I've never done it that way, so I don't have an answer, but here is an article NCHFP Freezing Okra. It appears after blanching you would not need the egg and milk to get the cornmeal to stick. The harvest forum had many threads on okra, and there are others here on the Oklahoma forum. Alot of people "blanch" in the oven. I cooked some that way last year, breaded and baked, since I'm not much of a fry person. Here's Dawns instructions from another thread which I think answers your question: posted by: okiedawn on 07.29.2010 at 03:59 pm in Oklahoma Gardening Forum Keith, I like to oven blanch it first. TO OVEN BLANCH: Pre-heat the oven to 350 degrees Fahrenheit. Wash the okra, remove the caps and bottom ends and slice crosswise into 1/2" thick slices. Lay in a single layer on cookie sheets and blanch for 5 to 10 minutes. I think 5 is fine but sometimes I leave it for a bit longer, not necessarily intentionally, but since I'm usually doing several things simultaneously as I 'put up' the harvest, I sometimes lose track of the time, esp. if I forgot to set the oven timer. Remove the cookie sheets from the oven and let okra pieces cool. Once cook, pack into freezer bags or plastic freezer containers, seal and label. Do not decide to nibble just one piece after it comes out of the oven, or you'll end up munching on all of it and will have nothing left to go into the freezer. Big fat okra chips are every bit as good as potato chips, esp. if you sprinkle them with salt or your favorite spice mix. [Note: It is not my fault if you consume all your newly-blanched okra in this manner.] TO BLANCH IN BOILING WATER: If you prefer to blanch in boiling water, use 1 gallon of water for every pound of okra you have to blanch. Divide pods by size into two groups--those 3" or smaller and those larger than 3" and blanch the smaller ones for 3 minutes and the larger ones for 5 minutes. After they cool, you can pack them into bags or containers whole, or can slice them into 1/2" pieces. Seal, label, freeze. You can freeze it plain and bread it after removing it from the freezer. Just bread it without thawing it, and then cook it immediately. Or, you can bread it before freezing it. TO BREAD: After using the blanching method of your choice, you can bread the okra any way you wish, using your favorite breading recipe, and then freeze it in a single layer on a cookie sheet. Once the individual pieces are frozen, remove from cookie sheet and place in freezer bags or containers, label and seal. When you're ready to cook it, remove it from the freezer and allow it to thaw a tiny bit as the oil heat up, then cook as usual. When breading, you can keep it simple by just dredging it through cornmeal, or flour if you don't use cornmeal, or a combination of flour and cornmeal. You can dip the okra in milk or egg before dipping it into the breading mix....just fix it like you were going to fry it immediately. You can sprinkle it with salt and pepper if you want, or mix in salt and pepper with your breading material. FREEZE IT: At this point, some people freeze it in single layers as is on the cookie sheets, then move it to containers to place in the freezer. OR PARTIALLY FRY IT: Some people like to fry it a little bit, just until the breading shows the first hint of golden brown color, then freeze it on a cookie sheet and then place in freezer containers.

The trays should not be flat. They have a slight drop on either side, but grease will run down and/or can collect with drippings and catch fire. You can look at the Members Mark it has ceramic all across and close to the grate. You then have the issue of grease build up at that point, but maybe that meets your needs/expectation better? The Grates are pretty simple design like all other grills. I honestly don't know what you will find as an improvement over stainless steel grates? See all the info on cleaning on this forum, or just burn it to ash and brush it off. There is at least one grill that has a ceramic element (like the rotisserie) at the bottom and a patented grease burning process. It is much more money, but hey if you got it!? See allgrills.com selection.

Alek, I enjoyed looking at all the info on your web site. Recently I saw a NG Y0660 that had been returned to Sam's Club because the buyer really needed the LPG version. It was a bit dented-up in the front, and missing the rotisserie parts. Sam's wanted $700 for it. I started the task of trying to figure out just what it would take to convert it to propane and to repair the cosmetic damage. When I realized that the valves would have to be replaced, as well as the orifices, both doors and one drawer, as well as all the missing rotisserie parts, I almost bagged the idea, but decided to call Grand Hall and check on parts prices anyway. Am I ever glad that I did! The prices were so reasonable that the total cost to convert to LPG and restore the grill to new condition was only $270.00 including shipping. When my offer of $500.00 was accepted by the manager at Sam's I picked up the grill and ordered the parts. I've installed them all, with the exception of one valve that was not correct, a missing bracket to mount the rotisserie motor, and slides for the tank drawer ... basically just "noise-level" problems. Haven't had a chance to use the grill yet, as the weather hasn't been too cooperative, but I'm looking forward to it. My total cost for an "almost new" Y0660 grill is now $770.00. ! ! ! ! ! ! S C O R E ! ! ! ! ! ! There are a few things that I've learned from this exercise that I'd like to pass along: 1) Grand Hall's customer service folks are great! Their policies are pretty good too ... with the incorrect part it was "Oh, we'll get a replacement out today", not "Send it back and we'll see ...". 2) If you know what you need, and how to ask for it, you *CAN* buy the parts to convert these grills from NG to LPG and from LPG to NG. 3) The parts costs are ludicrously low ... the main valves, which include the orifice are only $5.00 each, and the side burner and rotisserie valves are $8.00 each, as they include a little more hardware. It probably makes more sense to just buy the darned things than to do the drilling for the LPG to NG conversion, and it's WAYYY better to buy for the NG to LPG conversion than to try filling and redrilling with smaller holes. 4) Rather than actually replacing the valves, which can be difficult to get off the manifold of the Y0660, it's better to just swap the valve cores and the orifices. I don't know for sure if the valves are common between the Y0660 and the smaller Y0101XC, but the conversion pictures on your site look identical. For example, the main burner gas valve part number is P03222007A for LPG. Also, the valve bodies have the number "0404A" cast into the side. This is the same for the NG and the LPG valves. How does this compare to the part number & valves for the Y0101XC? I have a full set of parts for anyone wanting to convert from LPG to NG. I'd also be interested in that guage that you've got left over from your conversion,...

Webers are everywhere, I have owned a couple through the years friends have owned them and they are fine grills for the price (the charcoal ones) But Webers you can buy everywhere, are far cheaper depending on the model, have tons more advertising so of course you are always going to have more people recommending something of which virtually everyone has or have owned. That's like saying on a post about Beer. 1 count the number of people that recommend Budweiser 2 count the number of people that recommend Deschutes Brewery, "The Abyss" Bud is one of the worst beers ever brewed, it is classic horse pee as far as beer goes. YET it sells more than any other American beer, nothing comes close because it is sold everywhere and puts out many millions in advertising. 1000s upon 1000s would recommend Budweiser as their beer of choice in this country. Now Deschutes Brewery The Abyss ale is one of the very best beers in the world, not just the USA. That would be my recommendation for the best beer. Now which one is truly "better"? Horse pee with millions in advertising that is available on every street corner in the country for cheap or truly one of the best beers in the world, only available from one place and only a couple months out of the year for $14 a 22oz bottle? If you only have say $150 for a grill then a good little Weber Kettle is by far the best choice. If you are talking about spending between $500-$1200 though? Any number of Kamado type grills be it the Big Green Egg, Primo, or the Vision are better BY FAR. Most of the Webers mentioned here I think are what, about $600-$900? The Vision I got from Costco was $570, less money, lifetime warranty, costco return policy, will BBQ, Grill, Sear, Smoker, Water Smoker, Pizza Oven, Wok, easy to start, very efficient use of charcoal, can maintain almost exact temps like you can on your indoor range from 200 up to 800+ degrees. So $570 Kamado or $600++ Weber Gas is a total no brainer as far as usability and value for the money. If Avid still prefers Gas no matter what then for the money the Solaire Infravection grills are far better than the Webers though cost a few hundred more, but what is an extra $200 when you are spending $1200 when you get a far better grill? Lower priced Weber Charcoal grills are hard to beat. If you are spending $900-$1500 then there are certainly better options for that price. and Charcoal beats the heck out of gas for absolutely everything except for ease of use.