People love okra, or they hate it. Those who hate it think it is slimy. There are a couple of techniques that prevent okra from becoming too slimy. First and foremost, don’t overcook it. When okra is cooked to just tender, it is fresh and crisp, not “ropy.” The other technique is to cook okra with an acid. This recipe uses both tomato and a bit of red wine.
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The silky French vanilla sauce that goes with everything.
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