When slow cooked and in tact, there really isn't any slime and it just becomes tender and delicious. Cutting it will release a lot of the "sliminess" and result in a thicker consistency. Okra can be slimy, and the best way to avoid or reduce sliminess is to leave it intact (like in this recipe) and not cut it into small pieces. The best way to find out is to try it! Okra is a highly nutritious food and would be a great vegetable to incorporate in your diet. It's usually compared to eggplant due to the texture, but their taste is different and I believe okra has a really unique flavour. But when it is slow-cooked like in this stew recipe, it becomes tender and melts in your mouth. If it is sautéed or fried, it can retain some crunch. Okra has a mild taste and the texture can vary depending on how it's cooked. Chicken works too if that's all you have! What does Okra taste like? The ingredients are cooked together in the meat broth and create a stew that typically turns into this luscious thickness due to the Okra's natural thickening properties. Okra stew is made up of okra (duh), onions, garlic, tomatoes or tomato paste, pomegranate molasses and meat. How do I reduce the sliminess from Okra?.Best of New England Seafood Recipes: How to Cook Scallops, How to Make Clam Chowder, Cooking Lobster Tails, Cod Fillet Recipes, Haddock Recipes and More.Best Apple Recipes: Easy Desserts with Apples, Best Apples for Apple Pie, Our Favorite Apple Turnover Recipe, and More!.Best of New England Fall Travel: Best Places to See Foliage in New England, Best Fall Drives in New England, Things To Do In Maine, Things To Do in the Berkshires, Things To Do in Vermont, and More!.Best of New England in the Fall: Fall Foliage, Great Hikes, Apple Picking and More!.63 Reasons Why We Love the Cape & Islands.Yankee Magazine’s Ultimate New England Summer Guide.Best New England Vacations: Things to Do in Boston, Maine Vacations, Things to Do in New Hampshire, Things to Do in Rhode Island and More.Yankee Magazine’s Ultimate Holiday Guide.Yankee Magazine’s Ultimate New England Winter Guide.Yankee Magazine’s Ultimate Guide to Autumn in New England.Yankee Magazine’s Best of New England: Outdoors Edition.She uses this recipe on this page and it is very good but you have to rinse under cold water, I have tried it too and it is really good. A friend from church works for Alabama Extension Corporation, she went to Auburn College and knows all about gardening and canning. Also, the canning on this page is very good also. I am 70 years old and I have doing this type of okra canning for 50 years. This fills up my LARGE electric skillet and feeds my big family at gatherings. I do mine that way too, I also cut up green tomatoes, yellow squash and if I have an extra potato without a mate, I cut it up and add all to the okra. The okra shrunk down in the jars but it made plenty and it was so good. When ready to cook, she just dumped into a bowl, mealed it and fried it. Sandy, my mother-in-law ALWAYS canned her okra washed, trimmed, cut up and placed in quart jars packed to the bottom of the neck, 1 tsp canning salt, no water, processed 20 minutes 10lbs pressure.
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