With a substitution ratio of 65g of blood for one egg (approx. 58g), or 43g of blood for one egg white (approx. 33g)
How hungry are ya?
With a substitution ratio of 65g of blood for one egg (approx. 58g), or 43g of blood for one egg white (approx. 33g)
How hungry are ya?
In what sort of recipes? I doubt you can whip blood into stiff peaks for merengue.
For all the people proving me wrong, stop, it sucks knowing this.
Yes, you can:
https://schweizerfleisch.ch/kochwissen/kochen-mit-blut
Of course this site is in German, should have seen that coming
You can, actually . They both contain similar protein compositions and both contain anticoagulant albumin.
The amount of people who refuted your statement is… concerning and weird.
You’d be wrong. You can whip up blood pancakes!
It says you still need eggs. Can you replace them and make it from blood, beer, flour and blood?
well, I know what I’m eating for breakfast tomorrow
While others have pointed out it definitely can it also contains lecithin so it can technically create emulsions like mayonnaise and hollandaise
Eggs contain far more so I don’t know how well this would work but it should? It also contains albumin and globulins but in the white, which is traditionally not used for these. However they can further stabilize the emulsion. But blood also as fibrinogen which is part of what makes it gel when heated as part of coagulation and this would impact texture
Essentially like:
1 part blood 3-4 parts neutral oil Tsp vinegar or lemon juice Tsp Dijon Season to taste
Prepare the same as mayo
You could also boost lecithin content with additional lecithin from soy or sunflowers but that’s kind of against the spirit
I personally am vegan but find the food science of this interesting. I think eating animals is cruel but at the same time I would be interested to know if this actually could work or if you ended up with blood vinaigrette.