Marrowfat peas

[lmarshal1]

When we have traveled in the UK, Ireland, and New Zealand, we have been served a variety of mushy peas, which I hate to admit, I rather like. In Dublin in November we had some large peas, not mushy really, just served with butter and salt, tasty enough that I went to a nearby grocery store and purchased two boxes of Batchelor's Marrowfat Peas. I'm just getting around to fixing them. A couple questions: What is the purpose of the steeping tablet in the box with the dried peas? To cut down on starch or maybe flatulence? Shortly, I will drain the peas after soaking them all day, rinse again and cook. I'm planning to add fresh-ground pepper, butter, and a bit of minced ham. Any other ideas? Will these be anything like soup beans? Or just mushy peas? Thanks. lkmarshal

[liuzhou]

The steeping tablet is sodium bicarbonate which helps soften the peas during soaking. It also prevents fermentation during the soaking time, thereby reducing the flatulence risk.

[Mjx]

The steeping tablet is sodium bicarbonate which helps soften the peas during soaking. It also prevents fermentation during the soaking time, thereby reducing the flatulence risk.

How does the softening effect come about? I can't imagine the sodium bicarbonate would do anything useful to mitigate flatulence, since that's primarily caused by the presence of indigestible (to humans) carbohydrates that are subsequently feasted on by gut bacteria; fermentation of the flatulence-causing carbohydrates itself can actually reduce the problem.

[liuzhou]

So. What is the steeping tablet then?

[Jenni]

For what it's worth, a pinch of bicarb added to a pan of beans that are taking ages to soften does seem to make a difference - sometimes I have resorted to it with really old kidney beans and they seem to soften very quickly once it is added. I have no idea why.

[liuzhou]

"fermentation of the flatulence-causing carbohydrates itself can actually reduce the problem."

Not if it is occurring in your colon!"

[Mjx]

"fermentation of the flatulence-causing carbohydrates itself can actually reduce the problem."

Not if it is occurring in your colon!

But... preventing fermentation during the soaking time would just mean more unfermented carbohydrate in the colon!

It also seems as though the bicarb. might affect flavour in some way; does it?

[lmarshal1]

Thanks for comments on the steeping tablet.

How do you serve/season/use marrowfat peas? lkm

[Mjx]

This depends on your personal preference: I like them very simply seasoned, just a little butter, a bit of salt and pepper, and some fresh marjoram, just a few things to bring out their flavour.

[Anna N]

Here's a link to show what is actually in the soaking tablet.