Okra Cooking Tips

HEALTHY COOKING TIPS FOR OKRA

When people think of okra (also known as "ladies' fingers"), they often think of a slimy, difficult-to-eat vegetable and so tend to avoid it. While okra is somewhat slimy in texture, those that know how to properly prepare okra think of it as a vegetable that is to be celebrated and enjoyed. When cooked, okra releases a glutinous substance that is commonly used to thicken soups and stews like gumbo or ratatouille.

Choosing okra's

Choose okra that is evenly green and about 2 to 4 inches (5-10 cm) long. Too large and the okra will have a flat taste, and may be too tough to eat. Too small, and the okra will be difficult to cook. Choose young pods that are tender, vibrant green and unblemished.

Cooking tips and Measures

• Okra is quite perishable, if you must store it, spread the unwashed pods in a single layer in a perforated plastic bag and refrigerate for a day or two. If kept longer, the okra will lose its texture and colour.
• Wash okra just before using it. It's really important to work with absolutely dry okra before cooking it. Pat your okra dry after you've washed it or let it dry completely on a dish towel. The less moisture the okra has, the better. 
• Soaking okra in vinegar before you cook it will reduce the sliminess. Combine 1 quart of water with 1 cup of cider or distilled vinegar and let the okra soak it in for 1 hour. Then pat dry before cooking. 
• This should be obvious that overcooking will definitely produce more slime than you want. Also try not to overcrowd the pan when cooking okra because all that steam will create slime. Choose to cook your okra at high heat and cook it fast. 
• Never add salt when cooking okra, add it only when the curry is completely done.
• If you decide to boil okra, add a teaspoon of lime or lemon juice to the cooking water - this will help reduce the slime.

Cooking methods for okra

• Deep Frying okra-  Cut off the stems. Slice the okra in 1/4 inch (6.35mm) slices. If you cut them too thick, they will take longer to cook. Beat an egg and soak the okra in this for about 5 to 10 minutes. While that's soaking, put about a cup of cornmeal in a dish with salt and pepper. Don't use flour, as this will cake up and the okra will end up mushy. After soaking for a while, dredge the slices in the cornmeal, covering evenly. Heat about a 1/2 a cup of oil in a skillet on medium to high heat. When the oil is hot, carefully place the okra into the pan. Stir continuously, making sure it doesn't burn. When the okra is golden, take it out and let drain on paper towels. Enjoy.
• Barbecue okra- Thread 4 or 5 pods onto two parallel skewers, to create a vegetable ladder. Brush the pods with olive oil and sprinkle with salt. Barbecue on both sides until lightly charred. Sprinkle with vinegar or lemon juice. Serve hot.
• Baking Okra- Toss sliced okra in olive or peanut oil with a dash of salt, and then arrange the pieces on a baking sheet. Place the baking sheet on the top rack of your oven and broil the okra for three to five minutes. Lower the oven temperature to 450 degrees and transfer the pan to the lowest rack for three to five minutes. Serve hot.
• Okra and stewed tomatoes make a great combination. Okra keeps the tomato from becoming too watery, and the acid in the tomato keeps okra from becoming too gelatinous. Add slices of raw okra to a salad for an extra crunch."
• If adding okra to soups or stews, slice and add to the dish 10 minutes before the end of cooking.