Skip to content
One pan. 15 minutes. 50 exclusive recipes.Get the cookbook for $19 →
Chef Fatty
  • Home
  • Recipes
  • Science
  • Cookbook
  • Shop
  • About
Sign up
Chef Fatty

Weeknight Asian cooking that actually works. Tested in my kitchen. Written so you can nail it in yours.

HomeRecipesCookbookShopShippingReturnsAboutContactPrivacy & terms

Newsletter

One recipe a week. No fluff.

Follow for weekly recipe picks, cooking tips, and the occasional cookbook drop.

© 2026 Chef Fatty LLC — Seattle, WA

Chef Fatty

Food Science.

Topic:AllTechniqueProteinHeatFlavorTextureStarchFatFermentation
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 five.

Jul 7, 2026Read →
FlavorFermentationUmami

Fish Sauce: Why It Smells Terrible But Tastes Incredible

Fish sauce contains some of the most concentrated glutamates in the natural world alongside some of the most aggressively unpleasant volatile compounds in food. Here is why both come from the same bottle, and how heat and acid let you keep one and lose the other.

Apr 30, 2026Read →