Hey! Does anyone have suggestions or ideas to avoid the slime of okra??? I found what seemed like a great recipe with tomato, ginger, etc. using untrimmed okra, so as to not expose the 'slime' elements. The idea being (I guess) that if the okra is not cut up and then simmered until tender there is no slime????
Well, this did not work and it was slimier than EVER. Is there some sort of magic trick??? Thanks for any suggestions!