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so long

so long

Posting Machine
Dec 16, 2015
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DER HÖRNCHENMEISTER said:
I love Okra! I always have to travel to specific Indian/African Foodstores but it's so worth it. It Iastes so nice and most most iantly it sits really well in the stomach.

The way I always did it was washing the pieces first, then you cut them up into pieces (don't make them too short, they need to be lying on the green outside in the pan), then heat oil, not too much, and insert ihe Okra. G
them proper heat, best if they get brown spots (like a piece of meat would from the heat) and become a bit soft. By then I usually get impatient and have to eat them :)

--> Okra with Cheese is the 'healthy' Mac&Cheese ! ;) great breakfast
Click to expand...
sorry for the many autocorrect mistakes, my phone does that...
I would say cut the pieces about a tiny bit shorter than an Inch (or, 2cm long).
The washing and the frying in oil magically makes the Okras not slimy somehow
 
Rambo John J

Rambo John J

Baker Team
First 100
Jan 17, 2015
76,533
75,708
DER HÖRNCHENMEISTER said:
I love Okra! I always have to travel to specific Indian/African Foodstores but it's so worth it. It Iastes so nice and most most iantly it sits really well in the stomach.

The way I always did it was washing the pieces first, then you cut them up into pieces (don't make them too short, they need to be lying on the green outside in the pan), then heat oil, not too much, and insert ihe Okra. G
them proper heat, best if they get brown spots (like a piece of meat would from the heat) and become a bit soft. By then I usually get impatient and have to eat them :)

--> Okra with Cheese is the 'healthy' Mac&Cheese ! ;) great breakfast
Click to expand...
I love Okra....Very healthy for ya

My lady hates it
I love her face when I talk about loving it
 
silentsinger

silentsinger

Momofuku
Jun 23, 2015
21,038
14,457
DER HÖRNCHENMEISTER said:
sorry for the many autocorrect mistakes, my phone does that...
I would say cut the pieces about a tiny bit shorter than an Inch (or, 2cm long).
The washing and the frying in oil magically makes the Okras not slimy somehow
Click to expand...
Haha, you're fine. I understood. Cheers for the tip.

I like it in Gumbo but I can never really get the consistency right.
 
so long

so long

Posting Machine
Dec 16, 2015
1,282
2,024
Frank Armitage said:
I love Okra....Very healthy for ya

My lady hates it
I love her face when I talk about loving it
Click to expand...
what about it doesn't she like? the taste? or also the slime part?
If so, a last thing you can do is take her to an Indian restaurant and order an Okra Curry (bhindi curry). That won't be slimy at all
 
Rambo John J

Rambo John J

Baker Team
First 100
Jan 17, 2015
76,533
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DER HÖRNCHENMEISTER said:
what about it doesn't she like? the taste? or also the slime part?
If so, a last thing you can do is take her to an Indian restaurant and order an Okra Curry (bhindi curry). That won't be slimy at all
Click to expand...
Probably the slime part...But even when not slimy she still has a phobia I think

although she eats lots of wild stuff and is a very healthy eater

Mental block IMO

Will try the Okra Curry, probably have to eat most of it myself though haha
 
Onetrickpony

Onetrickpony

Stay gold
Nov 21, 2016
14,039
32,291
Otis Driftwood said:
Any tips on cooking okra so it isn't slimy? I like the taste of it but not the texture. I've looked at Jamie tips etc but would rather know it from someone I interact with.
Click to expand...
Make sure it is completely dry on the outside (pat it down with paper towels, moisture promotes slime) and cook it quickly with high heat.
 
mysticmac

mysticmac

First 1025
Oct 18, 2015
16,373
18,820
Spaghetti & meatballs: Ground turkey, spinach and feta


Chili: Chorizo & bacon, kidney beans & black beans, peppers & onion, jalapeno, etc.


Meal prep fin.
 
mysticmac

mysticmac

First 1025
Oct 18, 2015
16,373
18,820
Double decker smash burger with caramelized onion and ketchup, oozing with cheese. Not pictured, sweet potato fries.
 
B.D.

B.D.

Well-Known Member
Nov 8, 2018
243
574
Frank Armitage said:
that is rocking man
love a proper beef stew
Click to expand...
It takes 2 days to make it right.

Season the meat with rough cracked black pepper and kosher salt. A pinch or 2 of garlic powder. Brown the meat with olive oil (not extra virgin) to like, just south of "burned" and then deglaze the pan with a good red wine, or brandy if you want to follow the recipe properly, but I've found merlot makes it better. Get all those brown bits off the bottom. Then add beef bone broth to the deglazed pan and bring it to a low boil. Add fresh thyme and a bay leaf. Stick it in a 350° oven for 2 to 3 hours.

Let cool, skim fat, remove bay leaf, and refrigerate overnight.

Next day, before serving, quarter a whole yellow onion. Melt about 3tbsp of very good quality French salted butter (I like President cultured butter). Let it melt in the pan and just about brown, but it should smell a little nutty. Then add onions. Let them sear and blister, getting brown around the edges. If you use merlot and need to "sweeten" it a bit, add some red onion too. When the onions are brown and blistered, remove and add some finely diced garlic. Hot butter should have that ready for the meat in about 20-30 seconds. Add meat, toss to cover, add broth, and warm over low heat to a slow boil.

While you're doing that, cut a thick slab of a crusty French loaf, and toast until it's almost a crouton. Cover it with shredded gruyere cheese and then I brown and blister that cheese with a pastry torch. Put that on the bottom of the bowl. Add chunks of meat, pour stew over, and garnish with more fresh chopped thyme and parsley.

Serve and enjoy.

I only do it once or twice a year. But goddamn, it's worth it.
 
Rambo John J

Rambo John J

Baker Team
First 100
Jan 17, 2015
76,533
75,708
B.D. said:
It takes 2 days to make it right.

Season the meat with rough cracked black pepper and kosher salt. A pinch or 2 of garlic powder. Brown the meat with olive oil (not extra virgin) to like, just south of "burned" and then deglaze the pan with a good red wine, or brandy if you want to follow the recipe properly, but I've found merlot makes it better. Get all those brown bits off the bottom. Then add beef bone broth to the deglazed pan and bring it to a low boil. Add fresh thyme and a bay leaf. Stick it in an oven for 2 to 3 hours.

Let cool, skim fat, remove bay leaf, and refrigerate overnight.

Next day, before serving, quarter a whole yellow onion. Melt about 3tbsp of very good quality French salted butter (I like President cultured butter). Let it melt in the pan and just about brown, but it should smell a little nutty. Then add onions. Let them sear and blister, getting brown around the edges. If you use merlot and need to "sweeten" it a bit, add some red onion too. When the onions are brown and blistered, remove and add some finely diced garlic. Hot butter should have that ready for the meat in about 20-30 seconds. Add meat, toss to cover, add broth, and warm over low heat to a slow boil.

While you're doing that, cut a thick slab of a crusty French loaf, and toast until it's almost a crouton. Cover it with shredded gruyere cheese and then I brown and blister that cheese with a pastry torch. Put that on the bottom of the bowl. Add chunks of meat, pour stew over, and garnish with more fresh chopped thyme and parsley.

Serve and enjoy.

I only do it once or twice a year. But goddamn, it's worth it.
Click to expand...
what love you put in, you get out
sounds and looks amazing
 
B.D.

B.D.

Well-Known Member
Nov 8, 2018
243
574
Frank Armitage said:
what love you put in, you get out
sounds and looks amazing
Click to expand...
I do maybe, I don't know.... 2? dishes inside the house (not on the grill) that are "signature" dishes that I mastered. This is the "main" one, it took me a few years to get it perfect. So, yeah, it's pretty damn good, and thanks for the compliment.
 
Rambo John J

Rambo John J

Baker Team
First 100
Jan 17, 2015
76,533
75,708
B.D. said:
I do maybe, I don't know.... 2? dishes inside the house (not on the grill) that are "signature" dishes that I mastered. This is the "main" one, it took me a few years to get it perfect. So, yeah, it's pretty damn good, and thanks for the compliment.
Click to expand...
Range or quantity doesn't define a cook
Taste does

Cooks that cook 5-6 days a week deserve respect though, no doubt
 
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