Peas, Green, Boiled
Ingredients
Directions
Prepare
Rinse the peas in cold water and drain them.
Boil the peas
In a large pot, bring plenty of water to a boil and add the salt.
Keep the lid off and maintain a steady boil while adding the peas.
Skim the surface occasionally to remove any foam.
Cook until the peas are tender, adjusting time for size differences.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Green peas
- Provide the main body and sweet, vegetal flavor of the dish.
- Coarse sea salt
- Seasons the boiling water so the peas take up flavor as they cook.
The step that matters
Keep the lid off and maintain a steady boil. Leaving the lid off lets volatile sulfur compounds escape, which helps keep peas bright green rather than dull. A steady boil keeps the water hot enough to cook the peas evenly and quickly once they are added.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.