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  #1  
Old 02-08-2017, 01:34 PM
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Default Fried Okra

Simple and easy side. Was going to have it with supper but it ended up as an appetizer. I cheated and bought frozen okra already breaded. Threw some S&P on it once it was done.








Thanks for looking.
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  #2  
Old 02-08-2017, 01:50 PM
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Fried is about the only way I'll eat okra besides in gumbo. Never been a big fan of the slime. But yours looks great.
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  #3  
Old 02-08-2017, 02:09 PM
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Lookin' good. Love fried okra.

Okra's not slimy if cooked right. We have stewed maters and okra often.
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Old 02-08-2017, 02:11 PM
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Quote:
Originally Posted by BYBBQ View Post
Lookin' good. Love fried okra.

Okra's not slimy if cooked right. We have stewed maters and okra often.
What he said! /\

Looks Good!!!!
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  #5  
Old 02-08-2017, 02:20 PM
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yep, good!! give me a bit of ranch dip please!!
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  #6  
Old 02-08-2017, 02:27 PM
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Default

Quote:
Originally Posted by BYBBQ View Post
Lookin' good. Love fried okra.

Okra's not slimy if cooked right. We have stewed maters and okra often.
If yer looking for the science of this..okra’s pH is “basic”. Practical demo..put a little bleach (strong base) on your finger and wash it off. Notice the “slimy” feeling that hangs around longer than like soap would?

Well..cooking with tomato (acid) counteracts the base chemistry of okra..reducing the “slimies”.

Soo..use okra in acidic dishes, or perhaps a vinegar soak? might help.

Back to my cocktail
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  #7  
Old 02-08-2017, 03:15 PM
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That looks great Becky! I haven't had fried okra in a long thyme, and I do love it. Unfortunately, the faces we feed don't see the need.
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  #8  
Old 02-08-2017, 03:20 PM
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Default

Quote:
Originally Posted by Richtee View Post
If yer looking for the science of this..okra’s pH is “basic”. Practical demo..put a little bleach (strong base) on your finger and wash it off. Notice the “slimy” feeling that hangs around longer than like soap would?

Well..cooking with tomato (acid) counteracts the base chemistry of okra..reducing the “slimies”.

Soo..use okra in acidic dishes, or perhaps a vinegar soak? might help.

Back to my cocktail
Thanks for the science.... perhaps that is why it was always slimy... not enough acid. Good to know
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  #9  
Old 02-08-2017, 03:36 PM
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Thanks, All. I was always taught that if you cook it with very high heat that will get rid of the slim. When I make gumbo I will saute it for a few minutes in a hot pan and that seems to take care of it. I have also heard you can soak in vinegar a few minutes before cooking but that I have not tried.

What do you say, Smoke Freak? I know y'all eat a lot of okra in the summer.
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  #10  
Old 02-08-2017, 05:38 PM
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Quote:
Originally Posted by sweet_magnolia View Post
Thanks, All. I was always taught that if you cook it with very high heat that will get rid of the slim. When I make gumbo I will saute it for a few minutes in a hot pan and that seems to take care of it. I have also heard you can soak in vinegar a few minutes before cooking but that I have not tried.

What do you say, Smoke Freak? I know y'all eat a lot of okra in the summer.
I say it's not cheating to use frozen okra in the winter...Not like I can stroll to the backyard and pick a few in February

I like it fried or grilled...The wife and son will eat it anyway they can get it...Boiled, pickled, whatever...Not for me...Heck I have seen them eat very small and fresh ones straight out of the garden...

Actually I have never noticed the slime thing on any cooked okra but slicing it up can get to be a snotty mess...
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Old 02-08-2017, 09:07 PM
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we good on that Sister!...any gig is gig on!
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Old 02-08-2017, 10:44 PM
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Never had it, or seen it that I recall

It sure looks tasty though Becky!
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