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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Help, I used too much okra!
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Help, I used too much okra!  This thread currently has 553 views. Print Print Thread
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TJ
Tuesday, December 27, 2011, 4:53am Report to Moderator Report to Moderator

54% Nomad
Kyosha Nim
Posts: 3,486
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Location: Midvale, UT, USA
Age: 39
I made a turkey stew today.  It mostly turned out fine except for the excessive okra (as you may have suspected from reading the thread title).  I made the stew by cooking of a 5 lb. turkey roast, about 4 cups of frozen broccoli florets, and a 1 lb. bag of frozen cut okra in a slow cooker with salt and an Italian seasoning herb mix.  The stew has a good taste at start but the more I eat, the more I notice the slimy texture and odd taste the okra has added.

What can I do to balance out or compliment all the okra I used?
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gulfcoastguy
Tuesday, December 27, 2011, 4:59am Report to Moderator Report to Moderator

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Kyosha Nim
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You need an acidic component. Unfortunately okra is traditionally served with stewed tomatoes around here because the acid cuts the slime. I guess okra was on your SWAMI since it is a Nomad blackdot.
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jayneeo
Tuesday, December 27, 2011, 8:44am Report to Moderator Report to Moderator

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Kyosha Nim
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...rice...?    and lemon jc...
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PCUK-Positive
Tuesday, December 27, 2011, 12:01pm Report to Moderator Report to Moderator

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Kyosha Nim
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how compliant is the seasoning mix?


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deblynn3
Tuesday, December 27, 2011, 2:09pm Report to Moderator Report to Moderator

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Ee Dan
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I would divide it, then freeze. Then use each as the base for more stew without adding okra the second time.  Make note on the freezer container.


Swami, 100% me..
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TJ
Tuesday, December 27, 2011, 4:40pm Report to Moderator Report to Moderator

54% Nomad
Kyosha Nim
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Quoted from gulfcoastguy
You need an acidic component. Unfortunately okra is traditionally served with stewed tomatoes around here because the acid cuts the slime. I guess okra was on your SWAMI since it is a Nomad black dot.
Yes, okra is a superfood on my SWAMI.  Tomatoes are only a black dot.  Hmm....

Quoted from jayneeo
...rice...?    and lemon jc...
I served it over rice, but lemon juice sounds like a good idea (so long as it's fresh not bottled).  That would be a more compliant acid source than tomatoes.

Quoted from PCUK-Positive
how compliant is the seasoning mix?
100%.  It's just a mixture of crushed, dried, compliant herbs.

Quoted from deblynn3
I would divide it, then freeze. Then use each as the base for more stew without adding okra the second time.  Make note on the freezer container.
I may have to do this to mix anything significant in with it.  The crock pot is almost full of the stew.

Thank you all for your suggestions.  Cooking with okra has been a puzzle to me from the start.  Your advice has all given me something to go on!
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TJ
Tuesday, December 27, 2011, 4:44pm Report to Moderator Report to Moderator

54% Nomad
Kyosha Nim
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Would pineapple work well for this situation?
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jayneeo
Tuesday, December 27, 2011, 5:32pm Report to Moderator Report to Moderator

Rh- Gatherer
Kyosha Nim
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...um, don't go there...
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TJ
Tuesday, December 27, 2011, 9:43pm Report to Moderator Report to Moderator

54% Nomad
Kyosha Nim
Posts: 3,486
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Location: Midvale, UT, USA
Age: 39
I don't think I will.  It just wouldn't taste right with the other stuff.

About adding acid: can I tell when I've added enough right off the bat, or does it have to cook a bit longer for the acid to take effect?  I'm just going to add some lemon juice.
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Possum
Tuesday, December 27, 2011, 9:53pm Report to Moderator Report to Moderator

Rh- Expluntherer... It means I'm an O...;-)
Ee Dan
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Quoted from TJ
The stew has a good taste at start but the more I eat, the more I notice the slimy texture and odd taste the okra has added.
Tell me - why anyone would use this? I have not encountered it?! I see in "wiki" that if you cook it longer the slimyness disappears...??!!
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TJ
Tuesday, December 27, 2011, 11:10pm Report to Moderator Report to Moderator

54% Nomad
Kyosha Nim
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Quoted from Possum
Tell me - why anyone would use this? I have not encountered it?! I see in "wiki" that if you cook it longer the slimyness disappears...??!!
It's a superfood, and if used correctly it adds to the taste.  I just don't grasp how to cook with it yet, but the advice here seems to be a step in the right direction for me.
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Possum
Tuesday, December 27, 2011, 11:29pm Report to Moderator Report to Moderator

Rh- Expluntherer... It means I'm an O...;-)
Ee Dan
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Info said that you could either cook it "just a little" or cook it "a lot"  Exactly the same way to cook squid... Important not to do anything in between...
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TJ
Wednesday, December 28, 2011, 5:51am Report to Moderator Report to Moderator

54% Nomad
Kyosha Nim
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I cooked it some more after added juice from two lemons.  The sliminess is tolerable now.  The seeds have been cooked out of the okra, meaning it's been cooked very thoroughly!  I don't think I'm going to cook with okra again any time soon.
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Possum
Wednesday, December 28, 2011, 6:08am Report to Moderator Report to Moderator

Rh- Expluntherer... It means I'm an O...;-)
Ee Dan
Posts: 5,312
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Location: Wellington, New Zealand
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Glad it is tolerable now... I'm with you on that conclusion; unless of course you just add them at the end & just cook briefly Zucchini can go a bit the same, now that I think about it..
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Possum
Wednesday, December 28, 2011, 6:09am Report to Moderator Report to Moderator

Rh- Expluntherer... It means I'm an O...;-)
Ee Dan
Posts: 5,312
Gender: Female
Location: Wellington, New Zealand
Age: 52
Glad it is tolerable now... I'm with you on that conclusion; unless of course you just add them at the end & just cook briefly Zucchini can go a bit the same, now that I think about it..
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