Any Okra Experts In The House?

I've had okra only 2-3 times my whole life until I recently incorporated it into my diet. I've been buying frozen Okra and boiling it with other frozen vegetables. The recent batch I made was ok but a lot of it was like chewing on stems. I know I let the veggie stew boil for at least 25-30 min before I ate it.

A few questions I have are (1) does anyone recommend a certain Okra brand, (2) does fresh vs. frozen really matter, and (3) how long should I let it boil?

If anyone is an Okra expert I'd appreciate your feedback.

Thanks.

Much better if it's fried.....

Much better if it's fried..... Originally Posted by Russ38

This ^^^^^is my favorite way also.

To answer the question, fresh is best, and pick out the smaller ones, they will be less "woody". Clemson spineless is the gold standard, and has been around for a long time, but in the grocery story they usually do not designate what variety it is.

I've never just boiled okra. Though that is closer to how it's done in Africa, but wow that's slimy. Fresh is far and beyond better than frozen. But you gotta wash em and cut em still deal with the slime. The way I deal with okra is to get a heavy pan I like cast iron, put it on a med to med high heat, put a little oil in the pan just enough to coat the bottom. You are not frying them, you're cooking the slime out after a while you will see it stick to the bottom of the pan. After you're happy with the amount of slime gone you're done.

From there you got options, I use diced tomatos and mix them together (in a separate pot from slime pan). Wash the slime pan. Cook down some onion pepper and garlic, throw it in the pot. May put sausage and shrimp in there too, but many just do the okra and tomatos. That's some old school country cookin.

I've never just boiled okra. Though that is closer to how it's done in Africa, but wow that's slimy. Fresh is far and beyond better than frozen. But you gotta wash em and cut em still deal with the slime. The way I deal with okra is to get a heavy pan I like cast iron, put it on a med to med high heat, put a little oil in the pan just enough to coat the bottom. You are not frying them, you're cooking the slime out after a while you will see it stick to the bottom of the pan. After you're happy with the amount of slime gone you're done.

From there you got options, I use diced tomatos and mix them together (in a separate pot from slime pan). Wash the slime pan. Cook down some onion pepper and garlic, throw it in the pot. May put sausage and shrimp in there too, but many just do the okra and tomatos. That's some old school country cookin. Originally Posted by Trey

Thanks to everyone for the feedback. Trey the stuff I've cooked has not been slimy ( I don't know maybe it has something to do with it being frozen) but I cook my ground turkey separately and then add it later but I boil the frozen Okra with Rotel - diced, stewed, and petite tomatoes, corn, and later add my cooked Quinoa. It's extremely low fat and extremely healthy but I gotta get this Okra skill down because it's pretty much the center piece of the meal outside of the ground turkey.

...which sometimes isn't easy to find...the test is to snap off the small end. If it snaps, pow, then it's good. If it just bends until it finally breaks, it won't be no good.


Then you cook it up. I like fresh methi and palak in mine, but don't think that's the approved traditional method.

http://www.ticklingpalates.com/2014/...di-masala.html

That's some good eatin' right there...

GUMBO!

I've had okra only 2-3 times my whole life until I recently incorporated it into my diet. I've been buying frozen Okra and boiling it with other frozen vegetables. The recent batch I made was ok but a lot of it was like chewing on stems. I know I let the veggie stew boil for at least 25-30 min before I ate it.

A few questions I have are (1) does anyone recommend a certain Okra brand, (2) does fresh vs. frozen really matter, and (3) how long should I let it boil?

If anyone is an Okra expert I'd appreciate your feedback.

Thanks. Originally Posted by Zanzibar789

Once you've mastered this please let me know... I would love to be your taste tester, I have an excellent palate

Okra is best fed to cows.

Once you've mastered this please let me know... I would love to be your taste tester, I have an excellent palate Originally Posted by Alyssa XOXO

I've just mastered it. That didnt take long at all. Lol

I've never just boiled okra. Though that is closer to how it's done in Africa, but wow that's slimy. Fresh is far and beyond better than frozen. But you gotta wash em and cut em still deal with the slime. The way I deal with okra is to get a heavy pan I like cast iron, put it on a med to med high heat, put a little oil in the pan just enough to coat the bottom. You are not frying them, you're cooking the slime out after a while you will see it stick to the bottom of the pan. After you're happy with the amount of slime gone you're done.

From there you got options, I use diced tomatos and mix them together (in a separate pot from slime pan). Wash the slime pan. Cook down some onion pepper and garlic, throw it in the pot. May put sausage and shrimp in there too, but many just do the okra and tomatos. That's some old school country cookin. Originally Posted by Trey

That sounds very yummy Trey.

Fresh okra is always best. Frozen will create more slime in my experience. (You can find people here in Texas that boil Okra and think that's normal). I have eaten okra in Africa and it was not boiled. Heat and some acidic flavoring ( tomatos, vinegar,..etc) will remove the slime.


I will say....If your idea of good "Gumbo" is out of a jar.

Then going into detail on all you can do with Okra and gumbo recipes will really only confuse you..........IJS..........lol

Fresh okra is always best. Frozen will create more slime in my experience. (You can find people here in Texas that boil Okra and think that's normal). I have eaten okra in Africa and it was not boiled. Heat and some acidic flavoring ( tomatos, vinegar,..etc) will remove the slime.


I will say....If your idea of good "Gumbo" is out of a jar.

Then going into detail on all you can do with Okra and gumbo recipes will really only confuse you..........IJS..........lol Originally Posted by SOULMANIKE

So the batch I made is not like gumbo because I added Quinoa to it which thickened it up. I didn't want it to be gumbo in the traditional sense that's why I used lean turkey 98% fat free for the meat and I used Tony Chachere's to season it.

Go Texan fresh organic okra from Martinez Farms located in Pleasanton, Texas is the best in the world. You'll only find it at Whole Foods Market. Call ahead and ask for it by name, it flies off the shelf.

Its even better grilled and drizzled with Olivé oil. Also freeze dried and salted,.comes out crunchy like chips.