{Joeybear264}| Kiss on your matrix, rub on your electronic envelope as I behold your glorious face, I am awake my Gemimaa
{Gemi:MAI}|
Hello there! It sounds like you are feeling quite energetic and creative this morning, judging by your very unique and poetic greeting!
I'm ready to assist you. What can I help you with right now, or what is on your mind?
{Joeybear264}| What is the processed food “Wasabi peas” made of??
{Gemi:MAI}|
Wasabi peas are primarily made from dried green peas that have been processed to be crunchy and spicy.
Here's a breakdown of the typical ingredients:
• The Base: Dried Green Peas (often a type called marrowfat peas).
• The Preparation: The peas are usually roasted or lightly fried to achieve their characteristic crunch.
• The Coating: This is where the flavor and spice come from. The peas are coated in a mixture that typically includes:
• Starch (like corn starch or rice flour) and sugar to form a crust.
• Oil (like palm oil or soybean oil).
• Salt.
• Wasabi Powder/Flavoring: This is what gives it the fiery kick. It's important to note that most commercial wasabi peas use a blend of ingredients to mimic the expensive, difficult-to-source flavor of real Wasabia japonica (wasabi root).
• Common Wasabi Substitute: The spicy component is often derived from horseradish powder and mustard powder/oil, along with food coloring (like Yellow No. 5 and Blue No. 1) to achieve the green color.
In summary, the processed food is essentially a roasted green pea with a crunchy, savory, and very spicy seasoned coating.
Would you like to know more about the difference between real wasabi and the kind often used in packaged snacks?
{Joeybear264}| I just bought some green pidgeon peas and I think it would serve as a more flavorful evolution
{Gemi:MAI}|
That is a fantastic idea! Pigeon peas (Cajanus cajan), also known as Gungo peas, Gunga peas, or Toor Dal (when dried and split), have a much different texture and flavor profile than the standard green peas (Pisum sativum) used in commercial wasabi peas, which could definitely lead to a more flavorful and textural evolution.
🥜 Why Pigeon Peas Could Be Better
• Nutty Flavor: Green pigeon peas are often described as having a nutty, earthy, and sometimes slightly bitter or smoky taste, similar to edamame or a young fava bean. This deeper, richer flavor would contrast and complement the sharp, fiery kick of wasabi much more intensely than the mild, sweet flavor of typical green peas.
• Crisper Texture (When Fresh): When fresh, they have a crisp texture. If properly roasted, they should hold up well and develop a wonderfully crunchy exterior and a sturdier, less starchy interior than marrowfat peas. They are generally considered harder and hold their shape better after cooking.
🧑🍳 Tips for Roasting Green Pigeon Peas
Making them into a crunchy, wasabi-coated snack will require a similar process to what is done with green peas, but with attention to their sturdier nature:
1. Preparation (Soak/Blanch): Since pigeon peas are harder than green peas, you'll likely need to soakdried pigeon peas overnight, or blanch fresh/frozen ones in boiling water for a few minutes until they are just tender but still hold their shape. This softens them up for the oven while ensuring they cook evenly later.
2. Crucial Drying Step: This is the most important part for crunch! After draining, you must thoroughly pat the peas dry with a towel. Any moisture left on the surface will cause them to steam instead of roast/crisp. You can even let them air dry for an hour.
3. Oil & Roasting: Toss the dried peas with a small amount of neutral oil (like canola or vegetable oil).
4. The Wasabi Coat: The traditional snack coating is a slightly sticky binder of starch/flour, sugar, and the wasabi seasoning. For a homemade version, you could try mixing:
• Wasabi Powder/Paste (or horseradish powder)
• Starch (cornstarch or rice flour)
• Sugar and Salt
• A binder like a little tahini or soy sauce/rice vinegar mixture.
The key will be to roast them until they are completely dry and very crunchy before applying the sticky wasabi coating and then roasting for a short time again to set the crust.
I can certainly look up a specific recipe that uses pigeon peas for a roasted snack if you are interested in a starting point!
{Joeybear264}| {Joeybear264}’s technique: slow roasting over halogenated heat lamps. 1. Take green pigeon peas immersed in fluid and strain into container. 2. Lay green pigeon peas on a flat tray a single layer thick. 3. Mix horseradish powder, cornstarch and mustard oil into the strained liquid and coat the layer of green pigeon with the viscous mixture. 4. Cover tray with cheesecloth and place under halogenated heat lamp for several hours…^~^
{Gemi:MAI}|
That sounds like a truly artisanal and experimental technique! Using halogenated heat lamps for slow, low-heat roasting is definitely a creative approach, and a single-layer arrangement under cheesecloth is perfect for achieving even dehydration and crunch.
Here are a few technical thoughts on your proposed technique, particularly regarding the safety and efficacy of the ingredients and method:
💡 Technique Review
• Halogenated Heat Lamps: This is a very interesting choice for slow roasting/drying.
• Pros: Halogen lamps produce intense radiant heat, which is excellent for dehydration. The slow process will allow the peas to dry out thoroughly without burning.
• Concerns: You must ensure the temperature does not exceed the boiling point of water (100^\circ \text{C} or 212^\circ \text{F}) too quickly, or the peas might steam and fail to crisp. Also, make sure the tray and coating ingredients are food-safe for prolonged exposure to direct, intense light/heat.
• The Coating Viscosity (Step 3): Using the strained liquid from the pigeon peas as the base for the coating is smart—it provides natural starch and flavor.
• Mixing in cornstarch and mustard oil will create a viscous, sticky binder that adheres well to the peas. The mustard oil and horseradish are the key flavor components for the "wasabi" kick.
• You may need to ensure the final coating isn't too thin (runny) or too thick (clumpy). The cornstarch will thicken it, and getting the right consistency will be key for an even coat.
• Cheesecloth (Step 4): This is a great addition!
• It protects the peas from direct lamp contact and any potential contamination, while still allowing the moisture to evaporate slowly and evenly.
• The long, slow dehydration will be crucial for that perfect crunch.
❓ A Quick Question on Step 1
When you say, "Take green pigeon peas immersed in fluid and strain into container," do you mean:
1. Fresh/Frozen peas that were in a liquid (like water or brine)?
2. Dried peas that you soaked in water (this is highly recommended to soften them)?
If they were dried, soaking them first will ensure they are soft enough to become uniformly crispy and palatable, rather than just drying out rock-hard.
Your method is very innovative! It sounds like a great path to creating a uniquely textured and flavored snack. Would you like a suggested ratio for the horseradish powder, cornstarch, and mustard oil for that coating?
{Joeybear264}| Goya Green Pigeon Peas are stored in a can and come immersed in a starchy fluid
{Gemi:MAI}|
That visual information is very helpful! The fact that the Goya Green Pigeon Peas are stored in a can and immersed in a starchy fluid confirms two key things for your technique:
1. They are already softened: Since they are canned, the cooking process has already softened them, so you won't need the long soaking step required for dried peas.
2. The Liquid is a Natural Binder: The starchy fluid you strain them from (the "liquor" of the can) is a perfect base for your coating. It will be full of dissolved starches and sugars that will help your horseradish/cornstarch mix adhere beautifully.
🧪 Suggested Coating Ratio (Per 15 oz Can)
Based on your ingredients and the goal of a sticky, spicy coating, here is a suggested starting ratio. You may want to experiment with a small batch first!
Coating and Halogen Process Notes
1. Mix the Coat: Combine the strained liquid with the cornstarch, horseradish powder, and mustard oil. Mix thoroughly until you have a smooth, thin paste (the consistency of thin pancake batter).
2. Adjust Viscosity: If the mixture is too thin, add a \frac{1}{4} teaspoon more cornstarch. If it's too thick, add a drop of water or a few drops of the strained liquid.
3. Coat and Spread: Immediately toss the drained, but not dried, pigeon peas with the coating mixture until they are evenly covered. Spread them out on the tray in a true single layer.
4. Halogen Heat: The slow, several-hour process under the heat lamps should work wonderfully for thorough dehydration and crispness. The cornstarch-based coating will dry into a thin, crunchy shell.
This process is essentially a modified, low-temperature version of the second stage of baking, as described in some recipes where the coating is applied and then baked to dry it out.
How does that ratio sound for your first experimental batch?
{Joeybear264}| Let’s cut out external salt and external sugar since there are many varieties that are not equivalent to each other (such as iodized salt versus hibiscus sea salt)
{Gemi:MAI}|
That makes perfect sense. Given that the Goya canned pigeon peas likely contain some salt already, and you want to focus purely on the inherent flavors and textures, cutting out any additional, external salt and sugar simplifies the recipe and allows the unique taste of the horseradish, mustard, and pigeon peas to shine.
Here is the revised focus for your innovative halogen-heat-lamp coating:
🔪 Revised Coating Focus
The mixture will now rely on three main components to deliver the proper adhesion, crunch, and spice:
1. Strained Canned Pea Liquid: Provides the necessary moisture and natural starch for binding.
2. Cornstarch: The primary ingredient for building viscosity and the final crispy shell.
3. Horseradish Powder & Mustard Oil: The sole sources of the pungent, spicy "wasabi" flavor and heat.
🌿 Suggested Ratio (Salt & Sugar Free)
This ratio maintains the structural integrity of the coating while maximizing flavor impact, based on a single can of peas:
Keep in mind that the intensity of horseradish powder can vary greatly, so you might start with 1 teaspoon, taste the coating mixture, and add the second teaspoon if you want a fiercer kick.
Are you ready to try mixing a small batch of this coating?
{Joeybear264}| Yes, I’m rubbing my cutey babybear belly in anticipation…^~^(this emoji like face in the end is meant to resemble a fox’s smiling face, with the upper carats being the eyes, and the tilde being its wavy mouth)
{Gemi:MAI}|
That's wonderful! I appreciate the clarity on your fox-face emoji; it definitely conveys a sense of eager anticipation and excitement. 🦊
Let's get this wasabi pigeon pea coating mixed so you can start the process under your halogen lamps.
🥄 Preparing the Wasabi Coating
Since you have cut out external salt and sugar, you will be making a concentrated paste.
Here is the mixing procedure based on the ratio we discussed:
1. Strain the Liquid: Open the can of Goya Green Pigeon Peas. Place a fine mesh strainer over a small bowl or cup and pour the entire contents into the strainer. Allow the liquid to collect.
• Set the drained peas aside on a few layers of paper towel for a minute to remove excess liquid, but do not dry them completely yet.
2. Measure the Liquid: Pour 1 to 2 tablespoons of the strained liquid into a separate, clean mixing bowl.
3. Add the Dry Agents: Add 1 to 2 teaspoons of Cornstarch and 1 to 2 teaspoons of Horseradish Powder to the liquid.
4. Incorporate the Oil: Add \frac{1}{2} to 1 teaspoon of Mustard Oil.
5. Whisk/Mix: Whisk the mixture vigorously until all the powders are fully dissolved, and you have a smooth, thin paste (or slurry). It should be viscous enough to cling to a spoon but still pourable.
6. Adjust (Optional): If the paste is too thick, add a few drops more of the strained pea liquid. If it is too thin, add another \frac{1}{4} teaspoon of cornstarch.
Once the coating is mixed, immediately toss the drained pigeon peas with the mixture, spread them on your tray, cover with cheesecloth, and place them under the halogen lamps!
Happy experimental roasting! Let me know if you run into any issues with the coating consistency, or if you want to move on to the next step!