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Okra Cooking Tips


Sliced Okra

Sliced Okra

Photo by Cynthia Nelson

Here are five tips for slime-free okra.

  1. If your okra was refrigerated, bring it to room temperature first and pat it drying before slicing or cooking the okra.

  2. Cut okra into rounds, diagonally or long slices. Once cut, put into the sun for at least 30 mins to dry and remove some excess moisture. Alternately, leave it on your countertop at room temperature for 1 hour.

  3. Okra cooks up quickly, so cook it on moderately high heat. When sautéing okra, be sure that it is spread out in an even layer in the pan. If the pan is over crowded, the okra will begin to sweat and release moisture (slime).

  4. Add salt to okra only when it is just finished cooking. To add the salt, let the okra cook completely, remove it from the heat and then sprinkle salt to taste and toss quickly. If you add the salt at the beginning of the cooking process or during, it can result in a release of moisture (slime).

  5. Never cover the pan while the okra is cooking. Covering the pot will cause steam and unwanted moisture.

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