The Basics: Okra

How To Make Classic Buttermilk Fried Okra With Lemon-Garlic Sauce By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Food Researcher Tester Developer Teacher TV Cooking Personality Editorial Director Digital Culinary Photo Journalist Southern Hostess Southern Entertaining Summer Entertaining Party Menus Game Day Tailgating Modern Southern Socials Birmingham AlabamaCooking Essentials

From The Garden

Okra

Okra is that special southern vegetable signifing summer has officially arrived. It thrives in our hot, humid climate & we save it a seat at the supper table with good reason. This versatile vegetable most notably offers thickening power to rich, slowly simmered gumbo & pairs beautifully with an array of side dish classics from succotash to a simple blend of okra & tomatoes. However, it’s probably best loved when soaked in buttermilk & lightly coated in a seasoned blend of flour then fried quickly in a cast iron skillet. Buttermilk Fried Okra is truly one of life’s simple pleasures. Learn how to choose okra pods from the market & prepare them for a variety of cooking applications.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor In Chief Southern Culinary & Entertaining BrandFROM THE KITCHEN OF BUTTERMILK LIPSTICK
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How To Cut Okra For Recipe Applications

Choosing okra isn’t as simple as grabbing a handful from the bins & placing it in a bag. Take a moment & select the best pods from the bunch. Smaller, younger pods will be more tender so look for those measuring approximately 2 1/2 to 3-inches long. Shuffle through the entire bin, if necessary, as any that are 4-inches or greater will be tough & stringy– essentially a waste of your valuable time. Reject okra with dark streaks or discoloration. They should be brightly colored, somewhat plump for their size & blemish free. As with any vegetable, a few preparations will need to be addressed before okra can be used in cooking applications. Here’s what you should know. 

How To Make Classic Buttermilk Fried Okra With Lemon-Garlic Sauce By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Food Researcher Tester Developer Teacher TV Cooking Personality Editorial Director Digital Culinary Photo Journalist Southern Hostess Southern Entertaining Summer Entertaining Party Menus Game Day Tailgating Modern Southern Socials Birmingham Alabama

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

Some of the most straightforward cooking techniques will require okra to be sliced horizontally. Once accomplished, it can then be sautéed or fried relatively quickly. Rinse the okra under cool water. Place a damp kitchen towel under a clean cutting board. This will keep the board stable & prevent it from moving when in use. Place the pods on the board. Slice both ends away from each pod removing the stems & tips. Discard. A few seeds will fall where they may. Cut the okra into 1/3 to 1/2-inch discs. Mucilage is a sugar residue that is released when okra is cut. It’s slick but provides a viscosity that is desirable in several cooking applications & procedures. Carefully remove the pieces from the knife while cutting if they happen to stick to the blade. Use as directed in specific recipe applications.

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* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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