A December meat plan that does not end in a full fridge
Buy in two waves, freeze in portions, and know how many kilos twenty people actually eat. The maths for a Nairobi December.
Read it →Notes from behind the counter — how to pick meat that is actually fresh, how much to buy for a crowd, and what to do with the cuts people usually walk past.
Buy in two waves, freeze in portions, and know how many kilos twenty people actually eat. The maths for a Nairobi December.
Read it →Dry meat is usually not the butcher's fault. It is a big lump, a bag full of air, and a thaw on the kitchen counter three weeks earlier.
Read it →Fillet is tender because it never worked. These five are the ones that worked, which is why they taste of something and cost half as much.
Read it →The cheapest protein in the butchery and the most often ruined. Cleaning is the whole job with matumbo; with liver it is heat and time.
Read it →One is bone, fat and connective tissue that turns a stew rich. The other is trim of unknown origin. They are not interchangeable, and they are not the same price.
Read it →Most home choma fails on the fire, not the marinade. Two heat zones, warm meat, big pieces — and ten minutes of rest at the end.
Read it →Goat is lean, full of connective tissue, and unforgiving of medium heat. The cut, the salt and the two hours are what decide whether it falls apart or fights back.
Read it →It is oxidation, not spoilage — most of the time. How to tell the difference, and how to store beef so it lasts the week.
Read it →250 g per adult for a plated meal, 200 g for a buffet, plus 40% if it is on the bone. The arithmetic we use when cutting for events.
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