| January 27, 2012 |
Ripeness in some fruits and vegetables can hardly be improved upon. The job of a responsive cook is to preserve these native qualities, recognize the point beyond which they fade, and exercise restraint in the way of any additions. In such an instance, the act of cooking may be as simple as waiting patiently for a persimmon to ripen or anointing a tomato with a little olive oil and sea salt.
Paul Bertolli
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Cooking Tip of the Month: Preparing split peas |
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For every cup of dry peas, use two cups water. With split peas, there is no need to soak.
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Bring water to a boil and cook for about 30 minutes, or until the peas reach desired tenderness. One cup of dried peas will yield two cups of cooked peas.
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| Source:
USA Dry Pea and Lentil Council
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| See More Cooking Tips & Techniques |
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