I recently was watching some show on the Food Network and, as is often the case, was inspired to try some of the recipes out myself. Usually this can be a fun and enlightening experience, like when Alton Brown made me realize why I didn’t like peas (go for frozen peas, as other forms convert most of their sugar into starch only a day or two after being picked).
This time I was inspired to retry okra. I remember not really liking it when I had it before, but I know a lot of veggies that I have in restaurants taste gross because they are overcooked. So I grabbed some okra and sautéed it with some hot peppers and beef. The outside was nice and crunchy, and the seeds had a pleasant poppable quality. Unfortunately, I should have looked up okra online, because:
Remember, okra is slimy and sticky – it is supposed to be that way. If you object to this quality, don’t eat okra. You can’t get rid of this quality by soaking or overcooking. Accept it and like it. Or not.
Ugh, no kidding! I tried, but I couldn’t get past the slime. I think the only way to unslime it might be to boil the hell out of the okra, which is essentially just using the okra purely as a thickening agent. Too bad, I liked the seeds and the pod.
No related posts.
I like boiling okra and then chopping and mixing it with natou. Double slime FTW!
battered and fried okra is the best
My mom used to slice up okra and put it in her vegetable soup. It was pretty good that way.