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?
Is this something… we really should know…?
Whose blood?
Whose blood, OP?
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Any homoglobin will do
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If you menstruate, it’s 100% free, just needs to be cleaned a little!
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:
If you beat the blood, it turns pink and becomes a stable foam - perfect for baking sponge cakes or meringues.
Of course this site is in German, should have seen that coming
Yeah, everybody is making jokes about cooking with blood in this thread, but they’re really just describing German cuisine. I remember eating blood gruel with potatoes and spinach as a kid. Tastes awful.
You can, actually . They both contain similar protein compositions and both contain anticoagulant albumin.
Oh no
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
The amount of people who refuted your statement is… concerning and weird.
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.
If you are really really curious, you can find a phlebotomist that is game and use your own blood. This is the most ethical way to get some cooking blood and it can be done. (For proof see article)
https://www.vice.com/en/article/i-made-meringues-out-of-my-own-blood-and-ate-them/
I mean you can, but your cake won’t rise. You should go review a quiche recipe online with "no stars. Made exactly according to directions except substituted 65g of blood for each egg. Terrible recipe, was awful "
Does quiche need to rise? Aren’t the egg whites in the filling and you only need them to set into a delicious binder for the cheese etc?
A quiche does rise a little, yes. But you are correct that it’s not like a souffle that has to really puff. Good quiche is so good.
The cake comment and recipe review comment two different thoughts though.
Come to think of it, I have seen blood broth soup on menu at some Vietnamese restaurants, so I guess it is used sometimes in foods.
Scrambled Blood sounds interesting.
I’m good, thanks… ((Nervous laughter))
It’s not that weird. Take black pudding for example
Yeah, but black pudding is weird.
okay then, take morcilla sausage
Honey, what’s wrong? You barely touched your bloodpancakes…
I don’t think I got the measurements rift, I gor hyrdvj hgdcvhj jijgtfdccvvvv:vcvvcvvvvvvv?
Hope you got to the hospital. That looks like a nasty stroke.
Mmmmm deviled blood.
Now that would make some seriously odd cakes and cookies…
I mean, bright colors make things more cheerful, and red has more positive than negative symbolism attached to it. If you put a small amount of blood, you can have pink cookies, isn’t that lovely?
Or instead there are also some good vegan eggs out there to give a try
If you want something that cooks and bakes like eggs there’s stuff you can by like Just Egg
For baking there’s a million things you can use that are pretty cheap. For instance, Aquafaba is the leftover water from cooking chickpeas or the water in the can if you buy it canned. Acts like egg whites and can be used as a binder for baking
Ground flax seed and water is another easy one for baking: 1 tbsp (7g) ground flax seed to 2.5 tbsp (37 ml) water
Yea but I would have to run to the grocery store for these other suggestions
Ok Vampire
Okay, but I won’t. I’ll eat crickets and mealworms first.
What risks or other concerns come with eating blood instead of eggs?
Besides sourcing, I guess.
The main risk is that you might like it.
