>>22255095 >I few hundred test batches, with a dozen or so variations on how they are cooked. And you found that oil in the water is absolutely essential to keep it from sticking? I think there may be another variable here that you aren't accounting for and that's that you don't actually know how to cook. >making up stuff I'm not making anything up. In fact I already linked two articles from a highly reputable cooking publication that back me up. You haven't cited shit except your own dubious c…