How to cook okra correctly

Question: 

How can I cook okra without it getting a slimy texture?

Answer: 

I am an okra-lover, slime and all. But many guests find the mucilaginous texture off-putting and, as a result, the vegetable may not have the prominence on menus that it deserves.

That squeamishness is too bad because okra is affordable, healthy (low fat, decent fiber, Vitamins A, C, and K, folates and minerals), its unique shape and plump round seeds can make for a cool presentation, and it can be cooked with a variety of methods—stewed, sautéed, roasted, fried, to name a few.

Thomas Smyth, a New Hope, PA-based chef and innkeeper prefers using okra in soups and stews like the traditional gumbo, where one can embrace the gummy texture, but recommends frying for those who want to minimize the slime. Roasting or frying the okra whole rather than cut can also help with the texture.

Selecting smaller younger pods, storing in a warmer part of the refrigerator and minimizing storage time will also aid in product quality. Some cooks swear by rinsing the mucilage off of cut okra before preparing.

At Devi restaurant in New York, Chef-Owner Suvir Saran prepares a slimeless okra that is the best I have had. The okra is julienned, fried, and tossed with red onion, tomato, spices and lemon juice.  It will convert even the most okra-phobic guest.

Want to ask advice guy a question?

Refresh Type the characters you see in this picture. Type the characters you see in the picture; if you can't read them, submit the form and a new image will be generated. Not case sensitive.  Switch to audio verification.

Today's top stories

1
Domino’s has added a new layer to its technological lineup: order tracking via Apple Watch. Though the pizza chain’s Apple Watch app, launched Tuesday, does not have ordering capabilities, it allows...
2
Sentinel Capital Partners has expanded its diversified portfolio of restaurant brands through the acquisition of a controlling interest in the Fazoli’s fast-Italian concept from Sun Capital Partners...
3
Moe’s Southwest Grill today announced the appointment of Dominic Losacco to Vice President of Global Marketing. Prior to joining the Mexican fast-casual chain, Losacco most recently served as Chief...
4
The Indianapolis-area home of Subway pitchman Jared Fogle was raided by police early this morning in what local TV station WTHR said was part of a child-pornography investigation. A WTHR reporter at...
5
Despite the industry’s push for takeout, delivery and catering sales, consumers are increasingly eating inside restaurants, according to a new NPD Group report. The study found that dine-in visits...
6
In the wake of Donald Trump's controversial comments about Mexican immigrants, foodies are calling for chef Jose Andres to back out of his deal to open a new restaurant at the Trump International...
7
A federal judge on Monday extended a temporary injunction requiring the owner of two McDonald's restaurants, one in Little Rock and the other in North Little Rock, to comply with federal labor laws...
8
Starbucks has added an omega-3-rich packaged meal as part of the coffee chain’s ongoing effort to provide more food options. Also new on the menu is a barbecued-brisket sandwich, intended for...
9
Shake Shack has added a chicken sandwich to its menu at its three Brooklyn locations for a limited time, following much speculation that the chain would begin serving the protein in a new menu item...
10
The dynamics shaping what happens inside a restaurant are constantly changing, from technological advances to shifts in the preferences of the young people who traditionally dominate the hourly...