I mostly use frozen peas for cooking. But sometimes they remain hard even if I cook them for a bit longer, but peas remain pretty hard and fibrous, not soft. What can be done to avoid their hardness. I also do not put them directly to cooker. I soak them for sometime but this trick is also not working. What can be the reasons?
Adding frozen stuff directly to a slow cooker drops the temperature of the whole pot, which takes some time to recover.
I don't often use peas in mine but I've never had a problem with them if I pour boiling water over them and wait a few minutes before draining them and stirring them in, when the rest of the dish is finished.
Don't peas just get tougher the longer you cook them?
This is something I've heard but never wanted to waste food testing.
For the teensy sweet type you get from BirdsEye etc, all they need is to be warmed up - drop boiling water on them, or just throw them in right as you're about to serve.
The most I ever do for frozen peas is drop them in boiling water & bring it back to the boil.