![]() The oven method works particularly well with frozen okra which tends to be really slimy when defrosted. Roasting in the oven is perfect for frozen okra 20 minutes in the oven is the equivalent of 2 days in the sun! Roasting in the oven also is great for time management because while it is roasting, I prep my protein. So in the winter months I started putting my thinly sliced okra on a sheet pan sprayed with cooking spray or lined with parchment paper. I now live in Denver, Colorado and I do not always have the option to put my okra out in the sun. Check out my affiliate link to see what Amchur looks like. Amchur (dried mango powder): This can mostly be found in Indian grocery stores or on amazon.Lime or lemon juice to okra: A quick squeeze of lime or lemon juice while sautéing your okra helps to reduce the sliminess but does not completely eliminate it.Air Fry the okra: Love how quick this option is, however you may have to do it in batches.Roast the okra in the oven: Perfect for cooler months and allows you to prep your protein while the okra is roasting.Dry sliced okra in the sun for a day or two: This may not always be an option in temperate climates or if you.Here are a few ways to remove or minimize the slimy texture of okra: Most people enjoy the slimy texture of okra, but for some of it, we just can't get down with that sliminess. Thinly sliced fresh okra being prepped for the oven Removing the slime from okra: ![]() This step made it easy to fry up (sauté) the okra into a crispy stir-fry. In Guyana we simply set the cut okra out in the sun to "dry." A day or two in the equatorial heat dries all that slime up. Lining the baking sheet with parchment paper makes it easy to scoop them up after roasting. I cut my okra into very thin slices, then spread them in a thin layer on a baking sheet sprayed with cooking spray, before roasting in the oven. This is a judgment free zone, so don't judge my craziness. Have you seen the Pictsweet whole and cut frozen okra? I don't like using the cut version because it is not sliced thin enough but if I am really desperate, like when I'm craving okra and dhal and rice, then I will buy the frozen cut okra and spend time cutting those pieces into thinner slices. Desperate times call for desperate measures and a good substitute for the fresh okra is frozen okra. Sometimes I can't find fresh okra even when it is in season. Using Frozen Okra/Ochro for your Fried Okra If it bends and folds but doesn't snap, the okra is hard and will be hard to slice and fibrous when cooked. If it breaks off easily and with a little snap, then it is fresh and is perfect for this recipe. To test if the okra is fresh snap a small piece of the tip off. Sometimes if I'm lucky I can find them at Sprouts. My first choice for okra/ochro is always fresh is best! I get okra from my local asian market. Cooking on stove top versus roasting in the oven and air fryer.Options for removing the slime from okra/ochroes.Speaking of Fried Baigan, please check out my recipe here! Included in this Fried Okra Post: For example a recipe labeled Fried Baigan is more often than not, sautéed baigan/eggplant. This recipe is a classic Guyanese way of cooking okra/o with a little twist! If you love the taste of Fried/Sautéed Okra (ochro) but don't like all of the time and oil it takes to get rid of the slime, then this recipe is for you! Although this recipe is titled Fried Okra, please note that most Guyanese and Caribbean people often use "Fry" in place of sauté. I love vegetables that are sautéed in fat, with minimal seasoning so that you really taste the flavor of the vegetable. Fried Okra or Fry Okro/Ochro (if you are Guyanese) is one of my favorite ways to eat okra/o.
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