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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
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 →
ShrimpVelvetingMoisture Science

Why Your Shrimp Is Always Rubbery (And How to Fix It for Good)

Shrimp proteins cook at 120°F. Pink happens at 140°F. By the time it looks done, it has been overcooked for 20 degrees. Here is the science behind perfect shrimp every time.

May 13, 2026Read →