how can i cook okra with out it getting all slimy?

Answer 1

add a bit of lime juice to the raw okra and leave it for a while and then cook it it will be nice and not slimy

Answer 2

Okra is such a fine food, isn't it?? Yum!! Oh, but that stuff is so slimy, isn't it? Well, don't you worry, I can show you how to make the best little ole okra dish you ever had, and it's practically slime free! It also doesn't use a lot of oil... Here is what you do: Carefully choose your fresh okra at the store -- get the small, healthy, very fresh looking ones about the size of your pinky finger. Get about 2 pounds for a family of 4 to 6. Take it home and rinse it in a colander. Drain. While draining, mix together 1/2 cup whole wheat flour, 1/2 cup cornmeal, 1 tsp. salt, 1 tsp. pepper, and 1 Tablespoon of curry powder. Pour dry mixture into a small, clean paper bag. Now, slice the okra into pieces about 1/3 inch thick. Pour them into the bag with the dry mixture, close the bag, and shake it and roll it all around until all the okra is coated with the flour mixture. If you need to, add a little more cornmeal to make sure all the okra is well-coated. Set your okra bag aside for a moment and let it sit. Meanwhile, fill your frying pan with about 1/2 inch of sesame oil (can use olive oil if you prefer). Heat the oil in the pan on medium-high heat, until the oil makes a sizzle when you drop one piece of okra in it. Put about 1/3 or 1/4 of the okra into the oil and let fry for about 5+ minutes until golden brown. The okra should all be pretty much covered by the oil. Put paper towels on a tray or bowl. Use a slotted spoon to remove okra from oil when okra looks brown and fried. Put the okra on the paper towels to drain. Keep the bowl or tray with the cooked okra on it in a warm oven, if needed. Add a little oil to the frying pan, if needed, and let it heat up. Fry the next third or fourth of the okra. Remove and repeat with the final third and fourth of the okra. Serve hot with barbeque, cole slaw, mashed potatoes, and iced tea, and honey, you have a Southern feast! And that will be the BEST okra you have ever had!

Answer 3

First start with fresh okra. Cut off ends, then slice about 1/2 slices. Rinse well under cold water draining all the "slime" away. Toss in cornmeal, then cook in cast iron skillet with crisco til crunchy & golden. You can also add breaded onion rings to the mix for a little different twist........We always serve with pinto beans, fried or mashed potatos, cornbread, sliced onions & fresh cantelope for dessert.......Mmmm

Answer 4

They always get slimy when you cut them, it's just how the plant responds to damage. So, the only way to keep them from being slimy is to not cut them.

Get small ones (so they are pretty tender), about the length of your pinky finger, and saute them in butter. Or, pickle them. But if you want them sliced and batter fried, or chopped up into a stew, it will always be slimy. Which is great for gumbo, and still pretty good for fried. (Especially with some fried mushrooms)

Answer 5

You should, press on the okra with a paper towel, till a lot of the water inside seeps out. then boil it, less moisture, means less slimy.

Answer 6

I would recommend "baking", "steaming" or "frying" as 3 ways to cook that will reduce the tendency of whatever food you are preparing to become slimy/soggy, etc. Frying in a "wok" is another technique used that doesn't over soak the food. Also, reducing the amount of liquid that you prepare the food with, rather it's water, milk or anything else, should prevent over soaking whatever you are preparing for your meal.

Answer 7

Cut the cooking time in half.

Answer 8

Bread it with cornmeal and eggs and fry it in a small amount or oil.
slice it up first.

Answer 9

fry it... donot put that much water..
or buy the fresh one at supermarket.. they have india supermarket and chinese supermarket...
use oil.. but really little water....

Answer 10

fry it