Seasoning Stix

seasoning stix

Publications : 0
Followers : 0

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://online.pubhtml5.com/hdzo/
More Magazines : http://online.mobissue.com/rirp/codv/
http://online.slidehtml5.com/mauy/xkep/
http://anyflip.com/otsq/fmev/

Like this book? You can publish your book online for free in a few minutes!

Create your own flipbook

View Text Version Likes : 0
Category : All Report

Follow
Upload
0
Embed
Share

Seasoning Stix