Comment on YSK You can substitue blood for eggs in recipes
lurklurk@lemmy.world 1 day agoDoes 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?
Comment on YSK You can substitue blood for eggs in recipes
lurklurk@lemmy.world 1 day agoDoes 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?
RBWells@lemmy.world 1 day ago
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.