Soaking also helps reduce cracking and bursting of the skins while the beans are being cooked. Before soaking, check through the peas and remove any dirt or debris they may contain. Whole dried peas must be soaked for 6 to 8 hours before cooking. Split peas do not require soaking before cooking but they can be soaked for several hours to help reduce the amount of foaming that occurs during the cooking process.
The peas will generally double in size after soaking. To soak: There are two methods that can be used to soak the dried peas. One is a long soaking method that requires the peas to be soaked for 6 to 8 hours. The two methods are shown below.
Pour off all the water from the beans when they are done soaking. Do not use this water to cook the beans. After the peas have been cleaned, place them in a large pot and cover with 2 to 3 times the volume of cool water. Rinse peas thoroughly, drain them and then place in a saucepan large enough to accommodate the swelling of the peas.
Add 3 cups of water for each cup of peas. If the soup is becoming dry, add more water. Note: Do not add salt to the cooking water. Salt will toughen the peas and cause them to have to cook longer before they are done. Peas can be used in many different types of salads and savory dishes. Recipes may call for the peas to be cook in some manner or just left fresh.
Also, many recipes can use fresh or frozen peas interchangeably. Most recipes that call for snow peas can also be prepared using sugar snap peas.
Dried peas should not be substituted in recipes that call for green peas. Shown below are a few common recipes where peas are a main ingredient. Peel potatoes and cut any large potatoes in half.
Place in a saucepan, cover with water and bring to a boil. Boil for approximately 10 minutes. Boil the peas as shown above. Drain the peas when finished cooking and set aside with the potatoes. In another bowl, add the buttermilk shake before adding , sour cream, dill, garlic, salt, pepper and vinegar.
Whisk until all ingredients are well blended. Cover with plastic or place in an airtight container and refrigerate until well chilled. Approximately 2 hours. Combine the split peas, water, and bay leaf in a soup pot or a saucepan large enough to accommodate the swelling of the peas and the rest of the ingredients.
Place the peas in a large pot with 8 cups of water. Over high heat, bring the peas to a boil and then turn the heat down to a simmer. Skim foam as needed. Cover the pot and allow the peas to cook for 45 minutes to an hour.
Peas should be tender but not mushy. Turn the heat off and allow the skillet to sit for 15 minutes, covered, to allow the liquids to be absorbed.
My Recipe Box. Join Now Sign In. All About Peas. How To's. Summer Squash. Sweet Corn. Sweet Potatoes. Winter Squash. Read Reviews 1. Provided By RecipeTips. My grandma used to Uses: Peas can be eaten raw or cooked, which sweetens them slightly.
At Their Best: Fresh peas may be found in the markets in the spring, but may be hard to find because they do not retain their freshness for very long. Frozen, canned, and dried peas are available year-round. How to Buy: Fresh peas: Select peas with smooth, bright green pods that contain a good number of seeds that are small in size. Storage: Peas are best eaten as soon as possible after they are picked. Varieties: Fresh Peas The fresh pea is a small, round green vegetable, which is grown in a pod and is generally harvested in the early summer.
Also known by other names such as sweet pea, green pea, garden pea, or English pea, the fresh pea is grown to be removed from the pod and eaten raw or used as an ingredient to be added to salads, soups, stews, casseroles, and other dishes. Fresh peas are available as a raw podded pea, canned as a shelled pea and frozen. Pod Peas Snow Peas Sugar Snap Peas Pod peas, such as the snow or sugar snap pea are grown to be eaten with both the pod and the pea together, either raw as a fresh pea or cooked.
Pod peas are often served in salads, stir-fries, and Asian food dishes. The sprouts are eaten raw, steamed, stir-fried or added to soups. The sprouts will also produce succulent stems and leaves, known as snow pea leaves, which can be steamed or used in stir-frying. Snow Pea Leaves The tender leaves and tendrils, produced by the snow pea sprouts, which can be eaten raw, steamed or used in stir-fries. Pea Shoots The delicate spiraling vines shoots and uppermost leaves of a young pea plant whose flavor is a cross between peas and spinach with a hint of watercress.
Although Pea Shoots can be harvested from any variety of peas, the most commonly harvested are those from immature snow peas.
The Cantonese name for pea shoots is "dau miu". Pea shoots are available in Chinese markets in the spring. Place in a plastic bag and store in the refrigerator for one or two days. It is best when used the same day of purchasing.
Do not wash until just before using. Fresh Pea and Pod Pea Preparation The different varieties of peas each require a little different preparation. Fresh Peas Once the peas have been rinsed, snap the top of the pod off and pull down to remove the string from the seam. Split the pod open by pressing on both sides of the seam with thumbs. Use your thumb to pop the peas out of the pod.
Pod Peas Do not clean and prepare peas until ready to use. Rinse snow peas and sugar snap peas thoroughly before beginning preparation. Examine the peas to check for blemished areas. Some of these areas can probably be broken off and the remainder of the pea can be used.
Discard the pea if the blemish makes the whole pea unusable. To prepare snow peas snap off both ends with your fingers or trim them off with a small knife. Sugar snap peas generally just need the stem end of the pod snapped off. The strings on the pod peas are not noticeable, so it is not necessary to remove them. You may find a few strings come off when snapping the end, so go ahead and remove them if the string comes off. Fresh Pea and Pod Pea Cooking Steaming Steaming Fresh Peas Add enough water to the saucepan so that it is below the bottom of the steamer basket when it is placed in the pot.
Place the fresh peas in the steamer basket and place the basket in the saucepan over the boiling water, making sure no water is coming up through the holes in the steamer. Place cover on saucepan and allow them to cook for 2 minutes. Pour peas into a serving bowl, season with salt and pepper, and add a little butter for extra flavor and serve while warm.
After steaming, the peas can also be add to other dishes as called for. Do not cook sugar snap or snow peas for more than 1 minute or they will lose their crispness. Drain the peas and then place them in a large skillet. Toss the peas around in the skillet over high heat to dry the surface of the peas. This will take approximately 1 minute. Drying the surface will allow the butter to coat the surface of the peas better. Remove the peas from the heat and pour into a serving bowl.
Add the butter and toss to coat peas evenly. Salt and pepper the peas to taste and serve while still warm. Stir-Frying Stir-frying is a common method of cooking snow peas and sugar snap peas. Snow Peas Prepare 1 pound of snow peas as shown above.
Add the snow peas to the hot skillet with the oil, salt and sugar. Stir the snow peas continuously. Steam mins. Subscriber club Reader offers More Good Food. Sign in. Back to Recipes Pumpkin recipes Butternut squash See more. Back to Recipes Chicken slow cooker Veggie slow cooker See more.
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When the peas are ready, the simplest way to enjoy them is with butter, salt, and pepper. The best way to tell when peas are ready is to pick and taste each day until they are just right. Then harvest. Peas should be just about ready for harvest 3 weeks after the flowers appear. Shelling peas are ready when the pods have swelled and are nearly cylindrical shape.
These are hollow and will not cook properly. Pour off the water. Wash split peas quickly to avoid the loss of nutrients and flavor. Bring the water to a boil, reduce the heat and keep at a low simmer for 2 to 10 minutes.
Turn off the heat, cover, and let stand for an hour. How to cook peas. A pinch of sugar will bring out their sweetness.
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