Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
16 hours ago, Neely said:I saw small ( 3 inches) fresh okra at the market and bought some to try again having had bad experiences with slime previously .
You might want to check this out. I remembered that Suvir used to make a wonderful okra dish at his long-gone restaurant here in NYC; sure enough, he's referenced in the article.
https://www.foodandwine.com/cooking-techniques/how-cook-okra
Also this: https://www.seriouseats.com/fried-okra-recipe-8770194
14 hours ago, Neely said:I saw small ( 3 inches) fresh okra at the market and bought some to try again having had bad experiences with slime previously .
You might want to check this out. I remembered that Suvir used to make at wonderful okra dish at his long-gone restaurant here in NYC; sure enough, he's referenced in the article.
https://www.foodandwine.com/cooking-techniques/how-cook-okra
Also this: https://www.seriouseats.com/fried-okra-recipe-8770194
By Honkman,
