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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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Chef Fatty

Food Science.

Topic:AllTechniqueProteinHeatFlavorTextureStarchFatFermentation
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 →