How to cook peas quickly? It is such a difficult question that arises before the chefs who first opened the cookbook. In this article, we will take a detailed look at all the cooking methods of this bean culture, and you will finally learn the secret of instant cooking. Cooking peas is a whole art, which can be mastered only in the process of hard study of the recommendations of experienced chefs and their mandatory application in practice. Right now we will do it. Firstly, it must be mentioned that peas can be in different conditions: fresh, frozen, dry and canned. Of all these species, at the moment we will be interested in only two: dry and frozen.
How to quickly cook peas so that they do not lose useful properties? In time, it takes about 50 minutes to prepare crushed peas, but sometimes more depending on the variety. The whole is cooked for about 1 hour 30 minutes. It is clear that crushed peas will cook faster. All experienced chefs know a special rule: any legumes, including peas, must first be soaked in cold water overnight or at least 3-4 hours. As you can see, this option takes a lot of time, so it’s not suitable for us, since we want to cook the dish right away. how
quickly cook peas without soaking?
With butter
The cooking process of peas can be shortened by adding butter during cooking (1-2 teaspoons). Salt all legumes are recommended at the end of cooking.
With soda
How to quickly cook peas in another way? There is another method: in the process of cooking you need to add soda (for 2 liters of water - 0.5 teaspoon). And after a quarter of an hour - the dish is ready.
Some soak peas in soda water for 1-2 hours. For 200 ml of water - 1 teaspoon of soda. Then it is thoroughly washed and cooked for only 30 minutes.
Many experienced housewives do not recommend using such a recipe with the addition of soda, preferring the classic version or other fast cooking methods.
With the addition of cold water
How to quickly cook peas by adding cold water? We tell in more detail. Rinse the peas thoroughly under a stream of cold water until it becomes completely transparent in the pan. Pour it with water so that it is only slightly covered. Put on a strong fire, after boiling, reduce. When evaporating, add cold water again so that it slightly covers the peas. Repeat this process three times. The main condition is that in all cases the water should be very cold.
Recently, an unusual black pea has appeared on sale, which is distinguished by small dark seeds of an oblong rhombic shape. Such a variety is prepared in similar ways.
Vitamins and Minerals Contained in Peas
Peas are rich in various vitamins and minerals: B1, B3, B6, H (biotin), PP, magnesium, vanadium, potassium, copper, cobalt, boron, selenium, zinc, sulfur, molybdenum, iron, chromium, phosphorus, manganese, silicon. Unfortunately, because of the long cooking process, housewives do not always have a desire to “mess around” with him.