Cooking okra
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Keep the heat on high and the same level until all the okra is cooked. Oven Roasted Okra RecipeĪctually there are nutrient benefits in the slime. Make sure the pan is heated and if using oil, make sure the oil is heated too. Remember to rinse and dry the okra well after putting the pieces in water. Soak it in vinegar and water before cooking. Heres what you need to know to help okra reach its full. Other ways to reduce this feature of the vegetable:įreeze okra pods, then slice. Okra is capable of so many things, and when handled right, it can be slime-free and sublime. Another way is to steam it, which removes the need for oil or butter. One way is to cook it over medium-high heat in a pan with oil or butter until browned on both sides. This helps eliminate some of the stringy ‘slim’ (sorry, I don’t know what else to call it). There are a few ways to cook okra so that it doesn’t get slimy. And, when I roast, I sliced into bite size pieces, then I put them in a water bath probably three times. I like to rinse and clean the okra really well. If you like it gooey and glutinous, add it to an African-style. Next it would be grilled okra, the whole pods are grilled. Okra is a magical vegetable whose texture varies dramatically depending on how its cooked. Put it on charcuterie trays sliced and raw.
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Okra in my humble opinion is a versatile and fabulous vegetable to use in so many ways.
#COOKING OKRA HOW TO#
The results were sublime: the smokiness of roasted okra with the flavor of onion, ginger, cumin, and pepper.Spiced okra and tomatoes, yeah, an elevated Southern side dish that simple and easy! Delicious! Fresh is best, so look for okra in season! How to Cook with Okra I roasted the okra while I prepared the masala, or onion-spice mixture, and then added the okra once it was done. I’d just bought some okra that I’d planned on roasting, and I briefly considered using it to make my old Bhindi Masala recipe.īut these okra were young and tender, perfect for roasting, and I couldn’t bring myself to cut them up.
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Fry okra, a few pieces at a time, for 1-1/2 to 2-1/2 minutes on each side or until golden brown. In an electric skillet or deep-fat fryer, heat 1 in. So the other day, I was fixing Dal Tadka for dinner and needed a side dish. Dip okra in buttermilk, then roll in cornmeal mixture. Even people who don’t usually like okra will eat it like French fries when it’s roasted and seasoned. It’s as simple as putting it in a hot oven and letting it cook, but the flavor and texture belies the easiness of the preparation. Reheat for two more minutes or until they are softened up. Microwave on high heat for 3 minutes, then stir. Place the clean and chopped okra in a microwave-safe casserole dish, add two tablespoons of water, and cover. Frozen okra is fine for gumbos and stews, but only fresh okra will do for my favorite way to prepare it, roasted. Yes, okra can be cooked in the microwave. Flash freeze until frozen solid, then transfer to a zip-top freezer bag. Next to vine-ripened tomatoes, the vegetable I look most forward to in the summer is okra, small, tender okra pods that are impossible to get during the winter. Just dredge the egg-soaked okra in cornmeal and arrange it in a single layer on a baking sheet. Tender, young okra are roasted and then combined with a spicy Indian masala for an excellent vegan side dish. Roast 12-15 minutes or until tender and bottoms are lightly browned. Skewered and grilled, they are charred on the outside, sweet and tender on the inside, and pretty much finger-licking good. Jump to Recipe Pin Recipe Share on Facebook Whole okra pods are tossed in a powerfully flavored marinade of cilantro, lime, garlic, chile, and the nine aromatics of an Arabic spice mix.