Cooking with Okra
Okra lovers are assumed to
have developed their passion for the pods via regional osmosis: “We’re from the
South; of course we love okra.” Not true. In fact, most Southern treatments of
the oft-maligned vegetable
could be construed as a deliberate effort to ensure no one will ever like it.
Overcooked in tomato-based stews to bring out its slimy texture; pickled in
vinegar to give it all the appeal of a rubber eraser; deep-fried to obscure any
hints of greenness-is it any wonder okra suffers such ignominy?
I
grew up loving okra in spite of the brutalities heaped upon it by cooks back
home in Texas. As a chef, I have what I think is the perfect way to cook
okra-which is much like any other green vegetable. I give it a quick pan sauté
in a hot skillet. Timing is essential, as a couple minutes too long will
encourage the unappealing stringy quality. What comes out is a crisp, green,
crunchy, yet tender green vegetable that is the essence of summer.
Read Complete Cooking Instruction Here
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