dont know
Frozen okra that is brown in the middle may not be ideal, as discoloration can indicate freezer burn or age, affecting its texture and flavor. However, if the okra shows no signs of spoilage, such as off smells or a slimy texture, it can still be safe to eat. Cooking may help improve its taste and texture, but fresh okra is generally preferable for the best quality. Always use your judgment when assessing frozen produce.
they will be blackish or grey
I don't know how to make a cream, but am seeking an answer to how one makes okra pepsin fromfresh okra
No! Okra is not starchy! don't you get it? Okra's name is not starchy! Don't you get it is a joke haa,haa,haa! But seriously okra is not starchy it is a vegetable. As far as I know vegetables don't have starch!!!
They are called savoiardi in Italian.
For whole okra, trim the stem just shy of the pod, cutting into the pod will cause the pod to dry even if frozen. Then bring a pot of water with a dash of salt to a full boil and blanch the okra for about 3 minutes. Next shock the okra in a pot of ice water for a few minutes. Then pat dry with a paper towel, and place into a freezer bag and press as much air out of bag aspossible, seal and freeze.
Okra came from Africa but I don't know about watermelon.
The longer one cooks it the thicker the 'slime' will get. This is one reason okra is often used to thicken soups. However, if you pan-fry sliced okra in butter or oil on medium, and constantly stir it, the thick slime will completely dry out. The okra will shrivel somewhat, but there will be NO slime. This is a long process, but well worth it. Don't be alarmed if the okra and/or seeds turns dark or even somewhat green-black. That's gooood eatin'! It will be a little crunchy and provide that breaded and fried okra taste without the deep fry. This method does not work particularly well with frozen okra, which kind of turns to mush. Fresh is best.
leaves it out in the big bad world unprotected you know
The only one I know of is a West African plant whose seed pod is a vegetable eaten on its own or in soups. The Louisiana soup "gumbo" is okra thickened. "Gumbo" derives from a West African word for okra.
Okra