Comment on YSK You can substitue blood for eggs in recipes

TheAlbatross@lemmy.blahaj.zone ⁨2⁩ ⁨months⁩ ago

• Successful_Try543@feddit.org ⁨2⁩ ⁨months⁩ ago

  Yes, you can:

  If you beat the blood, it turns pink and becomes a stable foam - perfect for baking sponge cakes or meringues.

  https://schweizerfleisch.ch/kochwissen/kochen-mit-blut

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  • datavoid@lemmy.ml ⁨2⁩ ⁨months⁩ ago

    Of course this site is in German, should have seen that coming

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    • alleycat@lemmy.world ⁨2⁩ ⁨months⁩ ago

      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.

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  • Nikls94@lemmy.world ⁨2⁩ ⁨months⁩ ago

    You made me curious.

    As a connoisseur of Blood Sausage, or Blutwurst, or Blunz‘n, I am intrigued to taste this.

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• capt_wolf@lemmy.world ⁨2⁩ ⁨months⁩ ago

  You can, actually . They both contain similar protein compositions and both contain anticoagulant albumin.

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  • datavoid@lemmy.ml ⁨2⁩ ⁨months⁩ ago

    Oh no

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• Albbi@lemmy.ca ⁨2⁩ ⁨months⁩ ago

  The amount of people who refuted your statement is… concerning and weird.

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• Peppycito@sh.itjust.works ⁨2⁩ ⁨months⁩ ago

  You’d be wrong. You can whip up blood pancakes!

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  • lemming@sh.itjust.works ⁨2⁩ ⁨months⁩ ago

    It says you still need eggs. Can you replace them and make it from blood, beer, flour and blood?

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    • Nemo@slrpnk.net ⁨2⁩ ⁨months⁩ ago

      well, I know what I’m eating for breakfast tomorrow

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• ragebutt@lemmy.dbzer0.com ⁨2⁩ ⁨months⁩ ago

  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.

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  • Tessellecta@feddit.nl ⁨2⁩ ⁨months⁩ ago

    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)

    vice.com/…/i-made-meringues-out-of-my-own-blood-a…

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