dennis clark Posted May 12, 2020 Report Share Posted May 12, 2020 Has anyone found split peas lately? walmart, Ponchos, SL, Soriana, no. thanks Quote Link to comment Share on other sites More sharing options...
happyjillin Posted May 12, 2020 Report Share Posted May 12, 2020 We have tried and tried and none are any good here for making soup. No matter what we did,even blender, they just won't break down. Tried some barley from the seed store on Maderos last week and it was smallish and again stayed hard. 1 Quote Link to comment Share on other sites More sharing options...
kam Posted May 12, 2020 Report Share Posted May 12, 2020 Granero - they were fine, cooked well. 1 Quote Link to comment Share on other sites More sharing options...
dennis clark Posted May 12, 2020 Author Report Share Posted May 12, 2020 Update: found them in bulk bags at Super Lake. thanks you two. Quote Link to comment Share on other sites More sharing options...
happyjillin Posted May 12, 2020 Report Share Posted May 12, 2020 1 hour ago, kam said: Granero - they were fine, cooked well. They did not for us but that was about 2 years ago. Quote Link to comment Share on other sites More sharing options...
happyjillin Posted May 12, 2020 Report Share Posted May 12, 2020 1 minute ago, dennis clark said: Update: found them in bulk bags at Super Lake. thanks you two. Let us know if they're any good-por favor. Quote Link to comment Share on other sites More sharing options...
happyjillin Posted May 12, 2020 Report Share Posted May 12, 2020 52 minutes ago, Upfront said: they are good. just cook them long time. soaking does not help peas. only beans. My wife has been making ham with green pea soup CORRECTLY all her adult life and has given up after trying several sources and even different methods and cooking times here. Quote Link to comment Share on other sites More sharing options...
dennis clark Posted May 12, 2020 Author Report Share Posted May 12, 2020 Update: soup turned out great. I did cook it in an instant pot. peas from SL. I-lb peas, 6 cups stock, onion, carrots, ham, bay leaves. 15 minutes hi pressure, 15 minutes cool down. Presto! 1 Quote Link to comment Share on other sites More sharing options...
happyjillin Posted June 3, 2020 Report Share Posted June 3, 2020 On 5/12/2020 at 5:10 PM, oregontochapala said: I have made countless pots of split pea with ham soup CORRECTLY using peas bought at Superlake, El Granero, and Mi Ranchito and every pot turned out perfect. Since we are at high altitude, cooking time is longer and more water than normal is needed. If extra water is needed during cooking make sure it is boiling before adding it. Adding tap water stops the cooking and makes beans or legumes tough. MUCHOS GRACIAS! Took your advise and it came out excellent using left over pork hock from the Smokehouse and split green peas from the Cremeria. 1 Quote Link to comment Share on other sites More sharing options...
Yo1 Posted June 3, 2020 Report Share Posted June 3, 2020 If beans or split peas don't cook up properly, they are usually old and have continued to dry out as they age. You never can tell how long the stock has been on the shelf. Quote Link to comment Share on other sites More sharing options...
tsktsktsk Posted June 3, 2020 Report Share Posted June 3, 2020 Baloney. Split peas store in dry places for at least 3 years, and you can be darn sure the peas at SL and the Grainery have not been there that long. In fact, they are a bomb-shelter food, because they last until they get moldy. An old pea cooks just as well as any other, as long as you do it right. 1 Quote Link to comment Share on other sites More sharing options...
Yo1 Posted June 3, 2020 Report Share Posted June 3, 2020 You don't know how long the peas have been stored anywhere along the supply chain. Also hard water can prevent dried beans and peas from cooking properly. Check the white crud around your faucet to see how much mineral you have in your water. It's pretty hard in this area. Try soaking in salt water. Quote Link to comment Share on other sites More sharing options...
Ian Greenwood Posted June 3, 2020 Report Share Posted June 3, 2020 Due to our altitude water boils at about 94 degrees here....this affects cooking times as well as finished product especially with dried foods....a pressure cooker should negate the difference, otherwise just cook it longer and longer.....with plenty of liquid .. Quote Link to comment Share on other sites More sharing options...
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