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You sometimes read culinary conversations and are surprised. Ladies cook peas for 5-7 hours, and still it remains solid. Women, look carefully at the pan. Maybe there are diamonds? Or at worst the gravel? Yes, even the most wooden legumes can be boiled to a puree state in just an hour! Discover the secrets of how to quickly cook peas.
The right grains are the key to success
First of all, it is important to choose peas correctly. There is one easy way. It is called "look carefully." What do we have to do? Oddly enough, but watch carefully. Grains of peas, which are quickly boiled, are smooth balls. Those peas that look like shriveled cubes can be safely laid in the foundation. For in hardness they are in no way inferior to stones.
Tip. The fastest-digesting peas - in halves, not whole seeds.
Soak or not?
The second thing, according to most sources, is the mandatory soaking of grains. Hours at least 10. Pffff. And who said that this is the ultimate truth? Moreover, it is advised to put salt, sugar, soda in the water.
Speaking of her. As early as 70 some shaggy year, it was scientifically proven that adding soda to peas at any stage of preparation completely destroys the B vitamins in it. And the absorption of such a dish slows down significantly.
Just do not right now about reducing gas production precisely with soda. Cook legumes correctly. And then there will be no gas formation.
Back to soaking. This procedure is not obligatory at all. It is perfectly replaced by washing with water. Yes, ordinary plain water. But the subtlety is that at the end of the process the water is absolutely transparent. Otherwise, you have to boil peas, like jelly. 8 hours for sure.
And yes, it’s not enough just to pour the liquid and pour. So you will rinse a week of grain. Take the trouble to shake the peas with your hand to ease your task. Usually enough to change the water 6-7 times.
Is the fire strong or weak?
Some sources strictly warn that fire should be minimal. Say, starch in the composition of peas sticks together and significantly complicates the cooking process.
What about someone? Is the potato (also starch in it) turned into a brick over high heat? It seems to be boiling into oatmeal. Then why does pea starch behave differently? What nonsense. Turn the fire under the dishes to the fullest. Well, or at least at medium power.
How much water do you need when cooking peas?
There are recommendations that as much for pasta! Allegedly, 100 g of grains need 1 liter of water. So, to cook 300 g of peas, you have to pour 3 liters of liquid. True, such a statement is not substantiated by anything.
And now we recall how the beans are cooked to quickly. Pour cold water, slightly covering the grains. It boils - they splash a little bit cold or even with ice. It boiled again - the procedure was repeated. So, beans will be cooked so quickly. For some reason, will peas change their minds and grow stiff?
And further. To boil 3 l of water with peas, it will take much more time than the liquid would only cover the grain.
When to salt?
Most recommendations strongly advise pouring salt into almost ready-made peas. And again a warning: salted grains boil longer. Um. Perhaps we will return to the potato. To make it cook faster, everyone recommends salting it IMMEDIATELY. But when frying it is advised to salt at the end so that it does not fall apart ahead of time.
Try salt the peas at the beginning. And note the time.We are sure that the result will pleasantly surprise you. By the way, remember the tidbits of your childhood - fried peas. He was also salted at the very beginning. Then the crust turned out crispy, and inside the grains were soft.
Hence the conclusion: it is necessary to salt the peas at the very beginning of the process. Then it will cook much faster.
Do you need oil?
Still there are recommendations to put a piece of butter in a saucepan. Say, from this cooking grains is reduced. Inclined to disagree. How does the butter accelerate cooking? Proofs to the studio, please. Or any other evidence. For example, a link to the result of an experiment conducted in accordance with all the rules and with cleanliness.
Otherwise, we will have to call this procedure wasteful. Does everyone know the price of real butter? And it turns out to be a waste. And do not talk about improving the taste. You will improve it at ease, adding creamy tenderness to the finished dish. We are now talking about the speed of cooking peas.
Conclusion: no oil or fat affects the cooking of peas.
Tip. If you need pea porridge, and not whole boiled grains, then do not bother. Buy ready-made freeze-dried dry pea puree, and simply brew it with boiling water according to the instructions. However, according to reviews, the taste of such a dish still loses to this puree. Although, you always have the opportunity to ennoble it. For example, fried onions or slices of bacon.
How to cook peas very quickly
True intriguing subtitle? I bet this is the first thing you rushed to read in the article? We hope that we will not disappoint your haste. All that is needed is that instead of dried grains, take green seeds.
No, not milk ripeness. It is ripe peas, but not yet dried, of a green hue. The taste of the dish will not change. And all whistles with washing in 7 waters can be avoided. Cook peas as usual. Such grains will be ready in 30-35 minutes without adding cold liquid or pieces of ice.
It is clear that rural residents are easier in this regard. I went to the garden, picked up pods, peeled and cook. Urban what to do? Either look for familiar villagers, or read an article from the very beginning. Everything is written in detail there.
Kitchen appliances
Many housewives have adapted to use kitchen accessories for their intended purpose. For example, a good old pressure cooker can reduce the cooking time of peas to 25-30 minutes.
A slow cooker can generally cook a full pea soup in an hour. You just need to load into it all the necessary components, press the button and forget.
Even the simplest blender will help. If you tried a pea, it is soft, but still not falling apart, and the children already demand porridge, then:
- remove the pan from the stove
- pour part of the liquid into a bowl
- grind peas with a blender
You may have to return the drained water back to the pan. By the way, instead of a blender, a wooden or iron pusher works great. Turn on your head and your imagination.
Useful Tips
Buy crushed peas, not whole grains. The trouble is much less, they boil faster, the taste is no different.
Be sure to mix the peas more often during cooking. And take the dishes with a thick bottom and walls. It will be very disappointing if all your time and physical expenses go to dust, if the grains burn. All types of peas, except green peas, often sin by this. Who will like the taste and smell of burning?
Remove foam from water. Is always. This will prevent the liquid from escaping like milk. At the same time, you will also collect small specks that you may have missed during washing.
How to cook peas quickly? It turns out very simple. A bit of creativity, a little more logic and an included head. And now, in an hour, pea puree is ready, and on the table is a fragrant and healthy soup. Follow our recommendations and the kitchen will be much easier for you.
Video: how to cook delicious pea porridge
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