Timeline for Are there alternatives to okra as a thickening agent?
Current License: CC BY-SA 4.0
7 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Nov 20, 2018 at 18:28 | history | edited | PoloHoleSet | CC BY-SA 4.0 |
edited so it doesn't look like "file"
|
| Jun 22, 2012 at 11:40 | comment | added | Satanicpuppy | Frozen okra is perfectly acceptable for a gumbo or stew. It's very unlikely anyone will be able to tell the difference, and yea, even in the south, fresh okra's not that great year round. | |
| Jun 19, 2012 at 11:40 | comment | added | baka | @HorusKol: File powder is dry and shelf stable at room temperature, so you could at least mail order it and not have to worry about it losing anything in shipping. | |
| Jun 19, 2012 at 3:13 | comment | added | FuzzyChef | Did you try for frozen okra? That's how we get it year-round in the States. Anyway, second the recommendation for file powder. | |
| Jun 19, 2012 at 2:31 | comment | added | user6150 | I'm in Australia - okra is apparently available in India/Asia, but as I said, I had trouble sourcing it. I'm not sure that file would be any easier, unfortunately. | |
| Jun 19, 2012 at 2:22 | comment | added | Sobachatina | Good answer. Okra loves warm weather. The warmer the better. | |
| Jun 18, 2012 at 23:14 | history | answered | baka | CC BY-SA 3.0 |