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I love okra in gumbos, soups, curries, etc. But I also dislike the sliminess. And even though it will cook into most broths so that the okra itself is not slimy the actual texture or feel of the broth will be different. What I have found that works very well is to dry fry the okra before adding to a recipe. Done properly, dry frying should in no way ...


I think adding a few drips of vegetable oil or honey could help! Always heard other people say that.


Tempered chocolate spends a bit of time as firm but pliable before it turns completely hard. You could try cutting and shaping the chocolate into panels during this time, then apply them to the cake after they finish hardening.

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