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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
Latest·May 13, 2026

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.

ShrimpVelvetingMoisture Science
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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.

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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 →
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 →