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Chef Fatty

Weeknight Asian cooking that actually works. Tested in my kitchen. Written so you can nail it in yours.

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© 2026 Chef Fatty LLC — Seattle, WA

Chef Fatty

Food Science.

Topic:AllTechniqueProteinHeatFlavorTextureStarchFatFermentation
ChickenTechniqueTemperature

The Perfect Chicken Breast: Tenderize It, Then Cook It Right

Dry chicken breast is not a cook-it-gentler problem, it is a tenderizing problem. Here is the three-way stack (jaccard, baking soda, kiwi) that keeps a lean breast juicy, and why you can safely pull it at 155F instead of 165F.

Jul 12, 2026Read →
ChickenMoisture ScienceBrining

Why Costco Rotisserie Chicken Is So Juicy (And How to Copy It at Home)

Costco injects every bird with sodium phosphate before it hits the rotisserie. Here is what that compound does to chicken muscle, and how to replicate it at home with baking soda and a dry rest.

May 27, 2026Read →
StockChickenTechnique

Why I Stopped Buying Chicken Stock

Store-bought chicken stock tests at 3% brix. Homemade tests at 15%. Here is what that means, why it happens, and four ways to make your own.

May 6, 2026Read →