Chef Stephanie Mwende is turning beer from a drink into a secret kitchen ingredient for richer flavours and crispier dishes.
By
Jackson Ngari
Contributor
Nation Media Group
Draught beer is best known for the glass, not the kitchen. But a growing number of chefs are beginning to treat it as a working ingredient, one that can build flavour, texture and depth without the technical demands of wine.
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It's not just beer you need to be thinking about
