Real Aphrodisiacs for Valentine's
How to Make a Healthy Snack
McBites = Modern McNuggets?
Classic Valentine Dishes
How to Scrape a Vanilla Bean
Chocolate Beers for Valentine's
Poppy Tooker, author of the Crescent City Farmers Market Cookbook, says that the secret to preventing slimy okra is to slice it thinly and cook it in quick batches in very hot oil. Your mantra: no slime, all flavor, good okra!
Wow! keep it dry add citrus and salt. Hmmm. Worth a try.
A Dominican woman who cared for my dad was always making things we hardly or never ate before. One of them was okra. Her method of reducing or eliminating that slippery/slimy feel was to sprinkle it with salt and let it soak for a half hour. After that, rinse, and prepare as usual (you would need to pat it down if you were frying). She also did that with eggplant, which took the sting out of it,...+READ
A Dominican woman who cared for my dad was always making things we hardly or never ate before. One of them was okra. Her method of reducing or eliminating that slippery/slimy feel was to sprinkle it with salt and let it soak for a half hour. After that, rinse, and prepare as usual (you would need to pat it down if you were frying). She also did that with eggplant, which took the sting out of it, but kept the flavor in.
As someone who used to steer clear of okra because of the texture, after trying her way it's another yummy veggie on my list.-COLLAPSE
Oops, I hacked an edit there. The second paragraph should start off:
Another option is to use salt and lime to draw out the slime BEFORE cooking it.
As Dave MP points out, Indian cuisine offers slime-free okra. In "Classic Indian Cooking," Julie Sahni claims that what makes okra slimy is cooking it with water, and that, consequently, water and okra are kept very much apart in Indian preparations. Hence making sure the okra is totally dry before you cook it.
BEFORE cooking it. I like to make the Bahian (and presumably, before that, African)...+READ
As Dave MP points out, Indian cuisine offers slime-free okra. In "Classic Indian Cooking," Julie Sahni claims that what makes okra slimy is cooking it with water, and that, consequently, water and okra are kept very much apart in Indian preparations. Hence making sure the okra is totally dry before you cook it.
BEFORE cooking it. I like to make the Bahian (and presumably, before that, African) dish caruru, essentially a stew of okra, palm oil, dried shrimp, and ground peanuts. Water is typically added in the cooking of this, but as long as the okra has been chopped, salted and marinated in the juice of a lime or two for a good half an hour or more before going into the pot, and even though it will seem extremely slimy at that point, the final dish is slime free. I'm not sure whether the acid in the lime juice acts chemically on the slime or if some other process is at work, but the slime disappears in the cooking.-COLLAPSE
Last winter I started a discussion on the Home Cooking board about Indian style dry-fried okra - so it's a different sort of recipe than the one presented here. But some solutions to prevent sliminess included:
1) Making sure okra is completely dry before cooking
2) Not overstirring
3) Adding salt at the end of cooking, since salt draws out the liquid
http://chowhound.chow.com/topics/586773
How cute. Good tip.
I also learned to make okra patties from my mother-in-law's recipe. Kind of a corncake, with minced onion and lots of okra. Okra, onion, cornmeal, a little flour, an egg, milk, salt and a bit of baking powder. No real recipe -- just do it till it seems right.
It's a great way to stretch the meager harvest I got this year when I planted my first -- and didn't realize their...+READ
How cute. Good tip.
I also learned to make okra patties from my mother-in-law's recipe. Kind of a corncake, with minced onion and lots of okra. Okra, onion, cornmeal, a little flour, an egg, milk, salt and a bit of baking powder. No real recipe -- just do it till it seems right.
It's a great way to stretch the meager harvest I got this year when I planted my first -- and didn't realize their yields are so small!-COLLAPSE
How do you pickle okra? For that matter how do roast okra.?
I like to roast the small ones whole -- no slime, whatsoever, just great taste.
Pickle it. No slime ever.
I use a very old recipe and never have slime in my okra. Saute one onion in 2 T of EVOO till transparent, add 2 T flour cook for about 2 or 3 minutes, add one can of diced tomatoes and one can of whole peeled tomatoes,juice and all, add one large bag of whole or cut frozen okra. Saute, med- hi heat, about 10 minutes adding salt and pepper to taste and 1 tsp of sugar. Reduce heat to low add a lid...+READ
I use a very old recipe and never have slime in my okra. Saute one onion in 2 T of EVOO till transparent, add 2 T flour cook for about 2 or 3 minutes, add one can of diced tomatoes and one can of whole peeled tomatoes,juice and all, add one large bag of whole or cut frozen okra. Saute, med- hi heat, about 10 minutes adding salt and pepper to taste and 1 tsp of sugar. Reduce heat to low add a lid and simmer for 20 to 30 minutes. You will probably find you can break up the larger pieces of tomatoes while stirring and check the flavor. Adjust for salt and pepper or any other spice you may want to add and serve.-COLLAPSE
Well this is fine for fried or sauteed okra. Me, I love okra (slime and all). I don't think it's so much the taste as the look whom some of my friends as describe as looking like...forgive me...snot. Now that's an unappealing analogy! However, whenever I make my seafood gumbo or blackeye peas of which okra is a required addition I don't seem to get any complaints and the bowls and plates are...+READ
Well this is fine for fried or sauteed okra. Me, I love okra (slime and all). I don't think it's so much the taste as the look whom some of my friends as describe as looking like...forgive me...snot. Now that's an unappealing analogy! However, whenever I make my seafood gumbo or blackeye peas of which okra is a required addition I don't seem to get any complaints and the bowls and plates are always empty. One tip though from my dad's (now deceased) former girlfriend T, there are certain canned brands of Okra (I like Trappey's) that don't get real slimey. There's also a frozen version (Pictsweet) that I use too with good results.-COLLAPSE