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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
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 →