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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
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 →
White SauceBechamelRoux

The Science of the Perfect White Sauce (One Formula Behind Every Cream Sauce)

Cream sauces break, go grainy, or turn to glue, and the fix is not more stirring. It is understanding what a roux actually does. One formula, one part fat to one part flour to two cups liquid, gives you a sauce that never breaks, scales to any consistency, and is the base for a dozen classic sauces.

Jul 22, 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 →
Flavor ScienceSensory PerceptionKitchen Science

The Seven Flavor Pillars: A Sensory Framework for Maximizing Flavor

Most home cooking hits two of the seven flavor pillars. Restaurant cooking hits all seven. The difference is not talent. It is a framework. Here are the seven sensory channels every great dish activates, and the peer-reviewed neuroscience behind each one.

Jun 9, 2026Read →
HerbsFood StorageKitchen Science

Why Your Herbs Die in Three Days (And How to Make Them Last Three Weeks)

Most herbs die within days because moisture, cold, and ethylene gas are working against them from the moment they leave the plant. Understanding what is actually killing them makes the fix obvious.

Jun 9, 2026Read →
VinaigrettesSalad DressingEmulsion

The Science of the Perfect Vinaigrette (And 4 Recipes That Prove It)

Most vinaigrettes break within minutes. The fix isn't shaking harder. It's understanding the chemistry of emulsification and choosing the right emulsifier for the flavor you want. Here are four vinaigrettes that follow one ratio, with one ingredient that changes everything.

Jun 8, 2026Read →
Fruit FliesPest ControlKitchen Science

The Real Reason Fruit Flies Keep Coming Back (And the Science of How to Actually End Them)

Fruit flies aren't actually after your fruit. They're after the yeast that grows on it through fermentation, and the biggest yeast farm in your house is somewhere you've never cleaned. Here's the science-backed three-step solution that actually ends the cycle.

Jun 5, 2026Read →
AvocadoFood ScienceKitchen Science

Why Avocados Brown (And What Actually Stops It)

Avocado browning is an enzymatic reaction, not simple oxidation. Understanding the enzyme that causes it explains why the pit trick barely works, why plastic wrap is only partial, and why acid is the most effective tool you have.

May 20, 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 →