When cooking okra in a bit of water, the water becomes gooey. What does the okra release that makes the water slimy? Would the goo have other culinary uses (as an additive to thicken sauces or ...
How can I adjust my recipe for étouffée to prevent the addition of okra to it from making the dish too gummy?
This is my recipe for étouffée: 4 Tbsp butter 4 Tbsp flour 1/2 cup chopped celery 1/2 cup minced bell pepper 2 toes minced garlic 1/2 cup chopped green onion 3 Tbsp chopped parsley 1/2 ...
I had a few handfuls of fresh Okra delivered with the last CSA delivery. I'm looking for an interesting way to cook a dish featuring it. I also have: One eggplant Some pumpkin One leek Lots of ...