Okra (frozen)

[Guest guest]

Fellow Veggies,

 

In my quest to find new vegetables to experiment with, I decided to get some

okra. I've tasted it in other recipes at restaurants and liked it. However,

the only type available where I am is the frozen kind. I bought a bag that I

would like to use in my homemade soup but first I thought I'd try it out over

rice. I put the frozen okra in a tiny bit of water, brought it to a boil,

then simmered it for a few minutes as the package said. After a few minutes

it looked and tasted good, but just a few short minutes later the okra was

oozing a clear, slimy gel. Sorry to sound so graphic but that is the only

way I can decribe it. I then put it over the rice, but the gel trailed off

of every forkful. What did I do wrong or is the typical of okra? I

personally think I may have overcooked it.

 

If I put it in my soup today, will it do the same thing? Would it be better

to drop the frozen okra into the broth towards the end of the cooking or at

the start, so the gel cooks itself off?

 

Help!

Christine

[Guest guest]

Possibly it was overcooked, but the oozing is typical of okra I believe. It

happens to me alot. I usually roast mine in the oven, to keep it as firm as

possible. You could try to put it in the broth for the least amount of time

as possible. That might work, but generally I think that the oozing is

typical of the veggie.

Good Luck! Beth =)

[Guest guest]

Hello Christine and everyone.,

I'm a Japanese colledge student and I like vegetables very much! I started

this mail magazine for studying English,but it is very interesting ,so I can

enjoy reading English.I'm happy I can learn many recipes or defference

between British and US.

 

Well, in Japan we use okra frequently but I have never seen fronzen one. We

buy raw okra and moisten with steam. In this case, we chop it, add some soy

sause, mix well and eat with rice, or eat them whole with dip. This is a

kind of salad. We heat it when we cook curry or stew vegetable.

So, if you use okra, you had better not overcook. I don't know frozen one

and the minutes which the package said, but we don't boil okra but moisten

with steam.

 

I like okra and I hope you can eat delisious okra.

I'm sorry if there are some mistakes of grammar etc. Thank you for reading

my letters in a clumsy style.

Izumi

> Fellow Veggies,

>

> In my quest to find new vegetables to experiment with, I decided to get

some

> okra. I've tasted it in other recipes at restaurants and liked it.

However,

> the only type available where I am is the frozen kind. I bought a bag

that I

> would like to use in my homemade soup but first I thought I'd try it out

over

> rice. I put the frozen okra in a tiny bit of water, brought it to a boil,

> then simmered it for a few minutes as the package said. After a few

minutes

> it looked and tasted good, but just a few short minutes later the okra was

> oozing a clear, slimy gel. Sorry to sound so graphic but that is the only

> way I can decribe it. I then put it over the rice, but the gel trailed

off

> of every forkful. What did I do wrong or is the typical of okra? I

> personally think I may have overcooked it.

>

> If I put it in my soup today, will it do the same thing? Would it be

better

> to drop the frozen okra into the broth towards the end of the cooking or

at

> the start, so the gel cooks itself off?

>

> Help!

> Christine

>