Okra

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
  • Identification: Okra is the pod or fruit of a member of the mallow family. It is long and tapered, with ridges running its length. Inside the pod are tender seeds and a thick, sticky juice. The flavor is very mild.
  • Related Varieties: Common okra varieties are green. Red-skinned varieties, which turn green when cooked, are uncommon but available.
  • Evaluation: Look for tender, full pods, not dry or shriveled. Ridges should be soft. Seeds should be soft and white. Uniform color.
  • Preparation: Wash. Trim ends (see Figure 10.13). Slice or leave whole.
  • Percentage Yield: 82%