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re: Best ways to cook okra
Posted on 9/21/22 at 12:29 pm to Oilfieldbiology
Posted on 9/21/22 at 12:29 pm to Oilfieldbiology
I enjoy a succotash with onion, tomato, okra, and sausage. Serve over rice.
0
Posted on 9/21/22 at 12:57 pm to Oilfieldbiology
I like it cut up and sauteed with onion and tomato. Wife loves it whole and sauteed with olive oil and fresh garlic.
Posted on 9/21/22 at 1:25 pm to vistajay
Fried is seriously overrated. Its my favorite green vegetable. I like it grilled or roasted, but stewed with tomatoes is greatness too.
Posted on 9/21/22 at 4:59 pm to Oilfieldbiology
quote:You may need to fertilize next season. My 5 plants made an average of 6-8 pods per day.
My plant produces 3-4 pods every 2 weeks
Posted on 9/21/22 at 5:05 pm to Oilfieldbiology
On a side note- does anyone have friends or relatives that call it “okry”?
Posted on 9/21/22 at 5:16 pm to SlickRick55
quote:
Smothered okra with tomatoes and shrimp.
Amen!
Also in gumbo for us!
Posted on 9/21/22 at 6:43 pm to Nawlens Gator
If you ever get enough to freeze, do it raw!
Posted on 9/21/22 at 9:48 pm to Oilfieldbiology
grilled is good for me
Posted on 9/21/22 at 10:19 pm to Oilfieldbiology
Slight variation on roasted okra- preheat convection oven to 400, place sheet pan in oven to heat. Slice okra lengthwise. Put olive oil and spices(I like curry or tandoori spice ) in a bowl, toss okra till coated . Throw on to hot pan and roast for 20 mins or so. Really tasty
Posted on 9/21/22 at 11:02 pm to Oilfieldbiology
Put it in seafood gumbo.
Posted on 9/22/22 at 6:30 am to SlickRick55
Lol. My grandmother called it okry. Fond memories. Thanks for posting.
Posted on 9/22/22 at 7:08 am to Oilfieldbiology
Stewed with tomatoes. I usually make a big batch and freeze then I can use it in other dishes or just eat my itself.
Posted on 9/23/22 at 9:33 am to Powerman
Thank you all for the responses. I tried stewing it with tomatoes, red onions, corn, and jalapeños in chicken stock. I ended up stewing it for around 2.5 hours and the sauce and corn were incredibly delicious.
However, the okra was still woody and tough.
2 things,
1. when you cook/stew your okra do you cook the pointed tips or just toss those?
2. When are you supposed to pick okra? How big? The ones I cooked I let grow to about 3”+ long. Am I letting them get too big/waiting too long to cook them after picking?
However, the okra was still woody and tough.
2 things,
1. when you cook/stew your okra do you cook the pointed tips or just toss those?
2. When are you supposed to pick okra? How big? The ones I cooked I let grow to about 3”+ long. Am I letting them get too big/waiting too long to cook them after picking?
Posted on 9/23/22 at 9:47 am to Oilfieldbiology
quote:
the okra was still woody and tough.
You're picking them too big. 2.5" - 3" is as big as you want (not what she said).
Posted on 9/23/22 at 9:52 am to Oilfieldbiology
quote:
3-4 pods every 2 weeks
Seems like the right amount to add to something like jambalaya, where it’s not the star of the dish.
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