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Cooking Okra - Tips from our Forum

User Rating 4.5 Star Rating (6 Reviews)

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Cooking Okra - Tips from our Forum
Here are some helpful tips on cooking okra, from our forum.

Ingredients:

  • okra

Preparation:

From McGentry:
One suggestion for handling okra so that it is not slimy: While okra is still whole, rinse thoroughly, pat completely dry with toweling. Place whole pods in zip lock freezer bags. Leave in freezer until okra is frozen solid (at least overnight is best). Remove from bag, slice while still frozen. Add immediately to dish - don't allow to thaw even a little, as the water contact is what encourages the slime to come out.

From Stitchwitch:
Just couldn't resist joining the okra slime melee. I don't know where you are but I am writing from Cajun country and here what we do to cut the slime:

When fresh okra is in season, we slice it and then cook it down very slowly in a heavy pot (not cast iron, it darkens it.) with a few fresh or canned tomatoes, onions, garlic and about a tablespoon or so of vinegar. Plain old white vinegar. All of this is mixed up and cooked covered until oka is tender. We refer to this as "Smothered Okra." It is usually seasoned with salt, black pepper and cayenne. It can be eaten as is or cooled and frozen and added to gumbo when we get a little cold weather, like in the 50's. Just thought the great okra debate could use another thought. Marie

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Marie's Smothered Okra, Member MyCatIsLaughing

This is easy and delicious. I cooked it down in my crock pot set on high. No slime at all! Even my Chicago born and raised husband, who never heard of okra until he moved south in 2000, enjoyed it. He likes fried okra, but I have never subjected him to steamed okra. I figured that would be pressing my luck!

7 out of 8 people found this helpful.

See all 6 reviews

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