Andreas Hauslbetz/Alamy
Liz Zitzow
Via email
The optimal ratio would use the least amount of water, thus minimising volume. Less volume means the optimal temperature is reached sooner. Why not also increase the heat above the boiling point of water? That would be even faster.
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Seals, like other predators – including canines, felines and bears – have front-facing eyes to aid in tracking prey
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To do so, and also use an incredibly small amount of water, use steam, because steam is hotter than boiling water. Use a quarter-inch to a half-inch of water. Insert a collapsible steamer tray inside the pot to hold the peas, ideally situated above the water level. Put a lid on it. It should take just a few minutes for a cup of peas. If they were loose when you put them in, it should take 3 minutes for 0.5 litres. If they were frozen together, it will take about 5 minutes. Perhaps stir it at the 3-minute mark to loosen the clumps.
Alan Harding
London, UK
I think the optimal quantity of water to add when cooking frozen peas and many other frozen vegetables is zero. They can either be heated in a covered container in a microwave at full power for a few seconds, or gently warmed in a pan, maybe with a little butter or olive oil, until they reach the desired temperature. Cooking them in boiling water means that water-soluble vitamins and other nutrients are thrown down the drain, and it reduces the flavour.
Simon Dales
Oxford, UK
In order to cook the peas, you need to get them all up to the temperature at which they will soften. If you add water, this will increase the thermal mass, and so takes longer. The water you discard can take away some minerals and other goodies.
Put the peas into a pan with a lid and cook on full power for 5 minutes. This will overcome the latent heat of freezing and fill the pan with steam, which then circulates and cooks all the peas. Then stir and minimal power for another 5 minutes. Bon appétit.
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