![]() ![]() Get great tips on How to Cook Vegetables So They Don’t Wilt and How to Avoid Common Mistakes When Cooking Vegetables. Make sure the okra is completely dry before cooking it. As mentioned, cooking it at high heat helps eliminate a lot of the slime. ![]() Then add cooked okra to your recipe, and there will be hardly any slime at all. Finally, you can pre-cook okra at very high heat by sautéing, roasting, blanching, or grilling. A second trick for reducing sliminess is to soak the okra in vinegar for half an hour before cooking it. If you freeze okra and cut it while it is still frozen, it will be less slimy than when you cut it fresh. You can also poke holes in the top of the pod right beneath the stem and let some of the mucilage out. The more surface area, the more places slime has to escape. If you do need to cut the okra, cut it into big chunks rather than thin slices. If you are going to cook them whole, try to buy smaller pods. Okra can be cooked whole just cut or pull off the stems. The liquid that makes okra feel slimy comes out when you cut the okra, so try to limit how much you cut the vegetable. Let the okra sit at room temperature for a while before using it. Water enhances the sliminess, so don’t wash the okra until you are ready to cook it. How you prep the okra will help determine how slimy it gets. Okra can also be bought frozen, whole, or sliced. To store fresh okra, wrap it up and keep it in the fridge for up to 3 or 4 days. Choose pods that are small and crisp, and avoid pods that have brown spots or blemishes or are shriveled. Though you can find it year-round in some parts of the country, okra comes into its peak season from May through September. We also highly recommend downloading the Food Monster App - with over 15,000 delicious recipes it is the largest meatless, vegan, plant-based, and allergy-friendly recipe resource to help you get healthy! And, don’t forget to check out our Okra Archives ! Here are some tips on how to cook this Southern beauty. There are many ways, however, to cook okra so that it’s slime-free and delicious. It does have a substance inside it called mucilage which acts as a natural thickener and is helpful when cooking gumbo and other stews. It’s also low in calories and a good source of vitamin C, folate, magnesium, potassium, and fiber. Okra has a mild taste similar to eggplant. Okra is under-appreciated, but it’s worth giving a try. It isn’t even readily available in many markets, so it isn’t as familiar as a vegetable, and lots of people just don’t know what to do with it or how to cook it. Maybe that’s why so many people avoid cooking and eating it. For a veggie with such a pretty nickname, okra has a bad reputation for being slimy. Okra is a Southern staple also known as “ladies’ fingers” because of its long, finger-like shape. ![]()
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