How do you reduce the sliminess of cooked okra?

Question

I like okra in my gumbo. But i don't like the stringly slim that it leaves in the soup. How can I reduce that effect?

Does anybody have any opinions about treating the gumbo with a little bit of vinegar before cooking it to break down the starch at attributes to the sliminess?

The sliminess is atrributed to a 'mucilaginous' carbohydrate molecule that helps thicken soups & sauces. The cabrohydrate molecule will degrade with heat or acid. What I am looking for... is any interesting method that your mom or granddad might have past down to you on how to reduce the slim of okra. Thanks

Answer 1

Fry it first and add just before serving

Answer 2

I believe the sliminess is a result of overcooking. Dill pickled okra is not cooked, but boiling white vinegar is poured over it after it has been packed into the jars. These pickles are always really crisp (not slimy), so I'd guess that can be attributed to the shortness of the time they are heated.
You might try cooking the cut pieces of okra separate from the gumbo (except for the more solid, stem end pieces---which might need a bit extra to wilt any spines thereon). The stem end pieces could be cooked with the gumbo throughout the cooking of the gumbo to add the okra taste, while the lesser cooked okra is added afterward.

Answer 3

Basically only two things increase slime: exposure of inside of okra to moisture and air, and secondly cooking time.

So, first, don't cut the okra too much before cooking it. - just cut off the top if they are small enough, otherwise halve across, not lengthwise. Second, wash and then cook immediately the okra. Third, reduce the cooking time. Fourth, avoid canned or frozen okra as they have the both factors that create high sliminess.

Answer 4

If you don't like the slime I don't know how you can say you like okra at all. The sliminess is part of it. But I don't really notice it in my gumbo-maybe you don't cook it long enough?
Sometimes I just boil the okra and then just slide it in my mouth and mush it up and then let it slide down my throat-yummy!

Answer 5

Yes, may sites recommend vinegar!
Also cutting off the tips, not puncturing the okra to retain the slime IN the veggie not in the soup, and reducing cooking time, boiling them whole separately and so on.
The vinegar will breakdown whatever is causing the slime-- be it protein or starch or both.

Answer 6

If okra is to be cooked whole, cut the stems without piercing the pods, to lessen sliminess you can refrigerate your okra (not freeze, but refrigerate), you'll slow the goop down a bit, I think vinegar will bring out the flavor a bit more.

Answer 7

Some recipes add tomato product to "cut" the slimy texture, The acid in tomatoes and long slow cooking 45-90 min. (SIMMERING) eliminates slimy okra texture. How much and which tomato product is a personal choice. I like diced tomatoes.

Answer 8

Parboil the okra in a separate pan before adding it to the soup. You can always skim the slime off the top of the soup with a skimmer or a piece of bread.

Answer 9

Only logical way is to slice the okra in half and dig the inside out with a spoon and save the green part. Then julian the green part in slices and sateed them in very high heat to sear it, so you'll know its nice and brown and toasty. Would be a good idea to add corn starch while you do that to give it that extra crunchiness.

Answer 10

Chop the okra and put it in salt water for a few minutes.

Pour some oil in a pan, and once its hot add a few mustard seeds to it. When they begin to pop, add the okra to it. Fry them.. Add a pinch of turmeric.

Answer 11

You really cant reduce the stringy slimy feel of okra since I eat a lot of southern food and okra is one of them. When I eat it it's either fried or boiled in succatash. Make sure when you wash okra that you place the sliced pieces in a collander and rinse in hot water sometimes that will lower the slimy feel to them.