AP Low Sodium Seasoning: The Secret to Bringing Out the Flavor

When it comes to seasoning our dishes, we often reach for salt and pepper as the go-to options. However, using low sodium seasoning can make all the difference in bringing out the natural flavors of our ingredients. In this article, we'll explore the benefits of using AP Low Sodium Seasoning and how it can elevate your cooking game.

The Importance of Balance

When cooking with a new ingredient or seasoning, it's essential to strike the right balance between flavors. Too much salt can overpower the dish, while too little can leave it tasting bland. That's why using low sodium seasoning is crucial. By adjusting the amount of seasoning according to your taste buds, you'll be able to achieve the perfect balance and bring out the natural flavors of your ingredients.

AP Low Sodium Seasoning: A Game-Changer

When it comes to cooking, having the right tools can make all the difference. AP Low Sodium Seasoning is one such tool that can help take your dishes to the next level. This seasoning blend is designed specifically for cooks who want to reduce their sodium intake while still achieving rich and flavorful results. By using this seasoning, you'll be able to add depth and complexity to your dishes without overloading them with salt.

Using AP Low Sodium Seasoning

When using AP Low Sodium Seasoning, it's essential to follow the recipe carefully. The key is to taste as you go and adjust the seasoning accordingly. Start by adding a small amount of seasoning to the dish and tasting it. If it needs more flavor, add a bit more seasoning until you reach your desired level. This will help prevent overseasoning and ensure that your dish tastes balanced.

In the kitchen, we often forget about the importance of scraping the bottom of the pan. This simple step can make all the difference in bringing out the flavors of our dishes. By scraping the bottom of the pan with a spatula, we'll release any stuck-on food particles and add more flavor to the dish.

Sweating Veggies for Flavor

When cooking veggies, it's essential to sweat them down first before adding other ingredients. Sweating involves heating the veggies in butter or oil until they're tender and fragrant. This step helps to bring out their natural flavors and adds a depth of complexity to the dish. By sweating our veggies, we'll be able to add more flavor to our dishes without overloading them with salt.

Adding Potatoes for a Filling Side Dish

When it comes to cooking sides, potatoes are often an excellent option. They're filling, flavorful, and can be cooked in a variety of ways. In this recipe, we've added petite red potatoes that will cook quickly and add a nice texture to the dish. By adding these potatoes, we'll create a satisfying side dish that complements our main course perfectly.

The Final Touches

Once the green beans have been cooking for 15 minutes, it's time to add the finishing touches. A sprinkle of garlic, Cajun seasoning, and a pinch of AP Low Sodium Seasoning will elevate this dish to new heights. By tasting the broth carefully, we'll be able to adjust the seasoning accordingly until it reaches our desired level.

Tasting is Key

The most critical step in cooking is tasting as you go. This allows us to adjust the seasoning according to our taste buds and achieve a balanced flavor. In this recipe, we've taken care to taste the broth carefully to ensure that it's seasoned adequately. By doing so, we'll be able to create a delicious side dish that complements our main course perfectly.

A Side Dish Fit for a King

This side dish is truly fit for a king. With its tender green beans, flavorful AP Low Sodium Seasoning, and satisfying potatoes, this recipe is sure to impress even the most discerning palates. By using low sodium seasoning and carefully adjusting the seasoning as we go, we'll be able to create a delicious and balanced dish that's sure to become a staple in our kitchen.

So, the next time you're cooking up a storm in the kitchen, don't forget about AP Low Sodium Seasoning. This simple tool can make all the difference in bringing out the natural flavors of your ingredients and elevating your dishes to new heights. With its versatility and ease of use, it's no wonder this seasoning blend has become a favorite among cooks around the world.

By incorporating AP Low Sodium Seasoning into your cooking routine, you'll be able to create delicious and balanced dishes that showcase the natural flavors of your ingredients. So go ahead, give it a try, and taste the difference for yourself!

"WEBVTTKind: captionsLanguage: enall right people cookout season is officially here and somebody's got to be responsible for the sides if that happens to be you I've got just the recipe you need today I'm going to show you how to make these delicious smothered green beans meet me in the kitchen let's make it happen first things first we're going to go ahead and prep our veggies for that we're going to use a red and a green bell pepper and one onion I like to use the red and green really for color contrast you really could just go with the red since the you know the green beans are green but we got a green pepper here we're going to use a little bit of that as well for the pepper I like to dice around or chop around the stem and the seeds cuz the seeds are kind of messy hard to clean up they stick to everything so this is how I like to prep my bell pepper just to make it nice and easy on you give it a rough dice this is going to cook down quite a bit uh as the beans cook so no need to get too cute with your your chopping technique here the peppers are optional too if you don't like bell peppers you can leave this out of the recipe you can throw mushrooms in this if you want to but today we're using bell pepper onion we got and Dey sausage we got bacon we're going to smother these green beans which if you're not in the South may sound like something different for you but trust me it's delicious once you get your bell pepper dice going to do the same thing with the onion rough dice same size you going to add some garlic to this I'm use garlic paste today but you use fresh garlic mince that up too that's really all the veggie prep that you got to do as long as your green beans are already cleaned like ours are today if not go ahead and clean those and uh cut the ends off now as for the protein in today's recipe we're using and dewy sausage and some bacon now if you don't want to use pork you use beef or chicken and dewy sausage you could also use uh turkey bacon or beef bacon in place of the pork bacon uh totally optional totally customizable this is how I like to chop the sausage up so it remains in bite-sized pieces just kind of cube it up like so cut it in half to make one more cut and then a rough chop going to get this nice and golden brown and beautiful allow it to release a lot of its fat blend that in with the bacon fat that's going be the foundational flavor for our Rue that we're going to make we're also going to add a little butter cuz butter makes everything better and uh that's what we're going to cook our green beans in now my friends we're to go ahead and get our Dutch oven heated over medium Heat while it's still relatively cool we're going to go ahead and add in the bacon we want to do this before it's piping hot that way the bacon has time to release all the fat and flavor that we're going to utilize for the Rue and the foundational flavor for the smothered green beans dish in general so we're going in with our bacon this is about four slices of thick cut bacon we got the andou sausage in there too so if you only using one of the other you can go heavier on the uh protein that you have so if you're not using the sausage add a little more bacon if you're not using the bacon add a little bit more sausage once the bacon gets a head start about 50% of the way we're going to go ahead and add in the andoy sausage Great Smokey flavor with the bacon and andoy andoy also has a little bit of heat with it you can spice this up a bit more with some hot sauce red pepper flakes Cayenne really whatever floats your boat this is how I like to do mine we got about 8 oz of Andy sausage four slices of thick cut bacon we're just going to let all that fat render out that's going to be the foundation of flavor here all right so once the sausage and the bacon is nice and golden brown and crispy in go to veggies we're going to sweat those down now when the veggies hit that pot they're going to release a lot of liquid which is a good thing because we're going to utilize that liquid to get up the fond off the bottom of the skillet so immediately it'll get kind of loud a lot of moisture is releasing once they start to sweat a bit use the back of your spatula to kind of scrape the bottom we'll add a little bit of butter to this and then we'll add our flour and help make the root all right guys so now we're going to go ahead and add in a couple tablespoons of butter cuz why the hell not We're Here for a Good Time not a long time butter is going to make everything better it's going to add a little bit more fat to the party which we need to make our Rue for the r I'm using my allpurpose seasoned flour which obviously if you don't have that you can just use regular flour add a little bit more seasoning to your beans but for me I'm going to add a little less seasoning because this flour is already heavily seasoned nice little cheat code great way to get a rue going and it's very flavorful if you haven't tried that yet you can get that on my website or again just season as you go with regular plain allpurpose flour in goes three tablespoons of that we're also going to add a little bit of uh we're also going to add a little hot sauce this is Old Bay hot sauce but you can use Louisiana or you know whatever you like about a teaspoon or two of that we'll add more if it needs it later and just give that a good mix allow that flour to really cook for 3 or 4 minutes so once you've cooked the r down 3 to 4 minutes we're going in with 3 and 1/2 to 4 cups of chicken broth this is low sodium obviously if you're using uh you know full sodium version you want to dial back the seasoning a little bit we're going to give that a good mix and now is really when you want to scrape the pot and get all that fond and flavor up off the sides and the edges we're going to bring this to a simmer and then season it to taste add in our beans add in our potatoes 30 minutes later you got yourself a fantastic side dish we're going to add a tablespoon or two of garlic some Cajun or Creole seasoning and a little bit of my AP we'll taste it after we get the root cooked out see how much of that seasoned flour you know has done its job and season more if needed all right guys so the green beans have been going for about 15 minutes we got some pretty small petite red potatoes that we're going to add to the party these going to cook really quickly that's why we got the green beans a little bit of a head start cuz we want them to be nice and tender so we're going to go ahead and work in the red potatoes we're going to leave them whole cuz they're going to cook down quite a bit they're bite size anyway and any ones that are a little bit bigger than they need to be we can break them down once they get tender as you can see looks very flavorful in the pot the green beans are getting tender we're going to give this a quick taste make sure the flavor is spot on if not we'll add a little bit of seasoning so right now I'm just going to taste the broth make sure it's season adequately little spicy just the right amount of heat needs a little bit more salt so we're going to add some AP which is low sodium so we'll bring the salt up you know uh not too rapidly that way we can kind of monitor it make sure it doesn't get too salty on us and just once it once it's done we'll add a little finishing salt right at the end plate it up and serve it all right my friends we went ahead and plated this up this is the part why I say brace yourself for a trademark money shot say it with me guys looking good the only thing left to do is dig in for the taste test but before we do that please take a quick second to subscribe to the channel make sure you hit that Bell to name notifications as well all right guys we got a wonderful pot of beans here this is a meal in itself we got potatoes we got andoy sausage we got bacon we got green beans I would say for health but after all that we added to it probably not so much going to be good though see you got to do that so you ain't got no juice on it all this is a full Shug I'm scram I got to goall right people cookout season is officially here and somebody's got to be responsible for the sides if that happens to be you I've got just the recipe you need today I'm going to show you how to make these delicious smothered green beans meet me in the kitchen let's make it happen first things first we're going to go ahead and prep our veggies for that we're going to use a red and a green bell pepper and one onion I like to use the red and green really for color contrast you really could just go with the red since the you know the green beans are green but we got a green pepper here we're going to use a little bit of that as well for the pepper I like to dice around or chop around the stem and the seeds cuz the seeds are kind of messy hard to clean up they stick to everything so this is how I like to prep my bell pepper just to make it nice and easy on you give it a rough dice this is going to cook down quite a bit uh as the beans cook so no need to get too cute with your your chopping technique here the peppers are optional too if you don't like bell peppers you can leave this out of the recipe you can throw mushrooms in this if you want to but today we're using bell pepper onion we got and Dey sausage we got bacon we're going to smother these green beans which if you're not in the South may sound like something different for you but trust me it's delicious once you get your bell pepper dice going to do the same thing with the onion rough dice same size you going to add some garlic to this I'm use garlic paste today but you use fresh garlic mince that up too that's really all the veggie prep that you got to do as long as your green beans are already cleaned like ours are today if not go ahead and clean those and uh cut the ends off now as for the protein in today's recipe we're using and dewy sausage and some bacon now if you don't want to use pork you use beef or chicken and dewy sausage you could also use uh turkey bacon or beef bacon in place of the pork bacon uh totally optional totally customizable this is how I like to chop the sausage up so it remains in bite-sized pieces just kind of cube it up like so cut it in half to make one more cut and then a rough chop going to get this nice and golden brown and beautiful allow it to release a lot of its fat blend that in with the bacon fat that's going be the foundational flavor for our Rue that we're going to make we're also going to add a little butter cuz butter makes everything better and uh that's what we're going to cook our green beans in now my friends we're to go ahead and get our Dutch oven heated over medium Heat while it's still relatively cool we're going to go ahead and add in the bacon we want to do this before it's piping hot that way the bacon has time to release all the fat and flavor that we're going to utilize for the Rue and the foundational flavor for the smothered green beans dish in general so we're going in with our bacon this is about four slices of thick cut bacon we got the andou sausage in there too so if you only using one of the other you can go heavier on the uh protein that you have so if you're not using the sausage add a little more bacon if you're not using the bacon add a little bit more sausage once the bacon gets a head start about 50% of the way we're going to go ahead and add in the andoy sausage Great Smokey flavor with the bacon and andoy andoy also has a little bit of heat with it you can spice this up a bit more with some hot sauce red pepper flakes Cayenne really whatever floats your boat this is how I like to do mine we got about 8 oz of Andy sausage four slices of thick cut bacon we're just going to let all that fat render out that's going to be the foundation of flavor here all right so once the sausage and the bacon is nice and golden brown and crispy in go to veggies we're going to sweat those down now when the veggies hit that pot they're going to release a lot of liquid which is a good thing because we're going to utilize that liquid to get up the fond off the bottom of the skillet so immediately it'll get kind of loud a lot of moisture is releasing once they start to sweat a bit use the back of your spatula to kind of scrape the bottom we'll add a little bit of butter to this and then we'll add our flour and help make the root all right guys so now we're going to go ahead and add in a couple tablespoons of butter cuz why the hell not We're Here for a Good Time not a long time butter is going to make everything better it's going to add a little bit more fat to the party which we need to make our Rue for the r I'm using my allpurpose seasoned flour which obviously if you don't have that you can just use regular flour add a little bit more seasoning to your beans but for me I'm going to add a little less seasoning because this flour is already heavily seasoned nice little cheat code great way to get a rue going and it's very flavorful if you haven't tried that yet you can get that on my website or again just season as you go with regular plain allpurpose flour in goes three tablespoons of that we're also going to add a little bit of uh we're also going to add a little hot sauce this is Old Bay hot sauce but you can use Louisiana or you know whatever you like about a teaspoon or two of that we'll add more if it needs it later and just give that a good mix allow that flour to really cook for 3 or 4 minutes so once you've cooked the r down 3 to 4 minutes we're going in with 3 and 1/2 to 4 cups of chicken broth this is low sodium obviously if you're using uh you know full sodium version you want to dial back the seasoning a little bit we're going to give that a good mix and now is really when you want to scrape the pot and get all that fond and flavor up off the sides and the edges we're going to bring this to a simmer and then season it to taste add in our beans add in our potatoes 30 minutes later you got yourself a fantastic side dish we're going to add a tablespoon or two of garlic some Cajun or Creole seasoning and a little bit of my AP we'll taste it after we get the root cooked out see how much of that seasoned flour you know has done its job and season more if needed all right guys so the green beans have been going for about 15 minutes we got some pretty small petite red potatoes that we're going to add to the party these going to cook really quickly that's why we got the green beans a little bit of a head start cuz we want them to be nice and tender so we're going to go ahead and work in the red potatoes we're going to leave them whole cuz they're going to cook down quite a bit they're bite size anyway and any ones that are a little bit bigger than they need to be we can break them down once they get tender as you can see looks very flavorful in the pot the green beans are getting tender we're going to give this a quick taste make sure the flavor is spot on if not we'll add a little bit of seasoning so right now I'm just going to taste the broth make sure it's season adequately little spicy just the right amount of heat needs a little bit more salt so we're going to add some AP which is low sodium so we'll bring the salt up you know uh not too rapidly that way we can kind of monitor it make sure it doesn't get too salty on us and just once it once it's done we'll add a little finishing salt right at the end plate it up and serve it all right my friends we went ahead and plated this up this is the part why I say brace yourself for a trademark money shot say it with me guys looking good the only thing left to do is dig in for the taste test but before we do that please take a quick second to subscribe to the channel make sure you hit that Bell to name notifications as well all right guys we got a wonderful pot of beans here this is a meal in itself we got potatoes we got andoy sausage we got bacon we got green beans I would say for health but after all that we added to it probably not so much going to be good though see you got to do that so you ain't got no juice on it all this is a full Shug I'm scram I got to go\n"