Ananya Chowdhury, software engineer, gardener, and plant lover, based in Pune shared the following
*First, disconnect Peas Remove pods and discard any discolored or damaged peas.
*The next step is boiling. Blanch these peas in boiling water for 1-2 minutes using a blanching basket or colander. Next, immediately transfer them to the ice water bath. “This process not only helps maintain its vibrant green color, but also maintains its maximum nutritional value. Bleaching is very important to deactivate it.” Enzymes “It reduces the microbial load on the peas, which reduces the possibility of bacteria or microbes growing during storage,” Chowdhury said.
*Once the cooling process is complete, dry them using a clean kitchen towel or paper towel.
*Now these peas can be stored in zip-top containers, freezer-safe containers, or heavy-duty freezer bags. It is recommended that you split the peas into individual meal-sized portions before packing to prevent any unused peas from being exposed to air.
* Label them according to the packing date, which will later help identify how fresh those peas are.
*Finally, it can be placed in the freezer and consumed for the next 8-12 months.
Step by step guide shared by Chef Neha Deepak Shah.
* Boil 3 to 4 liters of water in a pot and once it is boiling hot, add 1 tablespoon salt, 2 teaspoons sugar and a pinch of baking soda (soda is optional but the color will stay brighter for a long time)
*Once the hot water boils, add the green peas and cook for just 2 minutes.
*Immediately transfer this to ice water. “We don’t want to overcook the green peas, this will prevent any wrinkles on top of the skin which doesn’t look pretty,” Shah said.
*Drying is very important. This will ensure that the green peas do not clump together and stay separate when frozen.
baking soda It only changes the water to a slightly alkaline pH and this enhances the green color making it more stable. “I highly recommend it,” Shah added.
By following these steps, you can boost your peas’ chances of keeping their bright green color when stored in the freezer for a full year. Clinical nutritionist Garima Goyal said: Always use fresh, high-quality peas for best results.
Boiling peas offers many benefits –
Color retention – Bleaching helps maintain the vibrant green color of peas by inactivating the enzymes responsible for color loss. This maintains its visual appeal, Goyal said.
Maintain texture – The blanching process stops the activity of enzymes that can cause the breakdown of cell walls, which helps maintain the peas’ crunchy texture.
Nutrient retention – While some Nutrients It may be lost during boiling, as it is very little compared to other cooking methods. Blanching helps retain much of the nutritional value of peas.
Inactivation of enzymes – Blanching inactivates enzymes that can contribute to flavor changes, preserving the natural taste of the peas.
Cleaning and removing surface contaminants Blanching also cleans the peas and removes any surface contaminants or bacteria, enhancing their overall health.
