Does anyone know how to prepare Okra for cooking?

Question

I know this vegetable once cooked gives off a sticky goo and I would like to avoid this in the dishes I would like to prepare.
I'm hoping someone out there has a method/way that gets rid of this.
I've had Okra in gumbos and stir fry (in restaurants), and they are never gooey/slimy, so there must be some kitchen trick that someone can share with me.

Answer 1

Cooking okra in a small amount of fat, such as olive oil, prior to adding it to other ingredients, will result in a non-slimy product. Cut the okra into the pieces desired for the dish you are making. Usually, this means slicing it crosswise into 1/4” to 1” long pieces, discarding the stem end. Make sure you saute the okra pieces at least until they become bright green. More traditional southern recipes call for cooking the okra in fat until some of the pieces start to turn brown. You can saute it, to either degree of doneness, ahead of time. Simply drain the okra on paper towels and keep it in the refrigerator for later use.

Additions of acid, in the form of tomatoes, lemon juice, or vinegar, will also help.

Answer 2

These will never be goeey and slimy!

FRIED OKRA POPPERS
This recipe can be prepared in 45 minutes or less.
24 Ritz crackers
1/4 cup all-purpose flour
1 large egg
2 ounces chilled pepper Jack cheese
12 medium okra
2 cups corn oil or other vegetable oil for frying
Accompaniment: prepared salsa




In a food processor finely grind crackers. In a shallow bowl whisk together cracker crumbs, flour, and salt to taste. In another shallow bowl beat egg. Cut pepper Jack into twelve 1 1/2- by 1/2- by 1/4-inch pieces.
With a sharp knife cut a 2-inch slit lengthwise on side of each okra. With fingers gently pull slit slightly open and insert a slice of cheese. Transfer okra to a plate and chill 5 minutes.

Working in batches of 4, dip stuffed okra in egg to coat, letting excess drip off, and roll in cracker crumb mixture, shaking off excess. Arrange okra in one layer on plate as coated and chill 5 minutes.

In a deep 10-inch heavy skillet heat oil over moderate heat until hot but not smoking and fry okra, 4 at a time, turning them, until golden brown, 1 to 2 minutes. With a slotted spoon transfer okra as fried to paper towels to drain. Season okra with salt and serve immediately with salsa.

Makes 12 poppers..

Answer 3

Wash okra pods, trim stems, do not remove caps. If desired soak okra in vinegar for 30 minutes to remove some of the stickiness. Rinse well and drain.

Answer 4

i slice it and roll it in cornmeal then deep fry it. as soon as ya take it out of the hot oil salt it to taste. Now if ya wanna boil it, DO NOT **** the stem off below the cap exposing the inside of the pod.and olny simmer it slow for about 20 minutes with a couple slices of bacon. My favorithe is okra with tomatoes. and the slimy part will not be evident.

Answer 5

What is normally do is i wash the okra and wipe dry each piece indivudially and then I keep it in the open on a towel for 1 hour before I cut it.
As soon as you cut it cook on a high flame stirring continuously. It will turn nice and crispy and no goo either.

Answer 6

Cut your okra in 1/4" circles, and roll in cornmeal, then fry in veggi oil. Good ole southern dish.

Answer 7

I rinse and slice my okra and then put it in ice water until ready to use. I never get gooey okra.

Answer 8

Simply put in a tablespoon of vinegar when cooking the okra and the “slime” disappears.
http://www.backwoodshome.com/articles/yeager58.html

Answer 9

Slice and rinse them.

Most of the gooey stuff goes in the rinse.

Answer 10

Cook it like John b said. That is the best.