Guest guest Posted September 20, 2009 Report Share Posted September 20, 2009 Actually isn't the "slime" part of the thickening of a good gumbo? I haven't tried cooking anything else except gumbo (another Cajun casserole using Cajun veggies); as I said, my experience is pretty limited when it comes to this one. Peggy __________ Find custom shirts that suit you to a "t"! Click now! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 20, 2009 Report Share Posted September 20, 2009 I agree. The supposed slime has never bothered me. It's present mostly when you slice the okra and goes into thickening the gumbo as it cooks. My preferred method of cooking plain okra is to roast it whole. It comes out completely unslimy and delicious. Plus, it can be cooked without any oil at all (which I found out after posting this: http://blog.fatfreevegan.com/2006/08/roasted-okra.html ). I've had a great okra crop this year, so lots of roasted okra! When I'm going to be cutting them and then " frying " them, I make sure to dry them completely first, and that helps with the slime issue.Susan------------------------- Susan VoisinFatFree Vegan Kitchenhttp://blog.fatfreevegan.comhttp://www.facebook.com/FatFreeVegan-------------------------- On Sun, Sep 20, 2009 at 8:23 AM, <pkinnetz wrote: Actually isn't the " slime " part of the thickening of a good gumbo? I haven't tried cooking anything else except gumbo (another Cajun casserole using Cajun veggies); as I said, my experience is pretty limited when it comes to this one. Peggy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 20, 2009 Report Share Posted September 20, 2009 It's funny...as a child I thought okra was slimy & gross, so it's a vegetable that I am slowly rediscovering. I too love it roasted. It is also good in Indian preparations where the slime does indeed thicken up the sauce.-ErinSent from my iPhoneOn Sep 20, 2009, at 10:42 AM, Susan Voisin <susan wrote: I agree. The supposed slime has never bothered me. It's present mostly when you slice the okra and goes into thickening the gumbo as it cooks. My preferred method of cooking plain okra is to roast it whole. It comes out completely unslimy and delicious. Plus, it can be cooked without any oil at all (which I found out after posting this: http://blog.fatfreevegan.com/2006/08/roasted-okra.html ). I've had a great okra crop this year, so lots of roasted okra! When I'm going to be cutting them and then "frying" them, I make sure to dry them completely first, and that helps with the slime issue.Susan------------------------- Susan VoisinFatFree Vegan Kitchenhttp://blog.fatfreevegan.comhttp://www.facebook.com/FatFreeVegan-------------------------- On Sun, Sep 20, 2009 at 8:23 AM, <pkinnetz (AT) juno (DOT) com> wrote: Actually isn't the "slime" part of the thickening of a good gumbo? I haven't tried cooking anything else except gumbo (another Cajun casserole using Cajun veggies); as I said, my experience is pretty limited when it comes to this one. Peggy Quote Link to comment Share on other sites More sharing options...
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