Marrowfat peas 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 the snack food market, while paler peas are used for canning. Those with thin skins and a soft texture are ideal for making mushy peas. Marrowfat is a traditional, starchy, large-seeded variety of pea ("Pisum sativum" var.
Snap freezing 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 the cooking of meals at a central factory, rapidly chilling them for storage until they are needed. Cook chill foods need to be packed in shallow trays to make the process