Seasoning stick and method and apparatus for preparing foods

[0017]The invention will now be described in detail regarding preferred embodiments. The novel product of the present invention comprises seasoning (flavors, spices, condiments and herbal ingredients) in a predetermined or selected solid form obtained by mixing selected seasonings in powder form with an FDA approved food binder in a ratio of from about 0.1% by weight to about 10% by weight of binder with the remainder being essentially seasoning powder having a particle size of from about 2 mils to about 10 mils diameter. The amount of binder is a function of bonding the seasoning powder or establishing a matrix for holding and bonding the seasoning powder to obtain a solid product that can be pressed into meat, fish or poultry, preferably, but insertion into vegetables is not precluded from the broadest concept of the invention. The resulting solid product must not be so friable that it will breakup during insertion. The preferred ratio of binder to seasoning is from about 0.1% to abo