Which method is specifically cited as effective for minimizing the signature sliminess of okra while cooking?

Cooking okra at high heat without overcrowding the pan

The characteristic sliminess of okra is caused by the mucilage it contains, a texture that cooks often try to mitigate in certain recipes. One highly recommended technique to effectively minimize this gumminess involves applying high heat. This means cooking the okra without overcrowding the skillet or pan, which helps maintain a sufficiently high temperature to break down the mucilage structure quickly. An alternative, equally effective method mentioned is cooking the okra within an acidic environment, such as incorporating it into a tomato sauce, as the acidity also aids in reducing the perceived stickiness. These methods contrast sharply with prolonged, low-heat cooking, which might exacerbate the mucilage release.