6. By combining aspects of food science, a high-tech manufacturing processes and healthy eating we have developed and patented a new process for seasoning foods from the inside out.  We call this revolutionary food science technology Seasoning Stix, which seasons food from the inside out.   SEASONING STIXS

  7. To understand how Seasoning Stixs work a little bit of food science education is required. One of the main issues that food scientist will explain to you relative to seasoning meat is that meat is mainly water.  SEASONING STIX

  8. SEASONING STIXS Water cannot be compressed and must be displaced and until the water moves out of the way the seasoning cannot get into the meat fibers to flavor the dish.  If water could be displaced from the meat fibers prior to cooking, seasoning would be easy, but of course this simply isn't possible. 

  9. Utilizing a sophisticated, patented process, we combine various seasonings and spices into a hard solid shape that can then be inserted directly into meat, fish, poultry and vegetables prior to cooking. Follow Us: www.seasoningstixs.com

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