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That's a common misconception. Okra is the
real thickner. File is for flavor. Best added very late in cooking
or with the salt and pepper in the bowl. Add too early in cooking and
it will make the texture slick on the palate, like a slimy residue. The
real flavor-kicker, as any cajun knows, is the roux. Cooking the okra
completely is important to getting rid of the ropelike slime.
Doneaux
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