Oven blanching okra?????
I just finished reading a post about different ways to freeze okra and one of the poster said that they oven blanch their okra at 350 degress for 5 to 10 minutes. The okra was sliced in 1/2" pieces and placed on a cookie sheet.
The okra was then coated for frying, or if for soup not coated and frozen. Does oven blanching stop the enzyme action like water blanching? I have never heard of this and am curious.