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?
In what sort of recipes? I doubt you can whip blood into stiff peaks for merengue.
For all the people proving me wrong, stop, it sucks knowing this.
Yes, you can:
https://schweizerfleisch.ch/kochwissen/kochen-mit-blut