tag:blogger.com,1999:blog-18071407.post115753301639778908..comments2024-03-28T15:15:32.175+01:00Comments on Living the life in Saint-Aignan: Okra PilâuKen Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-18071407.post-1158241433392161212006-09-14T15:43:00.000+02:002006-09-14T15:43:00.000+02:00Ken, I'm late to this conversation, but that looks...Ken, I'm late to this conversation, but that looks wonderful. Another southern technique that I was unaware of, but tried for the first time the other night, is to cook the okra slices in a hot, dry skillet (no oil, no water, nothing) for about five minutes, stirring or flipping frequently, to cook out "the rope" or sticky sap. Worked pretty well, and I then added the okra to a pot of butternut squash curry and cooked it for just another minute or two. I still think not overcooking it is most important.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-1157717175913335662006-09-08T14:06:00.000+02:002006-09-08T14:06:00.000+02:00Hi Evelyn,Hope you will be back to see this respon...Hi Evelyn,<BR/><BR/>Hope you will be back to see this response. Do Charlotte and her dh like okra too? Tell them hello for me. Hope to see them soon... K.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-1157605295056079782006-09-07T07:01:00.000+02:002006-09-07T07:01:00.000+02:00I've always thought adding some acid — vinegar, le...I've always thought adding some acid — vinegar, lemon juice, even tomato — helped with the sliminess of okra. <BR/><BR/>Frying okra is also a way to make its texture different, as is cooking it with or in rice. Okra is a natural thickener, and that's why it is used in dishes like Louisiana gumbos and other soups.<BR/><BR/>Look at <A HREF="http://needsmoregarlic.typepad.com/needs_more_garlic/2006/08/return_of_the_s.html" REL="nofollow">Scott's "Needs More Garlic" blog</A> for an okra salad recipe and his ideas.<BR/><BR/>Personally, I like the texture and taste of okra. I don't mind the stickiness (to use another term) of the sap that's inside the pods.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-1157604978916813602006-09-07T06:56:00.000+02:002006-09-07T06:56:00.000+02:00Sarah, this web site says you don't cook away the ...Sarah, this <A HREF="http://www.foodreference.com/html/art-okra-types-tips.html" REL="nofollow">web site</A> says you don't cook away the sliminess of okra. You just make sure you don't overcook it.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-1157585829005811332006-09-07T01:37:00.000+02:002006-09-07T01:37:00.000+02:00Evelyn brings up the evil okra slime -- how do you...Evelyn brings up the evil okra slime -- how do you cook that away?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-1157565316608344832006-09-06T19:55:00.000+02:002006-09-06T19:55:00.000+02:00Looks like a great recipe, Ken. Charlotte asked me...Looks like a great recipe, Ken. Charlotte asked me to send it to her. We love okra and don't mind eating it boiled, but that might be difficult for some folks whose palates don't like slime;-)Evelynhttps://www.blogger.com/profile/10778535302848508224noreply@blogger.com