Peas (Pisum sativum) are a plant of the legume family (Fabaceae). They are grown as a crop and are used for livelihood around the world. In addition to being delicious, they have an universal application and last but not least they are very healthy. Peas are an excellent source of iron and vitamin C, rich in protein, iron and insoluble fiber.
If you know how to properly freeze and defrost peas, they will retain almost all of their benefits and natural taste. As a result, your dish will not differ from that cooked with fresh ones.
And when you have frozen peas in your freezer, you can quickly and easily delight your family with a classic pea stew, nutritious rice with vegetables, or soup for babies.
Before moving on to freezing peas, it is important to clean them well from the pods and then remove the unfit grains. Blanch them in salted water for 1 minute and strain them well.
Store the frozen vegetables in the freezer for no longer than 8 months.
As with freezing, defrosting peas has its subtleties. Experts advise to avoid this at room temperature or in hot water. This would lead to a deterioration in the quality of peas.
To preserve the maximum appearance and taste, it is best to use one of the following methods - slow defrosting by transferring from the freezer to the refrigerator or defrosting in cold water, on a plate in at room temperature.
In many dishes that are prepared by boiling, it is perfectly appropriate to add peas, which are defrosted halfway, about 3-5 minutes before the end of cooking - that way you will preserve all of the vitamins and minerals in the peas.
