[Sca-cooks] 1000 Eggs question

[Heather M]

Cindy Renfrow wrote:

> 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

Got it - pea mush to start with, all else is nattering. Er, at least I 
think I got it.

Margaret, happy purchaser of Take 1000 Eggs