To blanch peas for freezing, bring 1 gallon of water per pound of shelled peas to a boil in a blancher, add the peas, and cook for 1 1/2 minutes. Keep at a high boil, then cool quickly in cold running water, and drain.Continue Reading
Gather a blancher, the desired amount of shelled peas and 1 gallon of water per pound of peas.
Bring water to a high boil in the blancher, then put the shelled peas into the blanching basket with the boiling water. Return water to a boil. If water does not return to a boil, remove some of the peas. Boil the peas for 1 1/2 minutes. If you have chosen to leave the pods on, boil for up to 3 minutes.
Place the peas under cold running water to cool them quickly, drain, and set aside for the freezing process.
To cook ditalini, bring 4 to 6 quarts of water to a boil in a large, tall pot before adding a pound of ditalini and stirring gently. Bring the water back to a boil. Stirring intermittently and gently, boil the ditalini for 10 minutes. Drain it well.Full Answer >
To make Mexican refried beans, first, boil 1 pound of dried pinto beans in 2 quarts of salted water for 2 hours before draining and mashing the beans and seasoning them with chili powder, onion, garlic and other seasonings. Fry in lard or vegetable shortening for five to eight minutes.Full Answer >
To oxidize metal, first put two eggs in water, and boil for 10 minutes. Use dish soap to wash the metal, and then fully dry it. Drop the boiled eggs into a Ziploc bag, and crush them as small as possible; this releases sulfur. Place the metal in the crushed eggs, and seal the bag, making sure the metal is as immersed as possible before tightly closing the bag.Full Answer >
One popular sweet iced tea recipe is to boil 3 cups of water and put in two family-sized tea bags, boil for another minute, then cover and let it steep for 10 minutes. After removing the teabags, dissolve 1/2 cup of sugar in the tea, and add 7 cups of cold water.Full Answer >