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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
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 →