Most of the time when I mention okra to someone, they wrinkle up their nose and complain about how " slimy" it is. My standard response has always been: " if the okra was " slimy" the cook doesn't know what they're doing".
It's very simple: Put some oil in a pan ( never use cast-iron for this, it will turn your okra black) and add your okra. Begin cooking it over a medium flame, stirring frequently. As the okra heats you will see the "slime" cooking out of it. After a time to keep the process moving, I begin adding chicken stock or water in small amounts. This takes about 30-40 minutes to thoroughly cook the okra. The okra can be used at once or stored in the freezer, i like to make enough for several batches of gumbo at a time.
THX for stopping by & please leave a comment below , I really enjoy discussing food with my fellow Steemians!
7-3's! The Kid
I love okra! too! :)
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If people knew a bit more about to prepare it, more folks would like it I'm sure.
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so wait. You're frying it seems, then adding stock, then reducing the stock. You don't rinse the slime? It just goes away?
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Give it a shot, see how it works out. My FB friend Chef Ted Bourque has a video that lays it out. Years back an old friend of mine who's since passed on ( he's the guy I got my first shrimp etouffee recipe from) told me about the same technique. It's not so much " frying" that's a high heat method as it is cooking, remember easy does it. 7-3's! The Kid
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