Why is cooked okra so darn slimy?

Answer 1

Because you aren't prepping it properly....Take okra, slice & place in strainer under cold running water. This will rinse the "juice" from the pieces, then they can be dipped in cornmeal & fried....Not breaded like in the freezer section, but true southern fried okra......It's to die for, especially when served with fresh silver queen corn on the cob, homemade pinto beans, fried potatoes & onions and of course homemade cornbread. Be sure to serve with chow- chow & fresh green onions.....MMMmmmm

Answer 2

It's very gelatinous, so when you cook it, it turns slimy. I'm guessing that the heat breaks down the gel and makes the whole thing nasty textured.

That's why I always pickle it or batter fry okra. . .I can't stand it when it turns to weird-tasting green Jello.

Answer 3

That's the beauty of this veggie! It slicks you up all the way from start to finish, too! =:-o

Try sauteeing it in a really hot pan first; it cuts some of the sliminess. So does adding a few dashes vinegar to each serving of the final cooked product.

Answer 4

it is to do with all the starchy molecules in the okra. the best way to avoid this slimeyness is either not to cook with water (so fry, dont boil) or EMBRACE the slimey nice. it is a great thickening agent, so use it in soups, stews, casaroles and of course Gumbo!

Answer 5

bake the okra for about 5 to 10 minutes, it dries it up so it is not slimey.

Answer 6

to get rid from the slimy stuff just fry them till they get gold co lour
then eat them any way you like

Answer 7

That's just the way it is. The more you cook it, the slimier it gets.

Answer 8

the cellulose breaks down in the heat

Answer 9

Fry it.