THE BLOOD COOKBOOK

‚Äč

Blood-based cooking has certainly been a part of Western cuisine since the time of ancient Greece. But sometime in recent history, we forgot how to use it. The ingredient grew as a taboo while actually it gives a lot of nutritions and possibilities. 

 

There is a connection between blood and egg. They both have really similar protein compositions and content, the most interesting is the albumin protein. Blood will foam, coagulate and emulsify the same as an egg. Also blood contains less calories than eggs. 

 

The egg industry is a big part of the animal industry. By starting to use animal blood as a daily life ingredient the egg industry will shrink. Animals are slaughtered every day, there is a flood of blood anyway. Why use two types of industries while you can only use one, or at least shrink one down enormously. 

Copyright © 2020 Sandra Janssen    

 All rights reserved