Mushy peas Without the colourant the dish would be murky grey. In July 2010 an EU directive required the warning label "May have effects on activity and attention in children" to be applied to foods containing tartrazine. Mushy peas Mushy peas are dried marrowfat peas which are first soaked overnight in water with sodium bicarbonate (baking soda), then rinsed in fresh water and simmered with a little sugar and salt until they form a thick green lumpy mash. Sometimes mint is used as a flavouring. In Northern England and the Midlands they are a traditional accompaniment to fish and chips, although their
Flash freezing than the poly-crystalline solid that flash freezing results in. Flash freezing is used in the food industry to quickly freeze perishable food items (see frozen food). In this case, food items are subjected to temperatures well below water's melting/freezing point. Thus, smaller ice crystals are formed, causing less damage to cell membranes. Flash freezing techniques are used to freeze biological samples quickly so that large ice crystals cannot form and damage the sample. This rapid freezing is done by submerging the sample in liquid nitrogen or a mixture of dry ice and ethanol. American inventor Clarence Birdseye developed the "quick-freezing"