1. Don’t Thaw Them in Advance
Frozen peas, unlike meat or fish, are best cooked straight from frozen. But the key is not to overdo it. One of the most common mistakes is boiling them for too long, which leaves them mushy and bland.
Here’s what to do instead:
Bring a pot of water to a boil.
Add a pinch of salt and a little baking soda if you want to preserve their bright green color.
Add the peas directly from the freezer.
Boil for only 2 to 4 minutes, depending on your preferred level of tenderness.
Drain and immediately rinse with cold or ice water to stop them from overcooking and keep their crispness.
2. Add Peas Last in Stir-Fries or Stews
When making rice dishes, stir-fries, or stews, avoid tossing in the peas at the start. Since frozen peas are already partially cooked during processing, they only need a short time to heat through.
Helpful hint:
Add them during the last 3 to 5 minutes of cooking. This way, they stay whole, sweet, and don’t lose their texture.
3. Don’t Cover While Cooking for Too Long
Simmering peas in a covered pot for more than five minutes traps steam, which can make them soggy and lifeless.
Better method:
Sauté them uncovered over medium heat using a bit of olive oil or butter. Stir gently as they cook. This approach enhances their natural sweetness and prevents them from becoming watery.
Extra Tips for Perfect Peas:
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