• Facebook
  • Twitter
  • Pinterest
  • Instagram
  • YouTube
  • RSS
  • OkraWhen stewed or cooked with liquid, okra can, indeed, get “slimy.” Quick cooking and dry heat, however, let the crisp, grassy flavor of fresh okra shine through
  • Do not cook Okra in iron, tin, copper, or brass pans. These metals react with the pods, causing them to discolour (however, they are still perfectly safe to eat).
  • Okra contains a clear, somewhat thick liquid that is how it stores water in the hot climates where it thrives. When you slice or chop okra some of that liquid (or, let’s be frank, slime) will release, getting on your knife and cutting surface. It cleans off easily with soap and water.
  • This vegetable contains a sticky substance whose thickening properties make it particularly useful in soups and stews.
  • Okra has a sticky texture when overcooked.
  • Okra does not puree well.
  • Okra seeds were at one time dried and roasted to be used as a coffee substitute.
  • Okra’s subtle flavour can be compared to an eggplant, and it can be substituted for eggplant in many dishes.

Subscribe To Our Newsletter

Join a Global Community of Cooks!

Receive our weekly newsletter and be the first to know about trending recipes when we publish new feeds and find out when we are running a Content or Twitter Conversation.

Yay! You're signed up to our mailing list and will be receiving your first recipe soon.

Powered byRapidology