tag:blogger.com,1999:blog-16712604.post115610237685485395..comments2023-10-23T13:33:54.024-07:00Comments on Mental Masala: Okra Without the SlimeMarchttp://www.blogger.com/profile/14108059997977496770noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-16712604.post-83611727223334777032012-08-14T15:04:49.990-07:002012-08-14T15:04:49.990-07:00Over here in India,Okra is the favorite vegetable ...Over here in India,Okra is the favorite vegetable of many!Thank you for all these fantastic tips!:-) I will be trying your recipe too!Fahad Khanhttps://www.blogger.com/profile/16000973630774719302noreply@blogger.comtag:blogger.com,1999:blog-16712604.post-46971717330446012122011-09-20T03:54:27.162-07:002011-09-20T03:54:27.162-07:00I'm from S. Louisiana. Simple solution to the ...I'm from S. Louisiana. Simple solution to the slime. 1 cap of vinegar in the pot before you boil fresh okra and slime is no problem. I personally don't mind the slime but this will work.Paulnoreply@blogger.comtag:blogger.com,1999:blog-16712604.post-58949093050470483412011-08-19T09:24:58.418-07:002011-08-19T09:24:58.418-07:00I am interested in freezing okra that has been pre...I am interested in freezing okra that has been prepared for frying. Already breaded (cornmeal) and ready to fry from the freezer. Is there a recepie that allows this without blanching or one that will not have slimy effect so I can cout vaccum pack and freeze easier. What if I have a lot of Okra to do? I know that there has to be some easy way. Otherwise,how would industrialized packing work.<br /><br />Thank you all<br />John Wilshire <br />wilshirej@gmail.comJohn Wilshirenoreply@blogger.comtag:blogger.com,1999:blog-16712604.post-62701426905245377162011-08-07T16:08:04.047-07:002011-08-07T16:08:04.047-07:00I just tried some of the recommendations for non-s...I just tried some of the recommendations for non-slimy okra. I washed and dried up to 3 1/2 to 4 inch okra then sliced it on a dry plate. Keep it dry and wipe the knife if it gets a little slimy. Have boiling water on with 1 tblsp to 2 tblsp vinegar in the boiling water. Cook okra in water until tender. It turned out perfectly non-slimy!!!! I added it to a cold salad, but you could put it in with any hot dish also.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-16712604.post-63059814226850084002011-07-14T12:37:01.841-07:002011-07-14T12:37:01.841-07:00Retta said...
My mother taught me to wash, cut okr...Retta said...<br />My mother taught me to wash, cut okra in 1/2" lengths and roll in cornmeal. My mother was from the U.S. midwest, that's where she learned it. I heat olive oil, place okra in, saute a few minutes and add herb & garlic seasonging & salt. Use as a side dish.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-16712604.post-55816286301831516022011-04-13T10:18:30.078-07:002011-04-13T10:18:30.078-07:00Tender okra is usually shorter than 4-5 inches. S...Tender okra is usually shorter than 4-5 inches. Smaller okra are generally more tender. A reliable way to judge tenderness is the try to snap the tip off with your finger. If it breaks off readily with a crisp snap, it's tender. The tips of tough okra won't break off easily and could just fray due to the thicker fibers. You can also feel the difference in the body of the okra. The tender okra will feel more crisp and delicate while the tough ones are thicker and harder. Tough okra is a double downer. Not only is it fibrous to chew, the seeds can be hard.SKnoreply@blogger.comtag:blogger.com,1999:blog-16712604.post-53606658050399959962011-03-16T19:36:19.934-07:002011-03-16T19:36:19.934-07:00Most recent anonymous: try looking in Baker Creek...Most recent anonymous: try looking in <a href="http://rareseeds.com/" rel="nofollow">Baker Creek Heirloom Seeds'</a> catalog. They sell more than 25 varieties of okra seeds. Perhaps one or more of them will be what you are looking for. If they don't have it, they might be able to point you to a source.Marchttps://www.blogger.com/profile/14108059997977496770noreply@blogger.comtag:blogger.com,1999:blog-16712604.post-68890929992502120202011-03-15T01:03:38.906-07:002011-03-15T01:03:38.906-07:00I am trying to find purple okra seed. This is a ra...I am trying to find purple okra seed. This is a rare okra and the seed are very hard to find. If you know where I can find some please email me at sherrellw@hotmail.com.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-16712604.post-33252592481696667442010-09-25T10:27:11.204-07:002010-09-25T10:27:11.204-07:00Thanks for these ideas! We got okra in our farmer...Thanks for these ideas! We got okra in our farmers market basket today... I've tried cooking it before and really couldn't take the slime. But I will try again, with some spicy tomato-y sauce and cut using the methods specified here.<br /><br />Wish me luck! :)Mitchhttps://www.blogger.com/profile/11840978927317860831noreply@blogger.comtag:blogger.com,1999:blog-16712604.post-86997861078418694072010-06-30T14:55:37.209-07:002010-06-30T14:55:37.209-07:00i was interested to know is it wrong to let them g...i was interested to know is it wrong to let them grow until they are 6 or 7 inches in length? they seemed exceptionally tough even though i chopped and steamed them for 20 minutes, then added into my gumbo for another 20 minutes. i thought surely that would be enough time to soften them up, but they were still very tough!Unknownhttps://www.blogger.com/profile/00187629956015054914noreply@blogger.comtag:blogger.com,1999:blog-16712604.post-38225159676676678472010-02-25T17:45:08.905-08:002010-02-25T17:45:08.905-08:00I had okra for the first time recently in a Vietna...I had okra for the first time recently in a Vietnamese soup with pineapple and fresh tomatoes. Both my husband and I liked it. I have no idea what was in the broth and couldn't find anything like it on the internet, but thought I'd try it in a soup myself. So I just added it in the last 5 minutes to a vegetable soup I made. It was good! Not slimy at all and had a nice crunch.Debbienoreply@blogger.comtag:blogger.com,1999:blog-16712604.post-1704090077035562992008-08-21T08:41:00.000-07:002008-08-21T08:41:00.000-07:00I really appreciate the information and will try s...I really appreciate the information and will try some of these methods. I need to know one thing about the Okra size. Can I still cook a 4 inch Okra? Iam a reluctant gardner, who just moved from Las Vegas to the South. I am learning something new everyday.<BR/>LauraAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-16712604.post-83337211617920949862007-12-05T07:38:00.000-08:002007-12-05T07:38:00.000-08:00I was at my Turkish friend's house and she made ok...I was at my Turkish friend's house and she made okra stew. It's essentially tomato sauce, spices, small bits of stew meat and mini okra. The mini okra can be purchased frozen from middle eastern stores. Her stew was not slimy at all! She said, you must boil the okra with lemon juice - even up to or over 1 cup! I am assuming you put some water too for boiling, then drain it, then add it to your stew. I am trying it today.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-16712604.post-32139033783039154262007-10-31T06:30:00.000-07:002007-10-31T06:30:00.000-07:00The best way to cook okra without a lot of slime, ...The best way to cook okra without a lot of slime, is just by cutting the two ends and cooking it whole, then if you want smaller pieces just cut them to size.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-16712604.post-59010060297612928592007-08-30T17:10:00.000-07:002007-08-30T17:10:00.000-07:00Hi: I've only used okra from a can, and it's not ...Hi: I've only used okra from a can, and it's not slimy at all because the manufacturer I wrote to asking him why said that when you cook it a long time, the slime turns to brine. The process they use is pressure cooking it after it's canned. I always used caned okra to make calaloo, a Trinidadian dish which you mix with caned spinach, an onion, tomato sauce, garlic, and cook for 2 hours with a ham hock. Everybody actually likes it. I used to live in northern CA and recently moved to Arkansas and see that people down here like fried okra, which you cover with a cornmeal batter and fry in oil. (They like everything deep-fried down here.) Apparently the batter keeps the slime from oozing around. Some woman told me long ago that all you have to do when you cook fresh okra is add a Tbsp of vinegar to the contents of the pot and the slime will quickly vanish. Anyway, please visit my blog about food and the environment, which I started two months ago. Cheers! www.sonjarants.blogspot.comSonja Heinze Coryathttps://www.blogger.com/profile/14301906153166243854noreply@blogger.comtag:blogger.com,1999:blog-16712604.post-1162357678499580122006-10-31T21:07:00.000-08:002006-10-31T21:07:00.000-08:00marc,email me at chef@suvir.com and I can send you...marc,<BR/>email me at chef@suvir.com and I can send you a third recipe for okra. <BR/>which is totally slime free.<BR/>Okra does not get slimy if you cut it when dry and if you pick tender small pieces.<BR/>The larger big pieces are both slimy and tough and also not tasty to eat.<BR/>Would be happy to share the Crispy Okra Salad recipe that keeps my restaurant in NYC, Devi in business.<BR/>Hope you are enjoying your okra experiments and that all the helpful tips you have recieved here have helped you find new and exciting recipes already.<BR/><BR/>Suvir Saran<BR/>www.indianhomecooking.com<BR/>www.devinyc.comAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-16712604.post-1161205840468536252006-10-18T14:10:00.000-07:002006-10-18T14:10:00.000-07:00Hi, Couldn't resist okra suggestion additions.1. F...Hi, <BR/><BR/>Couldn't resist okra suggestion additions.<BR/><BR/>1. Fresh and frozen okras are two different ball games. Frozen okra: just hope all the water doesn't make it more slimy. Allow to evaporate on heat, and add moisture absorbing masalas, or even besan (gram flour). <BR/><BR/>2. Fresh okra: Avoid covering the pan, as manisha suggests. As important, 1. avoid adding salt until all the slime has been absorbed. 2. Avoid stirring it up overmuch in the initial minutes. High-ish heat without salt and moisture does the trick, and non-stick cooking reduces the need to shallow fry: a few tablespoons of oil, high heat for a few minutes till you see the slimy strands disappearing, and then salt it/ add to your masalas and stuff on lower heat. Covering it at this stage will yield some slime, but that can be undone after further cooking and leaving it uncovered at the end..Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-16712604.post-1157590672092006192006-09-06T17:57:00.000-07:002006-09-06T17:57:00.000-07:00okra rocks!!!okra rocks!!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-16712604.post-1157002692508930572006-08-30T22:38:00.000-07:002006-08-30T22:38:00.000-07:00manisha, diane, and gunjan --- thanks for your sug...manisha, diane, and gunjan --- thanks for your suggestions. I think I might be buying some okra this weekend to try them out...<BR/><BR/>pepper --- I imagine you're not alone. I read somewhere (can't remember where) that some cultures savor the slime of okra.Marchttps://www.blogger.com/profile/14108059997977496770noreply@blogger.comtag:blogger.com,1999:blog-16712604.post-1156895896824307062006-08-29T16:58:00.000-07:002006-08-29T16:58:00.000-07:00I happen to love that quality of okra that most pe...I happen to love that quality of okra that most people hate. To me, it makes the inside of your mouth feel more than usual like the inside of your mouth. I like it in pretty much any preparation though.Pepperhttps://www.blogger.com/profile/10952714573560759838noreply@blogger.comtag:blogger.com,1999:blog-16712604.post-1156807230315728772006-08-28T16:20:00.000-07:002006-08-28T16:20:00.000-07:00Hi, Here's a super simple no-slime recipe. Clean a...Hi, Here's a super simple no-slime recipe. Clean and completely dry each okra pod. Then cut it length wise into 2 (if the okra is quite plump then cut 4 times). Options here: shallow fry these slender okra lengths in oil till cripy; or bake in the oven till same. <BR/><BR/>And then sprinkle ANY powder known to man on them. You can do Indian spices or mexican or italian or cajun.......improvise and top off with some lime juice.ghttps://www.blogger.com/profile/15327103936471818200noreply@blogger.comtag:blogger.com,1999:blog-16712604.post-1156807188196308042006-08-28T16:19:00.000-07:002006-08-28T16:19:00.000-07:00Hi, Here's a super simple no-slime recipe. Clean a...Hi, Here's a super simple no-slime recipe. Clean and completely dry each okra pod. Then cut it length wise into 2 (if the okra is quite plump then cut 4 times). Options here: shallow fry these slender okra lengths in oil till cripy; or bake in the oven till same. <BR/><BR/>And then sprinkle ANY powder known to man on them. You can do Indian spices or mexican or italian or cajun.......improvise and top off with some lime juice.ghttps://www.blogger.com/profile/15327103936471818200noreply@blogger.comtag:blogger.com,1999:blog-16712604.post-1156380446966331702006-08-23T17:47:00.000-07:002006-08-23T17:47:00.000-07:00I cook okra the Indian way and can attest to manis...I cook okra the Indian way and can attest to manisha's recommendations. It has to be totally totally dry. And keep wiping the knife.<BR/><BR/>I bought some purple okra at the farmer's market this week and am going to try okra raita.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-16712604.post-1156359193053124962006-08-23T11:53:00.000-07:002006-08-23T11:53:00.000-07:00I am an "okra hater" but this picture is positivel...I am an "okra hater" but this picture is positively gorgeous! It makes me want to go out and buy some fresh Okra.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-16712604.post-1156347670831315632006-08-23T08:41:00.000-07:002006-08-23T08:41:00.000-07:00Marc, okra does not have to go all slimy on you. T...Marc, okra does not have to go all slimy on you. The trick is to wash it and dry each pod completely before you chop it. The knife and cutting board must also be dry. If slime collects on the knife, keep wiping it dry as you chop. Covering the pan while cooking also makes it ooze so that's another thing to avoid. Okra has always been a favorite veggie in our home and this was the first thing I learned from my mother. We add okra to sambar, kadhi and so on without it becoming slimy, too. The okra is added to these only when they are boiling so it cooks quickly and does not have a chance to exude that slimy stuff. HTH!Anonymousnoreply@blogger.com