""Do you hate okra? I gotchu," Naik teased in the caption of her Instagram post. Her animated recommendation is simple: avoid washing the vegetable with water, and gently wipe with a moist towel instead. Minimizing that initial exposure to water is one of the most effective tips you need to know when cooking with okra; it's a strategy rooted in food science."
"Okra contains a soluble fiber that actually dissolves in water, formally referred to as mucilage. Without the correct cleaning approach, the fiber can quickly dissolve into goo, turning your plate of okra into a limp-looking affair. Naik's technique reduces the amount of water the okra is exposed to, and in turn, reduces the chances of the mucilage dissolving."
"In the video posted on Instagram, Naik's okra is left gleaming - look closely and you'll see the buffed-up shine on each vegetable. That said, many tout the importance of using more abrasive strategies for cleaning them. But, according to the Federal Drug Administration and the Centers for Disease Control and Prevention, the consensus is clear: water-only washing is sufficient for produce, and sticking to trusty H20 is the best approach."
Washing okra with water dissolves a soluble fiber called mucilage, which can create a slimy, soggy texture. Minimizing initial exposure to water by gently wiping okra with a moist towel reduces mucilage dissolution and helps preserve a crisp roasted texture and glossy appearance. Gentle rubbing removes surface grime while limiting moisture uptake, and may be more effective than rinsing under running tap water. Federal guidance indicates water-only washing is sufficient for produce, so towel wiping aligns with safety recommendations while addressing okra’s unique mucilage-driven texture issues.
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