Feedback
Last month I featured Peas, but forgot to include these cooking tips:
The less water used when cooking peas, the less Vitamin C is lost. Steaming is best!
When boiling frozen peas, add enough water to cover, bring to a boil, cover and cook for three minutes.
To microwave, add a small amount of water, place in a nonmetal container and cover. Cook on full power for 4-4 1/2 minutes.
Source: www.peas.org
My tip: To thaw frozen peas, just remove from freezer and allow to come to room temperature. Then add to soup at the end of the cooking cycle.