OK, first of all I won't mention what autocorrect changed the word "Nopales" to...anyhow, on to my question: got some nopales in the CSA this week. I did a little light Internet research on it so I have some ideas for preparation, butI'm wondering if anyone has any tips about this gelatinous goo it apparently exudes when cooked. Does the goo appear regardless of cooking method? Does it just cook off entirely while sautéed or does it dry up and adhere to the nopales? Does heat level affect it's emergence? What is it? It sounds sort of gross, so I thought I'd seek advice before cooking it up. Looking forward to your input.