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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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One recipe a week. No fluff.

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© 2026 Chef Fatty LLC — Seattle, WA

Chef Fatty

Food Science.

Topic:AllTechniqueProteinHeatFlavorTextureStarchFatFermentation
Stainless SteelCookwareKitchen Science

The Stainless Steel Guide: How to Pick It, Cook on It, and Make It Look New Again

Stainless does not mean stain-proof, it means stains less. What 18/10 actually means, why the best stainless pan is mostly aluminum inside, the preheat test that stops food from sticking, and the one cleaner that brings back the shine.

Aug 5, 2026Read →
CleaningKitchen ScienceFood Safety

The Kitchen Cleaning Guide: What to Use on Every Surface (and What to Avoid)

One guide to cleaning your whole kitchen. What to use on cutting boards, stone counters, cast iron, stainless steel, glass cooktops, and more, plus what to never mix and what quietly ruins each surface.

Jul 23, 2026Read →
Cutting BoardFood SafetyCleaning

How to Actually Clean a Wooden Cutting Board (The Science)

Lemon and salt does not actually clean your board. Here is the science of what does, why wood is naturally antibacterial, and the complete care guide.

Jul 17, 2026Read →
Kitchen ScienceCleaningChemistry

Homemade Powerwash

Dawn Power Wash is a genuinely good formula. Read the ingredient list and you can see exactly why it works, and that you can build the same thing at home for about a quarter of the price. Here is the science, the recipe, and a side by side test.

Jun 14, 2026Read →