About Okra: More Tips

July 21, 2008

About Okra: More Tips

I luckily have come to consider okra’s gumminess a virtue rather than a curse. But if its gumminess puts you off, here are more ideas contributed by several of our members (thank you members!):

1. Always process the okra in a totally dry environment: the pods must be completely dry before processing, as must be your cutting knife if you elect to cut the pods.

2. Use whole okra instead of cut okra. Just trim off the end without puncturing the pods.

3. If your recipe calls for cut okra, pre-process the okra by spreading the cut okra on a plate covered with a paper towel. Microwave for 2 to 3 minutes. Then cook according to your recipe.

4. Don’t overcook it, and only stir it very gently during cooking (rough handling releases the gumminess).

5. Stir-fry or grill it.

6. Make a lengthwise slit in the pods and steam for 5 minutes or until tender. Stuff pods with seasoning of your choice.

If you have anti-gummy tips of your own, please e-mail them to us. We’ll pass them on. Thanks!

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