What natural creamy texture do split peas achieve when cooked down that negates the need for added thickening agents?
Answer
Losing their shape entirely
A distinctive culinary characteristic of split peas, both green and yellow varieties, is their propensity to break down completely during cooking. Unlike many other dried legumes or grains which retain their structure or require significant processing to become smooth, split peas dissolve to such an extent that they naturally create a thick, creamy consistency. This physical transformation allows them to function as an excellent, inherently smooth base ingredient in dishes, thereby eliminating the requirement to add external fats or chemical thickening agents to achieve the desired mouthfeel in preparations like soups or purees.
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