![]() It’s about time you tasted okra without the slime. Now that you’ve got all the slime-fighting tips and tricks, it’s time to make some okra! So, fire up the grill, turn that oven to high, or set up that deep fryer. Lemon juice or white wine will always do the trick as well. It’s exceptional flavor-wise, but it also works because the acidic tomato juice will help cut through any spilled mucilage. Trapped moisture from steaming okra in a jammed or lidded pan also causes slime. Hot and fast, remember? While we’re at it, don’t cover or crowd the pan either. Overcooking okra encourages mucilage release. Avoid preparations that include stewing or long-simmering. Deep frying, roasting, or grilling are all excellent options. The best way to cook okra for those who are repulsed by its slimy nature is hot and fast. This will keep the slime from spreading and reduce it considerably in the final dish. If You Can’t Cook It Whole, Use A Very Sharp Knife…Īnd wipe the blade off in between cuts. Cutting the okra releases mucilage, and once it’s floating around, there’s no going back. Some recipes will tell you to cut it, but if you can avoid it, do so. Let us repeat half-heartedly dried okra is a sure bet for a slimy finish. When Preparing Okra, Rinse It and Then Thoroughly Pat Dry.Īny moisture on the outside of the okra will encourage mucilage. The smaller the pod, the less mature it is. Read through all the tips, and you’ll see what we mean. Just like the Wicked Witch of the West, these viridescent bad boys don’t take well to H2O. Almost all of them have to do with avoiding excessive moisture. Not to worry, there are more than a few ways to stop the slime. Seven Tips to Stop the Slime /Shutterstock However, okra is far more versatile than that, assuming we can look past its slimy tendencies. And, it’s true, many gumbos rely on okra to act as a thickener. More often than not, American’s think of this pod as synonymous with gumbo. ![]() It’s used in a myriad of dishes across cultures and regions from Turkey, to China, to the United States. From the cradle of civilization in Ethiopia, okra made its way throughout Africa, then to India, Southeast Asia, and eventually to North America. While Americans may think of okra as a southern staple, its history extends far beyond that. Which, to us, sounds more like Shrek’s finger than a lady’s, but who are we are to say? Once the water is boiling, add cup (59 ml) of cider vinegar to the pot. Allow the water to come to a boil, which should take about 5 to 7 minutes. Place the pot with the okra on the stove, and turn the heat to high. They’re fuzzy, slightly sticky, and bright green. Cooking the Okra 1 Bring the pot to a boil. Okra is a tall plant, up to 10 feet, with cone-shaped edible seed pods, often referred to as “ladies fingers.” Although, we’re not sure what ladies of the American South had fingers like these.
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