![]() ![]() Yes, I realize this is a hassle to place all the okra facing down, but please trust me when I say this makes a difference in crisping up the okra. In order for us to get good color on the okra, I like to start with the seed-sides facing the pan. Measure in the extra virgin olive oil and the soy sauce. Cut the okra down the middle, length-wise, to reveal the seeds. Use a sharp knife to slice off the caps/stems. Turn it on 20-30 minutes before you plan to roast the okra. Make sure the rack is in the middle of the oven. The oven needs to be very very hot (specifically, 425 ☏) to get the right texture.
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