2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Okra was discovered around Ethiopia in the 12th century BC and was cultivated by the ancient Egyptians. Okra is a great source of valuable nutrients. It is a good source of vitamin C.
It is low in calories and fat free. Okra is available all year round, with its peak season in the summer months. However, it can be found on the market almost always frozen or fresh.
The taste of okra allows it to be added to many different recipes. Okra is often used as a thickening agent in soups and stews, thanks to its sticky core. However, okra can be steamed, boiled, pickled, sauteed, or fried or breaded.
The first thing you need to know before you start cooking okra is that it is a sensitive vegetable and should not be cooked in pans and pans made of iron, copper or brass, as the chemical properties of these metals make okra turn black..
If your okra is stored in the refrigerator, before you start cooking, take it out and let it warm to room temperature. Maybe after taking it out of the fridge, it will look slightly damp, so let it dry.
Cut the okra into circles, diagonally or into long slices. After cutting it in the shape you want, it is good to put it in the sun for at least 30 minutes to dry and to evaporate some of the excess moisture in it. The other alternative is to leave it in the kitchen at room temperature for 1 hour.
Okra is cooked quickly and due to this fact it is processed over a moderate heat. When sautéing okra, be sure to spread it evenly in the pan. If it is crowded, the okra will start sweating and releasing moisture (mucus).
Add salt to the okra after you have cooked it. To add salt, let the okra is completely ready and after removing it from the heat, sprinkle it with salt to taste and stir quickly. If you add salt at the beginning of the cooking process or during it, it can release moisture (mucus).
Never cover the pan while the okra is cooking. Covering and causing steam will cause unwanted moisture.
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