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Pea Juice

tangma27

I feel like I should know how to do this by now...but how do you guys juice peas? Looking to get a bright, sweet, clean flavor from them.

1. Snow peas or shelled english peas?

2. Blanched?

3. Seasonings?

4. Keeping it green? (Lemon Juice, Asorbic Acid, Sodium Bisulfite etc.?)

I was watching a video with Rene Redzepi with a plastic container full of pea juice...HOW MANY PEAS IS THAT? Is that diluted with water or like...........................................just peas for days?

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seijoed

Peaness.......

Jack_Mayer_85396

You're a naughty boy @Johan_Edstrom_5586 !

fisher23

How about doing it the same method as for extracting the strawberries for the strawberry soda, Pectinase and a centrifuge (not that I have one).

tshewman

Peas are up there with coffee for me....still something I'm thinking I should like and will have to get on the pea wagon again. :-)

Brandon_Byrd_40557

That was my first thought as well!

HammeredChef_DEFINITELY_does_NOT_work_at_22134

I do them like the grapes for wine of the old way..wash you feet and jump in...then strain

HammeredChef_DEFINITELY_does_NOT_work_at_22134

Seriously, My-Cull I will put some in my juicer in the next day or two and see what happens...

tangma27

Oh right that sounds like a good idea. The funny thing is I've made like a gallon of that strawberry juice too in the past month LOL. Knew I could count on you guys!

tangma27

Yes! Please do hahahah i'm just curious what the yield is for something like that

FrankM_3301

...building on @John Fisher... I'm thinking you could get clarified pea juice, without a centrifuge by using pectinase and agar clarification. It would take longer, and you would lose out on the pea "butter', but it would probably work. I would blanch in salted water, then liquify with added pectinase, then set with agar that was hydrated in a small amount of the blended peas and a bit of water (it has to boil)...add back to the rest of the peas and allow to set, gently break the gel and hang in a straining bag...or, if you have the time, I get better results from the freeze/thaw method; that is, allowing the gel to freeze, then allowing it to thaw in the straining bag. This thawing could take the better part of the day, but the results are generally very good.

tangma27

Hmm I know of gelatin/agar clarification but I'm trying to see the point...generally when I use the pectinase method on fruit/veg, the filter I use is generally fine enought that it catches everything and gives me a clear product without needing the use agar/gelatin to filter it.

Maybe I'm misunderstanding agar filtration?

FrankM_3301

Not sure I am understanding you either...when I do clarification I generally use the agar method, though I don't usually freeze (however, I had good results on gazpacho last time I did it). I typically add a squirt of pectinase to help breakdown the pectin, but I might not be necessary. I have not tried to simply add pectinase...wait, and filter directly without gelling. It sounds like that is your method. I've based my practice on Dave Arnold's work here and here. It may depend on the item to be clarified. For example, I could see your method (if I am understanding correctly) working on fruit juice, or tomato...maybe more problematic with citrus or something very viscous...like peas...but I don't know.

tangma27

Oooo thanks for the link! This is awesome