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Keiththibodeaux · October 23, 2011

Question for the chefs out there. I prefer my Okra in the 3 to 5 inch range for fresh cooking. After harvesting the ones that size, I still have an abundance of okra also in the 5 to 8 inch range, which gets too chewy for me. What about drying it in my dehydrator and grinding it to a powder to use as a thickener in future gumbos and the like, that same way File' is used as a thickener. Anybody tried it or have ideas about it?

October 23, 2011	#42
Keiththibodeaux Tomatovillian™ Join Date: Jun 2011 Location: Louisiana Posts: 587	Okra Powder Question for the chefs out there. I prefer my Okra in the 3 to 5 inch range for fresh cooking. After harvesting the ones that size, I still have an abundance of okra also in the 5 to 8 inch range, which gets too chewy for me. What about drying it in my dehydrator and grinding it to a powder to use as a thickener in future gumbos and the like, that same way File' is used as a thickener. Anybody tried it or have ideas about it? Last edited by Keiththibodeaux; October 24, 2011 at 09:16 AM.