Ask the Test Kitchen
I revel in making ready cut up pea soup, however I’ve observed that once the water comes to a boil, a foam paperwork over the water floor. I skim the foam off, however why does that show up? —L.B., Brevard, North CarolinaAccording to the U.S. Dried Pea and Lentil Council, dried peas, like rice, contain numerous starch. At particularly warm temperatures, the starch reacts with the water molecules, inflicting an increase in surface anxiety, which in the long run paperwork small bubbles or wallet of air surrounded through the starch, growing foam.
> To lessen the foaming, peas, beans, lentils, chickpeas and rice can be soaked for a quick amount of time to take away a number of the excess starch before cooking. For the most part, foaming cannot certainly be avoided.
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