|
�
 |
Common
Names: |
Okra, Ladies fingers, bhindi, gumbo |
| Family: |
Malvaceae |
| In
Season: |
Early
Summer to Autumn |
| Buying: |
Choose stems which are firm, not bendy, which snap
cleanly and which are no longer� than 5 - 7.5cm/2 - 3 inches.
Larger pods tend to be tough. |
| Storing: |
Unwashed
in a paper bag up to� 3 days in the
refrigerator or in a cool, dark, dry� place. |
| Serving Allowances: |
100g/4oz
Per Person |
�
Basic
- Preparing Okra
�
Cut off a small piece from both the stalk and
tip of each okra. If the pods are very� "fuzzy," rub them lightly with a
kitchen towel to remove some of the unwanted fuzz. Wash and dry
well before using.
�
Optional
Preparations/Cuts �(see Main Vegetable Preparation Page for�
explanations and photos)
�
|
Baton |
Brunoise |
Chunk |
Cube |
Dice/chop |
Grate |
Julienne |
| x |
x |
x |
x |
x |
x |
x |
| � |
� |
� |
� |
� |
� |
� |
|
Matchsticks |
Mashed |
Paysanne |
Pur�ed |
Shred |
Slice |
Sulfrino |
| x |
x |
x |
x |
x |
Y |
x |
|
�
|
�
Suitable methods
and timing for cooking Okras
|
| � |
� |
� |
|
Bake/Roast |
y |
Whole� =� 15 minutes� Coat with oil. |
|
Boil |
y |
Whole� =�� 7 - 10 minutes
|
|
Fry/Saut� |
y |
Whole � =� coat with flour� - 5 - 10 minutes�
until golden brown
|
|
Grill |
y |
Whole� =� 10 - 15 minutes� Brush with oil.
|
|
Microwave |
y |
Slices� = �2-3 minutes
(225g/8oz) |
|
Steam |
y |
Whole, �Slices � =��
8 - 10 minutes
|
|
Stuff |
x |
� |
|
|
