Pea "Aamisepp"

Peas "Aamisepp".
Mid-season, tall variety (100-140 cm). From germination to technical ripeness 50-60 days.
The pod is large and blunt-ended, containing 8 peas. The taste is excellent. The variety is resistant to major pea diseases.

* To ensure that the peas retain their green color during cooking, they are boiled in a large amount of water with the addition of 1 teaspoon of baking soda per 1 liter of water.
* In order for green peas to boil quickly, they need to be cooked without salt.
* To ensure that the peas retain their color during cooking, you need to add a little sugar.
* The liquid from canned green peas is used for cooking soups, etc., since it contains the same amount of vitamins and minerals as the peas themselves.
* If you want to make puree from boiled peas, wipe or stir it while hot, without allowing it to cool, then the puree will be homogeneous, without lumps.
* Pea pods will retain their color better if you boil them in plenty of water.
* Heat canned green peas together with the broth, and then drain the broth.
* Throw freshly frozen green peas into boiling water without defrosting first - it tastes better and more vitamins are retained.
* Peas are cooked for an hour and a half. Fill it with cold (not hot, like other vegetables) water and cook over low heat, covering it with a lid.
* If the peas are old and have been lying around for a long time, soak them first. Usually this is not necessary.
* While cooking peas, it is not recommended to add cold water to the pan - it will be tasteless.