Por qué Bobby Flay prefiere los guisantes congelados a los frescos

Green peas are a freezer staple, and for good reason. Because they're frozen at their peak ripeness, they retain their sweetness, which returns when thawed. It's one of the reasons Bobby Flay prefers the frozen version.

There is still no consensus on whether frozen or fresh vegetables are healthier. It is known that frozen vegetables don't contain added preservatives, so their flavor is usually natural. Fresh peas, on the other hand, are very high in starch, which makes them difficult to handle: their texture can be affected and they can become mushy.

Frozen peas aren't always cooked before freezing, though they're usually steamed quickly, leaving them ready to eat as soon as they thaw. A little hot water is all it takes, or white wine for a touch of something special. They take a minute or two longer to cook than fresh peas, but that extra time makes all the difference, because fresh peas can become too soft, something Bobby Flay doesn't like.

It's not always a bad thing that fresh peas soften more quickly. Soft peas are a classic British side dish, easy to make with fresh peas, and pair well with fish and beer-battered chips, providing a gentle contrast to the crispiness.

Raw green peas are safe to eat and very filling because they are high in fiber and protein, but it's best not to overdo it. They contain antinutrients, compounds that reduce the absorption of their own nutrients, and eating too many can cause bloating. That's why cooking them remains the safest option.

Frozen peas are best suited for soups, curries, and pasta dishes because their firm texture holds up well in creamy sauces, and they tend to be sweeter than fresh peas. They add a touch of flavor to savory dishes like meat pies. If the package includes cooking instructions, these should be followed; otherwise, they can be added directly to the dish along with the other ingredients.