Okra is a staple of Southern cooking, as well as many African and South Asian recipes.It can be eaten on its own or used as a thickener in dishes.If you want to take advantage of its thickening properties, you can wash and prepare it before adding it to your dishes.If you want to cut down on the slimy liquid that the okra releases, there are a few additional techniques you can use.
Step 1: Under cold running water, thoroughly rinse okra.
Put the okra in a strainer and hold it over the sink with cold running water.Make sure you rinse the pods off by moving them around with your hands.If you plan to cook a lot of okra and the strainer is full, then you can work in smaller batches to make it easier to clean the okra.If you only use a small number of Pods, you can wash them individually by holding 1-2 in your hand at a time, instead of using a strainer.
Step 2: Remove the tip of the stem with a paring knife.
Cut around the base of the stem and don't cut into the okra.The stems should be thrown away.This part of the stem is not good for eating.The rest of the okra can be eaten whole.
Step 3: Under running water, Rub off older, larger Pods.
As Okra Pods grow, they need to be removed before eating them.If you want to remove the tiny spines, rub them all over with a vegetable brush, paper towel, or a scouring pad.Smaller, younger okra Pods are better for cooking, as they are more tender and have not yet developed.Try to use okra that is under 6 in (15 cm) long, as these are younger and fresher tasting.
Step 4: Leave the okra to air dry with a paper towel.
After rinsing the okra, lay it out on a clean surface.Let them sit until they are dry to the touch, then pat them dry with a paper towel.Dry okra will release more liquid than wet ones.
Step 5: Before cooking okra, make sure the okra is completely dry.
Pods that are still wet will release more of their slimy liquid if they start to steam during cooking.If you want thepods to release the least amount of liquid possible, let them air dry before cooking.If you are using okra as a thickener, this isn't as important.If you want to make something like a stew or gumbo, you can pat it dry and use it according to the recipe.
Step 6: You can cook okra in a room.
If okra is too crowded in a pan or on a baking sheet it will lower the heat that reaches each individual Pod and cause them to release more liquid.If you are cooking okra in a pan or on a baking sheet, leave enough space between the okra to circulate the heat.When cooking okra in a pan or using 2 baking sheets, you can avoid overcrowding by working in smaller batches.
Step 7: The okra should be soaked in vinegar for 30 minutes before cooking.
For every 1 lbs of okra, use 2 c (120 mL) of white vinegar.If you want okra to cook, drain it and let it dry before you cook it.The natural slime of okra is reduced by the acidity of vinegar.Adding a splash of wine, lemon juice, orvinegar to a recipe can help reduce the amount of liquid the okra releases.Tomatoes that have been chopped help as well.
Step 8: Fry, grill, or saute the okra.
The amount of liquid that okra releases can be reduced by high heat.If you want okra to be less slimy, set the stove, oven, or grill to high heat.A nice charred flavor is added to okra's natural flavor by searing it.