I am making Ham and Split Pea Soup, however I only have whole dried peas. Will the shell on the whole pea make the soup more difficult to digest? Will the shell spoil the flavor? Or is it just adding more fiber and holding the legume together giving the soup a different texture?
Why do Chefs seem to prefer the split pea over the whole pea?
Whole peas will take longer to cook than split peas, but they won't ruin the soup. Split peas will also break apart more to thicken the soup, while whole peas will remain mostly intact. If you want a similar effect, you could use a stick blender to partially liquefy the soup after it's cooked.
Whole peas are better to use. When you reheat the soup does thicken. Considering the size of my soup pot and all the family that want some this is a better idea to use whole peas if you can find them. They are hard to find in my area
Every time I have made split pea soup, I have to try to estimate the amounts to be finished in one meal. If I store the leftover soup (in the refrigerator or the freezer), the soup thickens to the point that it's barely liquid anymore. In Ham and Pea Soup with Whole Dried Peas, there's a passing comment that split peas break apart more to thicken soup. Is there any way of reducing this effect or simply predicting the amount of thickening that will happen? No matter how much liquid I add to the original soup, I can't seem to store the leftovers without getting a porridge-like texture.
Today while simmering split peas with a good meaty ham bone, the whole works smell so bitter. I'm wondering why. I love pea soup but haven't made it very often. In the end it did taste fine but had a really bad smell like it was going to taste bitter. I added the onions carrots celery and garlic a bit later. I did have to use salt and that helped. Used 10c of water. It ended up fine... my husband had 3 bowls! I just thought it smelled off.
I'm making split pea soup (vegetarian, using the Moosewood Cookbook recipe). I've made this several times before, and I remember that at some point the peas dissolve, making a thick broth. I made sure to soak the peas overnight before cooking them. But the soup has been simmering for over an hour now (very low flame, partially covered, other veggies in the soup for the later 40 minutes) and they don't seem close to dissolving. Did I do something wrong? How can I fix the soup? And how can I avoid this in the future?
Salut! Using a hambone left over from the holidays, I made some split pea soup. The problem is that, deviating from the recipe, I added ham as well as the hambone. Now, the soup is so meaty it is quite overwhelming- at room temperature the liquid turns into jelly. I tried adding a few glugs of lemon juice but that doesn't seem to have helped. Does anyone have any suggestions?
Straying from the printed recipe still makes me a little twitchy, so I ask you, gentle cooks (chefs?): Can I safely double the cooking time? (In this case, it's a split pea soup, dried split peas - used 2 lbs instead of 1, and doubled everything else) On a side note, the pot I picked is somewhat undersized for a double batch, as it turns out. The broth is nearly to the lip of the pot. Other than making sure it doesn't boil over during the simmer phase, is this a bad thing?
So there's a party I'm going to and I promised to make jerkies, but a few of them are vegans. I'm wondering if there are vegetables (or anything non-meat) that can be marinated with roughly the same kind of stuff you use for jerkies, and then dehydrated to become some kind of tasty, savory snack? I once had some pretty tasty dried peas which were quite savory, would using the same kind of marinade with jerkies and putting them on the dehydrator work? They were pretty crunchy, but the last time I tried dehydrating banana slices they ended up being rather chewy instead.
For yet another variation on using dried/fresh mushrooms, I would like to know how to approximate the texture of dried mushrooms using fresh. My intent is to make a leek-miso soup and I would like to add dried shiitake for their texture (flavor too, sure, but it is already a flavorful soup). Unfortunately, the market near me only has fresh mushrooms (portabella, baby bella, snow cap, and other normals). But alas, I also do not have a food dehydrator. How can I manipulate the mushrooms to approximate the same chewy texture? My thought is that long, slow baking at a very low temp would dry
For a soup, I want to roast carrots, potatoes, tomatoes, peas, onions etc., so what would be the procedure? If I put them together in a vessel and close the lid off, they'll get watery. If I put them together in a open vessel, they'll take hours to get roasted. How do YOU roast vegetables for a mixed vegetable soup? Is it preferable to roast on a flat pan or in a vessel with walls? N.B.: I have the gas stove only.
I bought a tray of eggs recently. They aren't old, I have them in the fridge, and the date stamped on the egg says they are good for another month. In two eggs that I cracked open today, there were dark green spots inside the shell (looked like mold maybe?), and floating around the egg white. Any idea what that is? Is it a sign that the whole tray may be contaminated with something?? I only noticed the green on the shell after I mixed one of the eggs into a bread dough, and now I need to know if I should throw the dough out or not (it's a huge batch of dough).