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?
Yes, you can:
https://schweizerfleisch.ch/kochwissen/kochen-mit-blut
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 made me curious.
As a connoisseur of Blood Sausage, or Blutwurst, or Blunz‘n, I am intrigued to taste this.