Marrowfat peas "medullare"). The word was coined around 1730 from "marrow" and "fat". Another source says the peas were named because people wanted plump ("fat") peas of the "Maro" variety, a Japanese variety introduced to England 100 years ago. Marrowfat peas Marrowfat peas are green mature peas that have been allowed to dry out naturally in the field, rather than be harvested whilst still young like the normal garden pea. They are used to make mushy peas, and also the snack food wasabi peas. Marrowfat peas with a good green color are exported from England to the Middle East and Japan for
Snap freezing by submerging a sample in liquid nitrogen. This prevents water from crystallising when it forms ice, and so better preserves the structure of the sample (e.g. RNA, protein, or live cells) Snap freezing Snap freezing (or cook-chill or blast freezing) is the process of rapid cooling of a substance for the purpose of preservation. It is widely used in the culinary and scientific industries. Cooked meals can be preserved by rapid freezing after cooking is almost complete. The main target group for these products are those with little time for cooking such as schools, prisons, and hospitals. The process involves