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Okra
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<blockquote data-quote="alisonb" data-source="post: 836519" data-attributes="member: 13050"><p>Fibre glass :shock: I may have to reconsider the planting aspect of this slimey little veggie.</p><p></p><p>I have come to the conclusion that you either love or hate Okra. When I started this experiment I must say it did not impress me at all, now I consider it as quite unique. I mean, where do you come across a veggie that has it's own thickening qualities in this form? That must be the 'gum' in the Gumbo.</p><p>My boyfriend and I really had fun in the kitchen last night, I'll give you a bit of a run down -</p><p></p><p>We soaked some 1/4" cut okra in salt water for 1/2hr, as it started gelling we popped it into a bag of cornmeal and then into cornmeal+flour (as Wewild suggested) and then deep fried it. The batter stuck on well. It would seem that as soon as the Okra comes into contact with salt or water it starts to release it's gel.</p><p></p><p>We then sliced a couple of pods in half (lengthways), poured some olive oil over it and added salt + pepper. Popped it under the grill until crispy and then squeezed some lemon juice over them.</p><p></p><p>Then we steamed some 1/2" slices, added butter, salt+pepper and lemon juice again. I remember learning in HS that if you add lemon juice (acid) to fish it breaks down the gelatine and thus speeds up the cooking process so I thought if I add lemon to the Okra it may stop gelling <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite7" alt=":p" title="Stick out tongue :p" loading="lazy" data-shortname=":p" /> it works.</p><p></p><p>Lastly, we fried up a mix of okra, red onion, garlic, ginger, brinjal, pepper, tomato and cumin seeds. This was really good.</p><p></p><p>I think I need a rest from Okra for now :shock: will continue next weekend with a soup for our chilly weather <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite8" alt=":D" title="Big grin :D" loading="lazy" data-shortname=":D" /> .</p></blockquote><p></p>
[QUOTE="alisonb, post: 836519, member: 13050"] Fibre glass :shock: I may have to reconsider the planting aspect of this slimey little veggie. I have come to the conclusion that you either love or hate Okra. When I started this experiment I must say it did not impress me at all, now I consider it as quite unique. I mean, where do you come across a veggie that has it's own thickening qualities in this form? That must be the 'gum' in the Gumbo. My boyfriend and I really had fun in the kitchen last night, I'll give you a bit of a run down - We soaked some 1/4" cut okra in salt water for 1/2hr, as it started gelling we popped it into a bag of cornmeal and then into cornmeal+flour (as Wewild suggested) and then deep fried it. The batter stuck on well. It would seem that as soon as the Okra comes into contact with salt or water it starts to release it's gel. We then sliced a couple of pods in half (lengthways), poured some olive oil over it and added salt + pepper. Popped it under the grill until crispy and then squeezed some lemon juice over them. Then we steamed some 1/2" slices, added butter, salt+pepper and lemon juice again. I remember learning in HS that if you add lemon juice (acid) to fish it breaks down the gelatine and thus speeds up the cooking process so I thought if I add lemon to the Okra it may stop gelling :P it works. Lastly, we fried up a mix of okra, red onion, garlic, ginger, brinjal, pepper, tomato and cumin seeds. This was really good. I think I need a rest from Okra for now :shock: will continue next weekend with a soup for our chilly weather :D . [/QUOTE]
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