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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
WokBuying GuideFood Science

The Wok Buying Guide: What to Buy, and What Not to Pay For

A good wok costs $15 to $50, and a $17 one is the same steel as a $189 one. Here is what a wok is built to do, what actually matters when you buy one, and everything you are overpaying for.

Aug 5, 2026Read →
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 →
MarinadeFormulaFood Science

The Marinade Formula: What a Marinade Actually Does

A marinade barely soaks in. Here is what it actually does, a surface flavor bomb, a controlled tenderizer, and a salt cure, all in one six-part formula, plus three flavors and what to use if you cannot have kiwi.

Aug 3, 2026Read →
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 →
PorkTemperatureFood Science

Pork Chop Temperature: Why 145°F Beats 160°F

Pink pork is safe, and cooking it to 160°F is what dries it out. Here is the temperature science: the 145°F rule, carryover, why thick and thin chops come off at different numbers, and the dry brine that buys you a wider margin.

Jul 8, 2026Read →
SauceStir-FryFood Science

The Stir-Fry Sauce Formula: Four Dials, Not One Recipe

Every Asian stir-fry sauce is the same four dials you turn up or down: salty and umami, aromatic, sweet, and acid, plus heat. Learn the chemistry behind each one, and how one base sauce becomes seven.

Jul 7, 2026Read →
PestoTechniqueBasil

Five Pestos, One Formula

Pesto just means paste, and it's a formula, not a recipe. Two cups basil, half a cup of nut, half a cup of cheese, half a cup of oil, then swap the nut. Here are five to make this summer, plus the science that keeps them bright green instead of brown.

Jun 19, 2026Read →
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 →
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 →
TechniqueProteinTexture

Velveting: Why Your Stir-Fry Chicken Is Always Dry (And the Two-Ingredient Fix)

Chicken muscle fibers squeeze out moisture the moment heat hits them. Here is the science behind velveting and exactly how much baking soda to use.

Apr 29, 2026Read →