Okra Minus The Mucus

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August  1, 2012
5 Comments

Ever wondered why okra can be so, well, gross? When cooked incorrectly, this veggie can transform from a geometric pod into a brown, slimy mess. Turns out, this textural problem is due to a gelatinous substance called mucilage that is secreted when the plant is sliced open. This nasty-sounding compound is what makes okra such a great thickener in gumbo…and what makes it such an unwelcome component of certain well-meaning CSA stir fries served at vegan tables.

Not that we're knocking the veggie (or vegan communes—we think you're great!) but there is a better way to do okra. According to NPR's The Salt, okra is best prepared flash-fried. A quick cooking will negate the effects of the mucilage, giving the pods delicate flavor a chance to shine.

Still not sure how to cook it? Check out Coby Ming's recipe for Quick-Fried okra at the link below:

Okra: Love The Veggie, Lose The Slime from The Salt

See what other Food52 readers are saying.

  • shortcutmaster
    shortcutmaster
  • avimom
    avimom
  • HalfPint
    HalfPint
  • susan greeley
    susan greeley
  • Kenzi Wilbur
    Kenzi Wilbur
Katy K

Written by: Katy K

I'm a writer/editor based out of Somerville, Massachusetts. In addition to blogging for Food 52, I also work as the community manager of MSN's Postbox Boston and as the editor of Milkshake.com. I'm obsessed with food, art and anything that combines the two. My favorite recipes are simple and fresh (like beet salad with arugula and goat cheese). When I'm not working or cooking, I can be found on my hands and knees in the backyard, trying to coax carrots out of the dirt.

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5 Comments

shortcutmaster
shortcutmaster August 3, 2012
Yes slime is positively not nice to either look at, touch or taste so we have to get rid of it. My way is simple. Wash the okra- drain out the water - towel dry by rolling it around in a cloth - chop.
Now place the chopped okra in a baking tin and sprinkle 2 tablespoons of oil on it. Mix the oil into the okra with your fingers. Bake at 200 deg C for 10 mins in a preheated oven. Leave for about 10 minutes in the cooling oven. You will never have slime!
 
avimom
avimom August 2, 2012
If you saute it long enough, the slime does go away. I love it that way with roasted tomatoes and parm.
 
HalfPint
HalfPint August 1, 2012
I really like okra. It actually has a very subtle almost peppery flavor when it isn't slimy, but then I kind of like the slime :)
 
susan G.
susan G. August 1, 2012
Do any of us really need to hear about mucus with food?
 
Kenzi W.
Kenzi W. August 1, 2012
We hear that. The gummy substance inside of okra that is released during the cooking process is actually called 'mucilage' though, so all puns/references there were as good as unavoidable!