Good Eats Season 10 Episode 8 Okraphobia

In season 10 episode 8 of Good Eats, host Alton Brown tackles the divisive vegetable of the South: okra. Dubbed "Okraphobia," this episode is all about exploring and demystifying the often misunderstood okra plant.

Brown begins by debunking some of the common myths surrounding okra, such as its sliminess being unappetizing. He explains that the mucilage in okra actually has culinary benefits, such as acting as a natural thickener in stews and braises. To showcase this, Brown prepares a classic Southern dish: gumbo. He uses okra as a thickener along with a roux and demonstrates how the vegetable brings both flavor and texture to the dish.

Next up, Brown shows how to properly select and store okra. He explains that younger, smaller pods are generally better for cooking, as they are more tender and less likely to be tough and fibrous. He also offers tips for storing okra, such as keeping it dry and refrigerating it to prolong its shelf life.

Brown then demonstrates two more unique preparations of okra: pickled okra and fried okra. For the pickled okra, he uses a brine of vinegar, sugar, and spices and shows how to properly sterilize and can the jars for safe long-term storage. The fried okra recipe involves a unique batter made with cornmeal, salt, and spices, and Brown shows how to achieve crispy, crunchy results without any excess oiliness.

Throughout the episode, Brown also shares interesting facts and history about okra. He explains that the vegetable has been used for centuries in various cultures, from Africa to the Middle East to the Caribbean. He also touches on how some people may have a genetic predisposition to finding okra slimy or unpleasant, but that doesn't mean they can't enjoy its unique flavor and nutritional benefits.

Overall, "Okraphobia" is a fun and informative episode that showcases the versatility and deliciousness of this often-overlooked vegetable. Whether you're a die-hard fan of okra or have been hesitant to try it in the past, Brown's creative recipes and engaging explanations are sure to inspire you to give it another chance.