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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
SalmonCold SearDry Brine

Perfect Pan-Fried Salmon

Restaurant salmon has crispy skin and a juicy center, and the secret is not the pan or the fish. It is a 30 minute dry brine and a cold sear. Here is the science behind both, plus three 60 second pan sauces.

Jun 17, 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 →