Bob Muncie said...

> Nancy2 wrote:
>> On Oct 8, 7:31 am, Bob Muncie > wrote:
>>> Andy wrote:
>>>> john royce said...
>>>>> What is the best way to cook Ockra (ladies fingers) so as to
>>>>> minimize the slimy texture?
>>>> When you google a successful method to minimize slime, get back to
>>>> us. Andy
>>> I don't know what you guys are talking about. When I fry okra in the
>>> skillet, or deep fry (been a long time since I've used that method),
>>> no slime is left.
>>>
>>> Bob
>>
>> The okra I mistakenly tried because a friend said I would love it deep
>> fried, was slimey on the inside, not the outside.
>>
>> N.
>
> Nancy - If I were to make it for you, you would not find it "slimy". I
> know because the first time I had okra, it was *very* slimy, and left me
> with an impression I'd never want to try it again.
>
> But a good fry, or a dry style oven bake would likely change your mind.
>
> It did change mine.
>
> I love the flavor, hate the slime.
>
> Bob


Bob,

Way back in time, <G> there was a Gumbo cook-along that I took part in.

Andy's Gumbo v1.0

I'd read up on a dozen and more recipes and got lots of negatives and
warnings about okra slime, so I used filé powder as the
finishing/thickening agent. Not 100% authentic gumbo but not slimy either.

I do wonder if I'd used okra as the called for ingredient, would I have
noticed slime in the finished dish? Probably not.

Best,

Andy