At roughly 110 ° F the Seasoning Stix begins to transform from a difficult strong back right into a powdered solid, which is taken up right into the meat fibers in a comparable fashion to exactly how water is soaked up by a sponge. Hence, the meat is seasoned from the inside out imparting superb tastes that had actually previously been impossible to obtain. Seasoning Stix can also be used to instill numerous veggies with flavor from the inside out. As warmth is applied throughout the cooking process, the fibers of the meat start to open as water begins to vaporize.