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/ck/ - Food & Cooking

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File: 171 KB, 600x597, 142049rawbloodsoup2.jpg [View same] [iqdb] [saucenao] [google]
11926306 No.11926306 [Reply] [Original]

Can you really replace egg in pastries with blood?

>> No.11926316

one way to find out

>> No.11926322

Yes, but that doesn't mean you're gonna like what you end up with. You can also substitute it with human feces, but that doesn't make it a good idea.

>> No.11926385

>>11926306
Both blood and eggs are coagulants, but aside from that they do not share manny culinary characteristics.
Blood may also be aglutinative, maybe you can even make shortbread with it, and there is an entire genre of european suces that use blood as a thickener

>> No.11926386

how do you think jewish delis make such tasty breads?

>> No.11926389
File: 93 KB, 489x540, sad_housewife.gif [View same] [iqdb] [saucenao] [google]
11926389

>>11926385
That's fucking hot.

>> No.11926398

>>11926306
I don't know if you've tasted blood before, but it's one of those things where it only tastes good if it's yours

>> No.11926545
File: 141 KB, 502x502, 1530380488316.png [View same] [iqdb] [saucenao] [google]
11926545

>>11926389
Based & bloodpilled.

>> No.11926621

>>11926386
foreskin collagen

>> No.11928071

How much blood should replace a single egg?

>> No.11928669
File: 229 KB, 656x443, kaszankatalerz.jpg [View same] [iqdb] [saucenao] [google]
11928669

Amerifags don't know the delicious kaszanka.

>> No.11928802

>>11926398
Blood sausages (boudin) tastes alright but it's heavily spiced. Pic in OP seems to be beetroot.

>> No.11928806

>>11928669
> delicious
More like vile.