How do you prep snow peas?
I love them, but it seems no matter what I do I end up with a certain amount of tough string in my meal. To overcome this I started by pinching the tip off with my fingers rather than with trimming with a knife, and then pull whatever string comes along with it down the straighter edge. Not enough. I've tried doing the same procedure from both ends. Not enough. Last night I took it to the extreme and pinched both ends of the peas, along both the flat edge and the rounded edge, but despite handling EACH PEA FOUR TIMES this way I still ended up with some stringiness. Surely there's a better way?