very bitter
no it taste weird
"Ooha" is commonly referred to as "Okra" in English. Okra is a green vegetable known for its long, slender pods that are often used in cooking for their unique texture and taste.
To lessen the taste of too much vinegar in okra gumbo, you can add a sweetener such as sugar or honey to balance the acidity. Incorporating additional ingredients, like more broth or tomatoes, can dilute the vinegar's intensity. Additionally, adding a pinch of baking soda can help neutralize the acidity. Taste and adjust gradually until you achieve the desired flavor.
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.
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.
Okra
vendaikai is OKRA.
Seeds are on the inside of okra.
Yes okra is a vegetable
The unit of okra is pod.
Same as you - Okra
The three main types of okra are green, red, and variegated. Green okra is the most common variety, known for its tender pods and mild flavor. Red okra has a striking appearance with its reddish-purple pods, which can also be used in cooking, while variegated okra features pods that can be green with streaks of red or purple, offering a unique visual appeal. Each type can vary slightly in taste and texture, but they all share similar culinary uses.