Frozen peas might seem like a no-fuss addition to any meal, but they’re often misunderstood in the kitchen. Tossing them straight into boiling water? That’s the fastest route to mushy, dull peas with faded flavor. The good news: a few quick adjustments in technique will elevate them to vibrant, sweet little gems on your plate.
🚫 Common Mistake: Overboiling from Frozen
Most people drop frozen peas directly into boiling water, then walk away. But this breaks down their texture, dulls their color, and zaps nutrients. Frozen peas need a gentler touch.
✅ Step-by-Step: The Smart Way to Cook Frozen Peas
| Steps | Details |
|---|---|
| No Thawing Needed | Cook peas straight from frozen—no need to thaw beforehand. |
| Boil Briefly | 2–4 minutes in boiling water is enough. Overdoing it leads to mushiness. |
| Salt + Baking Soda | A pinch of salt and a tiny bit of baking soda helps lock in the bright green color. |
| Shock in Ice Water | After boiling, rinse immediately with cold water to stop the cooking and preserve crispness. |
🍳 When Adding Peas to Stir-Fries, Stews, or Rice
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