![]() Larger okra tends to be stringy and tough, which carries through even when dried. Whether harvesting okra from your garden or picking through the bins at your local farmers market, be sure to select pods that are lo larger than 3-4 inches. Tossed with olive oil, salt and a little cayenne pepper, dried okra is an unusual bar snack that may not be pretty, but is hard to resist once you’ve tried it. Dehydration also transforms the hollow pod into an unexpectedly airy and crunchy treat with an unbeatable garden taste. For many, breaded and fried is the best way to enjoy the flavor without dealing with the “slime factor.”ĭrying okra using a dehydrator is a great way to preserve an abundant crop for future use, but it’s also a simple way to prepare a decidedly slime-free okra. Mucilage, the stuff that makes okra so good as a soup thickener, also makes this vegetable a bit, well, slimy, when not carefully prepared. The primary criticism of this easy-to-grow member of the mallow family isn’t about flavor. Its flavor similar to eggplant with a mild pepper undertone, okra has its fans, but its detractors are usually more vocal. Still, when it comes to crunchy, airy snacks, okra has never been high on my list. It’s great for thickening soups and stews and is a staple of backyard gardens and Southern cooking. Check it every couple of hours and continue until the pods are crispy.Okra is a staple in gumbo. From the 24 hour point your okra may need more time. Set the heat at 130 and set the timer for 24 hours.You want plenty of room for the warm air to circulate. Spread the okra pods on the dehydrator sheet, not touching one another. ![]() Season as heavily as you think you and yours will appreciate. Drizzle the olive oil over the dried okra pods and sprinkle with cajun seasoning.Place batches of okra on your fryer basket and air fry for 10-15 minutes. In a large bowl, combine oil, salt, pepper, amchur, and chili powder. Store any leftover mix in a glass jar with a tight-fitting lid and keep it handy. Slice the okra length wise and wash thoroughly to remove the top layer of slime. However, once you smell this mix, you will be trying it on everything from avocado to zucchini. This will be more than you want to use on the okra. Leave on the tips and the stems, spread out the okra to thoroughly dry before proceeding. The seasoning I used is one I found online, a Cajun mix that we are loving. Dried seasoned okra may be just the snack for you. He ate half the okra pods before they were entirely dry. But my three-year-old grandson kept getting into the dehydrator. I would have crossed this snack off the list because of the texture - it is a bit tough. Search online and you will realize how many are using whole okra pods to dehydrate into snack food. It’s so satisfying to gaze on a shelf of glass jars filled with various dried foods. After a couple of days in the freezer, transfer the dried okra to a container with a tight-fighting lid.Regardless, I have used this method for years and have had no problem with bugs getting started in my jars of dried food. This little trick is probably more important for those food items that are sun-dried, like fruit and tomatoes. After the okra is dried, I recommend placing it in a freezer bag and freezing for a couple of days to kill off any organisms sensitive to cold that could have survived the warmth of the dehydrator.You never think of okra having that much moisture in it. The okra shrivels into tiny circles, a bit shocking at first because they are so small. Check it every couple of hours and continue until the pods are crispy. ![]() Set the heat at 130 (if possible) and set the timer for 24 hours. Dehydrate until crisp, about 24 hours.Lay it out in single layers on the dehydrating shelves.Slice the okra into rounds as you would for frying.More dehydrating is an answer to the dilemma.Ībout okra: It does dehydrate well. This leads to an over-loaded freezer and shelves for canned goods. ![]() (2) Seasoned gardeners are expanding their gardens in response to food prices. This is fairly new territory, but one that is expanding quickly for two reasons: (1) Health foodies are discovering the joy of seasoned veggie chips made in the oven or the dehydrator. Are you exploring the world of dehydrated vegetables? Many gardeners are these days, including me.
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