Thanks for visiting. Drain well and, if desired, toss with a little butter. Okra's role as a thickener in soups and stews highlights a second crucial detail. The smaller the pod, the less slime and seeds. Easy Ways to Cook Okra. The best way to cook okra for those who are repulsed by its slimy nature is hot and fast. Place okra in a saucepan; add enough water to cover the okra and salt to taste; bring the water to boil. Drying the okra before cooking will prevent sliminess. Gently swish the vinegar over the okra to coat all okra … Here are five ways to cut down on slime when cooking this delicious Southern vegetable. Hot and fast, remember? Okra pods can be ridged and taper to a point at one end, which is why they are sometimes called ladies fingers. Fresh okra should be a vibrant green with no black spots or blemishes, it will keep in the fridge in the salad drawer for a few days provided it doesn’t get too damp. Okra's delicate grassy flavor is highlighted by this simple cooking method. I've compiled all of the suggestions into 8 unique ways to prepare slime free okra. It takes just a handful of ingredients and is great for feeding veggies, vegans and carnivores alike. This can be done by giving the okra a vinegar treatment, although you will need to do this well in advance.

Okra is the Southern vegetable. The vinegar reduces the slime content in the okra. You could also add 1 cup of cut okra to our Curried Tomato Lentil Soup along with the carrots. Also try this Jambalaya Fried Okra with a great Creole-inspired shrimp dip. The okra should be browned and crisp at the edges and will have shrunk in size. Wait to salt the dish until the last minute. The smaller the pod, the less slime you'll get. Cook okra at high heat. Roasting at high temperatures, searing in a hot cast-iron pan, deep fat frying, or grilling are some of our favorite okra cooking methods. Wash and dry okra very thoroughly, very thoroughly. Dry well. It was likely poorly cooked and thus, slimy. Some recipes call for it to be fried before being added to a liquid which helps keep the sliminess down. If you’d like to enjoy crispy okra but cut the grease (or just need to use your air fryer), try … If you trim it without piercing the pods and fry it, or roast it whole then it will crisp up on the outside while becoming tender inside. In Indian cuisine where it is known as bhindi, okra is often fried, sometimes dipped in gram flour first to make crisp okra fries, or added to curries. Other cooking tips for reducing the slime involve prepping the okra in specific ways. If you know of any other ways to cook this delicious vegetable, please let me know. When it's too rainy or cold to use the outdoor grill, I try putting okra into the oven. If you overcrowd the pan, you're gonna bring the heat down and start steaming and sliming the okra. Add an acid while you're cooking okra. By cooking the pods whole, quickly, and without liquid, you avoid the factors that make it slimy, and you can enjoy its fabulous flavor, enhanced by a touch of garlic, without any of the odd texture that keeps many away from this delicious and nutritious vegetable. How to Pan-Fry Okra. Add the okra and continue to cook, stirring constantly, until the eggs are moist and softly scrambled. throughout the year. Pre-cook okra on high heat before adding to a recipe. How to Cook Raw Okra. Before cooking, slice the okra into tiny pieces, rinse them in water, then pat them dry … For a veggie with such a pretty nickname, okra has a bad reputation for being slimy. ‘Tis the season to ditch your all-white palette in favor of something a little bolder and brighter. 1.NEVER CUT OKRA/BHINDI BEFORE WASHING…! Okra is a widely eaten fruit (albeit thought of as a vegetable), though it isn’t as familiar to UK cooks as it is to those in the Americas, Asia and Africa (where it’s thought to be indigenous). Okra, a common ingredient featured in Southern cooking, is actually a fruit eaten as a vegetable!Famous for its slime, Okra is delicious if it is prepared properly. Okra can make for a slimy mess on the palate if prepared improperly. The lack of availability and the unfamiliarity with how to cook the vegetable scares off some home cooks. Or, if you prefer a fresh, crunchy texture, you can add the gumbo with the shellfish, generally just 10 minutes before the end. Okra is one tough veggie to cook. If you only cook it for a short amount of time it will have a crisp texture like a green bean; there are many American recipes for okra dipped in cornmeal batter and fried to crisp nuggets. Avoid preparations that include stewing or long-simmering. When okra isn’t cooked right, it can be slimy. One reason that we save the seafood gumbo for special occasions is that it is so expensive to make. The cooking method also affects how much slime forms on the okra. Drain okra and pat dry with paper towels. There, it acts as a thickener in soups such as Cajun gumbo. Drop me a note, and let me know how you like your okra cooked. Try substituting cut okra for green beans or eggplant in stews and side dishes such as the Mixed Winter Veggie Curry with Poppy Seeds. How to Cook Fresh Okra without It Going Slimy. The mucilage in the pods only reaches its full potential in the presence of liquids, so using a dry cooking method keeps the okra slime-free. Roasting the okra with tomatoes keeps it from being slimy, and a dusting of panko adds a touch of crunch to mimick fried okra without the added fat from frying. Rinse it and pat dry before cooking. Any longer and the okra could overcook and turn slimy. Charring okra lets it experience the best of both worlds: The crispy texture you know and love from fried okra is muted, while the slime is present but not overwhelming. It was likely poorly cooked and thus, slimy. The flavour of okra isn’t really comparable with anything else but it is mild – whether you like it or not comes down to texture. Let the pan get as hot as possible; if it’s smoking then great. Bring the water to a boil, add 1/4 cup of cider vinegar, and allow the okra … Trim the okra ends, then cut each one into 1cm pieces. Trim the okra ends, then cut each one into 1cm pieces. Grilled Okra. The Africans brought it and the French Creole championed it as a culinary staple. Pat and dry. Choose small, fresh pods. Blanch: Cook whole okra pods in a large saucepan of salted boiling water until tender but firm, about two minutes. Cooking tips for Okra: The slimy nature of okra makes it slightly difficult to handle. While okra — a member of the mallow family, along with hibiscus and cotton — is praised for its taste and thickening qualities in soups and stews, many people refuse to eat it. Pre-cook okra on high heat before adding to a recipe. Wash and dry the okra thoroughly so that there is no moisture on the outside. Overcooking okra encourages mucilage release. This is the best way to ensure that you have non-slimy Okra at the end of the cooking process. Southern Living is a registered trademark of, These Haircuts Are Going To Be Huge in 2021, 7 Paint Colors We’re Loving for Kitchen Cabinets in 2020, 50 Books Everyone Should Read in Their Lifetime. Blistering okra with tomatoes in a super hot pan/skillet first-off nukes the hell out the slime, but the charring also adds depth and flavor in just a few minutes for a dope and delicious side dish. Serve. Some say soaking the okra in vinegar for 30 minutes to one hour before cooking can reduce the sliminess. The Africans brought it and the French Creole championed it as a culinary staple. Then drain and rinse with cold water. 2. If you cook wet okra it will start to steam, which will cause it to slime. Cook okra in small batches. This would be the biggest blunder. Season with additional salt and pepper if desired. Remove the pot from the heat, drain the okra and toss in butter and salt before serving. While okra — a member of the mallow family, along with hibiscus and cotton — is praised for its taste and thickening qualities in soups and stews, many people refuse to eat it. When okra is deep-fried, the high heat zaps the mucilage. Dry and use as suggested by the recipe . It's the slime! Soaking the whole pods in water with a couple of slices of lemon for an hour is said to help eliminate some of their sticky liquid. Fry okra, a few pieces at a time, for 1-1/2 to 2-1/2 minutes on each side or until golden brown. The key to achieving this lies in how the okra is cut: long and thin. Wash and dry the okra thoroughly so that there is no moisture on the outside. My favorite way to cook raw okra is in a stir-fry with onions. This “mucilage” or slime contains soluble fiber that we can digest. 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