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Ingredient

Peas

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A.K.A

英语豌豆;甜豌豆;青豆

它是什么?

新鲜的豌豆是天气凉爽的生物 - 不足以冷,但也不足够温暖。换句话说,春天意味着它们的外观在大多数地方都是短暂的。一旦摆脱了不可食用的豆荚,豌豆就有一种精致的甜味,令人惊讶的是多才多艺。如果不是新鲜的豌豆季节(或者您不愿意割豌豆)冷冻豌豆是一个了不起的选择。它们通常是在年轻和温柔的时候被采摘的,然后立即冷冻,因此它们的味道比闲逛了太久的新鲜豌豆的味道甜。豌豆汤中使用干并分裂的豌豆。

Kitchen math:

豆荚中的1磅豌豆产量=约1杯(6盎司)壳豌豆。

没有吗?

利马豆或毛豆可以在许多回收中代替豌豆。

How to choose:

For best flavor, choose small fresh peas, which are younger, sweeter, and more tender than large ones. Look for pods that are firm and green. Go for medium pods rather than large, thick-skinned ones, which are more mature and contain larger, tougher peas. Break open a pod and check the peas inside. They should be small, bright green, and firm; if you taste one, it should be tender and sweet.

How to prep:

Shelling fresh peas is a bit tedious, but it’s easy and worth every second. To do it, remove the stem end of the pod, peel the stringy fiber from the seam, pry the pod open, and run your thumb along the interior to detach the peas.

How to store:

Peas don’t have much of a shelf life. Store pods in a plastic bag in the crisper drawer of the refrigerator and use them within a couple of days. Once they’re shelled, the best way to store peas is to freeze them. First blanch them for a minute or two in boiling salted water and then shock them in an ice-water bath until cool, to help maintain their bright color. Drain and freeze them in zip-top bags. They will keep for five to six months.

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