Why experienced housewives do not add soda when cooking peas: not everyone knows about this
If you've ever looked for advice on how to speed up the cooking process of peas, you've probably come across advice about using baking soda.
It is believed that this powder allows the bean product to quickly become soft without pre-soaking in water.
This is indeed true.
However, not every housewife will add soda when cooking peas.
What could this be related to?
First of all, it is worth mentioning that soda itself is a very specific product. Therefore, it can give a pea dish a not very pleasant flavor.
Also, the bean culture itself does not seem as rich and bright as it should be. The soda seems to make the taste of the pea soup poorer and more mediocre.
There is another reason why soda should not be added. The point is that peas lose a significant part of their nutrients during the cooking process with soda. Therefore, it is still better to do the standard way - soak the crop overnight.
