PSA: Frozen peas won me over in the professional kitchen

I avoided them for years. A quick puree during a rush job showed me they hold up well. Now I recommend them for busy services.

3 comments

3 Comments

the_kai2mo ago

The texture difference is still noticeable in some applications though. They can get slightly mushy compared to fresh shelled peas in a salad. They're a great tool for purees and busy services, just not a perfect one-for-one swap.

palmer.jana2mo ago

What about using them in cooked dishes where texture isn't as key? They're a lifesaver for quick meals. As @the_kai pointed out, the mushiness is a problem in salads. But for soups or stews, frozen peas work just fine. I always keep a bag in the freezer for when fresh isn't an option.

logan_lee881mo ago

My last kitchen job kept a case of frozen peas in the walk-in at all times. We'd toss a handful into pasta water right at the end for a quick veg, or smash them with mint and lemon for a last-minute fish garnish. They're a total cheat code for adding color and a bit of sweetness when you're in the weeds. Just don't cook them to death.