Professional chefs and home cooks know how extremely difficult it is to impart flavors into meats, fish and poultry. Applying seasoning to the outside prior to cooking is of limited use and it also produces bad flavors as a seasoning burns during the cooking process. 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.
However, any serious food scientists will tell you that marinades are of limited use and typically penetrate less than one quarter of an inch into the meat, fish or poultry. This inability to impart flavor directly into meat has been an issue for chefs, average cooks and backyard barbecue enthusiasts for generations. We can put seasoning meat, fish and poultry from the inside out. By combining aspects of food science, high-tech manufacturing processes and healthy eating we have developed and patented a new process for seasoning meats, fish and poultry from the inside out. We call this revolutionary food science technology SeasoningStixs.
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. Water cannot be compressed, but 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. Fortunately, as the meat, fish or poultry is grilled, roasted, barbecued or otherwise heated, the water is displaced through evaporation. As this water displacement occurs the optimal time for seasoning the meat also occurs. This is where Seasoning Stixs are specifically designed to perform.
As heat is applied during the cooking process, the fibers of the meat begin to open up as water begins to evaporate. At approximately 100°F, the Seasoning Stixs 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.
The process of imparting flavors from the inside out with SeasoningStixs works equally well you are roasting, brazing, grilling or barbecuing. Cooks who have begun to embrace sous vide methods should especially be interested in Seasoning Stixs as while sous vide does provide very precise temperature and timing control, the method imparts little to no flavors that are obtained via other cooking methods. Seasoning Stixs will allow the sous vide cook to impart desired flavors directly into the meat from the inside out.
For more information on SeasoningStixs, please visit www.SeasoningStixs.com