[Sca-cooks] 1000 Eggs question

[Cindy Renfrow]

Hello,

Most of those recipes call for the same step. If you read a bit 
further, the next instruction is generally to rub  the entire mess 
through a strainer to remove the tough hulls that the initial boiling 
loosened. The end result of the cooking and straining process is a 
uniform pea mush that we then doctor with almond milk or whatever.

The peas they were using were not our tender petit pois, nor were they 
the type now found as split peas. Thanks to the pea plant's tendency to 
'run into varieties' (remember Mendel?) they varied in color and size; 
but they were generally tough. Hence the long  cooking and processing 
needed to make them edible; and the joy with which petit pois were 
welcomed when they were finally developed and imported.

HTH,

Cindy Renfrow
part-time maniac and author of Take 1000 Eggs

On Aug 24, 2005, at 12:59 PM, Heather M wrote:

> In volume two, there are recipes for peas. The directions for one that 
> I'm looking at include directions to boil till they come apart (I'm 
> assuming split in half, not boil them till they surrender all cellular 
> cohesiveness). Is this recipe referring to fresh or dried peas? 
> Neither the original language or the translation seem to provide me 
> enough info to decide? Inquiring minds....
>
> I can functionally go either route, purchasing flash-frozen peas or 
> split, but I'd like to know the observations of folks here. The time 
> of the year will work, too, as a second harvest of peas is possible at 
> the time of year I'm cooking for.
>
> Still planning on spinach pies at some point,
> Margaret Northwode
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