Why don't peas cook in soup?

Legumes must be able to cook correctly. However, it all depends not only on culinary skills, but also on the raw materials themselves. In the process of making mashed potatoes or soup, it is very important to get a uniform consistency from the beans, but for some reason it does not boil completely. As a result, the pieces grit on their teeth and deliver not the most pleasant experience when consuming such a dish. In order not to encounter unforeseen situations from now on, we will consider the recommendations of specialists in this regard.

Features of cooking peas

1. Almost all the housewives who have been operating in the kitchen for a long time are aware of the poor splitting of pea crops during the heat treatment. As a result, you have to spend a lot of time to achieve the desired result.
2. In ancient times, peas were first pierced in a huge cauldron at the stake, only then they poured water and prepared the product for several hours. To date, nothing has changed, all because of the characteristics of this type of beans.
3. The special composition of the product is saturated with all kinds of substances that do not go out and sit firmly in the structure. Hence the nutritional value of the final dish, as well as low calorie content. It is noteworthy that, after prolonged languishing, the energy value indicators only decrease, that is, as the beans break down.
4. The resistance of the presented product to heat treatment greatly complicates the work with this culture. Peas are poorly split due to the high concentration of protein compounds, dietary fiber, starchy substances. During the drying process, the liquid is evaporated, which makes it difficult to further bring it to the desired state by cooking.
5. Experienced chefs recommend that you pre-soak the raw material before you begin to languish it. It is enough to hold the beans overnight in water so that they are saturated with precious moisture and become more malleable to further manipulations. Some housewives have come up with their own ways to speed up cooking, but that's another matter.
6. As for the nutritional value of the product, after proper preparation, it will possess all the same qualities. That is, it boosts the immune system, strengthens the heart muscle, strengthens visual acuity, gives energy and helps to recover more quickly after prolonged physical or mental labor.

Proper pea steeping

1. The duration of the heat treatment directly depends on the variety of beans and the period of soaking. The kernels, which do not contain a single drop of moisture, are very dense and strong.
2. To loosen the structure, you need to fill the peas with filtered water, observing a ratio of 1 to 2 (as much as possible). There is another scheme for which 1 liter. water relies 0.5 cup pea culture.
3. No matter which soaking technology you prefer, the exposure time in water should be at least 6 hours. Ideally, the beans are aged all night. To avoid fermentation, the fluid is periodically changed.

Pea cooking rules

1. It is immediately worth noting that cooking pea porridge will not work quickly. Everything must adhere to the rules. Be sure to consider the proportions of raw materials and liquids. Otherwise, some of the beans will not boil, and the dish will burn.
2. To ensure that everything goes according to plan, be sure to soak the product in question. Otherwise, the cooking time will increase by several hours. Do not forget that the quality of raw materials plays a huge role. Whole beans have the greatest benefit. However, during cooking, they increase in size several times.
3. It was previously mentioned that whole peas have a lot of useful qualities, unlike chopped peas.However, from the halves it turns out several times faster to cook porridge. Do not forget about the variety, for example, "Idaho" in a short period of time turns into mashed potatoes. Therefore, when cooking, give preference to just such an option.
4. Of particular note is the color of the cores. Yellow beans are the fastest to cook. In other cases, the product requires a long heat treatment. Always soak raw materials only in chilled water. In this case, leave the workpiece at room temperature. After 2-3 hours, you can see how the beans swell.
5. If you are faced with the fact that there is no time for preparatory activities at all, try browning the peas in a dry frying pan. Thanks to this heat treatment, within a quarter of an hour, the raw material will become more fragile. In addition, the hardness of water directly affects the cooking time.
6. The softer the liquid, the less time it will take to prepare a dish. It is also recommended to cook the beans in the same water in which they were soaked. Pour a small portion of fresh liquid in addition.
7. As for the choice of containers, it is best to use a tank with a thick bottom or made of cast iron. The technology for cooking beans is somewhat similar to cooking pilaf. As soon as the water begins to boil at maximum heat, reduce the burner to a minimum. Stew under the lid. It will take about 1 hour.
8. While cooking, systematically stir the composition and remove the foam. If the kernels are in no hurry to fall apart, this indicates that old peas are used. In this case, add a small amount of soda.
9. 1 liter water accounts for 1 tsp. powder. Do not worry, there will be no aftertaste. Wait a few more minutes for the kernels to fully boil. To give the porridge a more airy consistency, use a blender.

If you spend soaking and heat treatment with an emphasis on all the subtleties, you will saturate the body only with useful substances in the future. No matter how bad the culture is split, from a long stay in boiling water it loses almost all of its valuable substances. Therefore, learn to cook correctly, while reducing the time spent in the kitchen.

Video: how to cook peas quickly