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Sir Henry Joseph Wood - fire oven are not just for baking lettuce and pizza pie ! If you utilize the full heat - cycle , as Richard Miscovich detail inFrom the Wood - Fired Oven , you may make a wide range of tasty eats during just one firing — from roasting meats and veggie to dry out herbaceous plant .
With live - flak roasting , this recipe forDry - Fried Okra comes out nice and crispy — an alternative to the more gooey okra plant you ’d find in Hibiscus esculentus or stew . warm up up your kitchen this fall and winter with Dry - Fried Okra from Miscovich’sFrom the Wood - Fired Oven .
Although a lilliputian clarified butter or oil is used to wet the pan , this method is forebode “ juiceless - fried gumbo ” to emphasize that the lulu differs dramatically from stewed and deep - fried versions . If you ’ve always disliked okra in its gooey State Department ( in stews and gumbos ) , you might wish this crispy presentation . Okra is an easy vegetable to grow in the South and has lovely peak . Our local husbandman George Simpson ordinarily has a plentiful supplying , so we often get our okra from him and spare potager blank space for growing other herb and vegetables .
Dry-fried okra just beginning to brown
Recipe: Dry-Fried Okra
Dry - fried okra just set out to brown
These tasty , bite - sized bits of okra plant seem to shrivel when you cook them , and I always wish we had cooked more .
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From the Wood-Fired Oven
New and Traditional Techniques for Cooking and bake with Fire
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