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Mopoke
Raw Newbie
Hello :) I am curious about using okra in raw recipes.
I recently got a big bag of tiny ones, and used a few in a pasta salad for my non-raw son who later complained about the ‘jelly’ texture. I know it is very glutinous when cooked, and now I am planning to try some raw experiments with it. I wonder if anyone here has played around with this ingredient and can give me some pointers.
Comments
I’m curious if this might help. Raw lemon grass has the same problem and it is resolved by soaking it in water (after cutting) and using a chop stick (or other similar utensil) to swirl the grass around in the water. Eventually, the gel wraps around the chop stick and you can remove it.
soaking it makes it even more slimey! even when soaked in vinegar….i tried… the only thing that worked was dehydrating it a bit after being tossed with some oil and salt….still kinda slimey though but better!