Once on a radio talk show – on favorite and least-favorite foods – I heard a caller say her least favorite was slimy okra, but her favorite was okra with the slime removed before cooking. She explained how she did it, but I don’t remember her method – I think it involved soaking the pods in milk and water, but I forget whether it involved heating them. Does anybody know?
(bump) Somebody please respond - I read about this years ago, but forgot the trick.
Doesn’t anybody know?
I know there are a lot of vociferous okraphobes in CS, but maybe you’d change your mind if you could try it deslimed.
I can’t vouch for it, but I found this:
“If you like REALLY crisp fried okra, slice it and soak the slices in milk for about 45 minutes. When you drain the milk, you’ll see that the milk has pulled most of the ‘slime’ out of the okra. Then just shake the drained okra in a bag with cornmeal, salt, a little black pepper and a little cayenne pepper, and fry.”
http://www.toptastes.com/cgi-bin/ubbcgi/ultimatebb.cgi?ubb=get_topic&f=5&t=000293
You waited a whole 23 minutes before bumping your thread?
(ok, ok, I know you’re new, but you’ve gotta learn to be a little more patient)
I didn’t mean that it was **your **thread, but still . . .
I didn’t notice the time, but it was already on page 2. Sorry if I offended…
Achieving non-slimy okra is more a matter of slime avoidance than slime removal. For example, when sauteeing okra, do not cover the pan. If you leave the lid off, the okra will cook without breaking down much and the result will be non-slimy.