Freezing Changed the Green Pea: Get them Ready in Minutes.


It is almost good to have frozen peas unless you have a kitchen garden, almost always better than fresh. Unless you have the luxury of a garden and the ability to eat peas finished off the creeper, fresh peas need so long to give grocery store displays that enzyme splits down their sugars into starch, turning them mealy. Frozen peas, frozen within hours of being picked, retain their palatableness and crispness, not their bright colour.

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There was a period not so very long ago, though, when what came out of the freezer as well, not to put too fine a point on it wrong. While people in chilly climes have been processing food by freezing for longer than we reasonably can record, in the first 20th Century, processed food firms had a lot to discover about making defrosted peas, cod, other foodstuffs palatable. A depressingly mushy texture especially dogged frozen food.

The purpose of providing food edible for the uncertain future by freezing had been requesting for quite some time. Sir Francis Bacon and his associate bought a chicken from a woman, had her kill and gut it, and filled the body hollow with snow to check if it would preserve it. But his untimely demise from pneumonia stopped the experiment, but the concept developed.

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It is seen that the ice crystals were much smaller on more quickly frozen fish, resembling a fish frozen in midwinter as compared to one frozen in springtime. When snow falls on a mild winter day, the flakes are large, while they will be small on a cold day. Its the same principle. More petite ice crystals were less damaging to food. It serves to preserve flavour and freshness.

Quick freezing holds large crystals from shredding the formation of food, preventing that nasty mushy texture. So it has begun with seafood, producing a special cardboard carton and experimenting with different refrigerants and freezing methods.

The technique of swiftly freezing food by placing it in cardboard cartons and holding them between super-cooled plates, among -6 and -45C (21 to -49F) for more than an hour, has stretched far. However, people were not sold on the frozen food concept. It took decades for frozen food to find its feet. It took trial and error to determine the foods that froze well and better refrigeration in transportation systems, stores, and peoples homes.

A set of shifts took place in the thoughts of consumers. First, frozen food had to be conceived of as essentially a different thing from fresh. Canned green beans are entirely separate from fresh ones and can be enjoyed on their own merits; frozen carrots are more than new. They are best encountered without being bothered by the memory of crunchiness.


As with peas, the refrigerated product may incorporate all that is expended in an age when most of us existed far from the fields. Nevertheless, what appears with the label fresh does not satisfy the obligation of the creeper.