this post was submitted on 08 Apr 2024
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Peas are best brought to a boil and then briefly simmered or turned right off to sit, in shallow water. A layer 1 pea thick on the bottom of a stock pot is perfectly acceptable, if a bit odd, and not that many peas.
Salt the water though, and after it comes to a boil
Yup, just like it says on the bag, chef. ๐
Point being, you don't need to make 2 kilos of peas just because your favourite pot is huge
The all caps in my comment were supposed to indicate that I was making a joke. ๐