Cooking with blood

They May or May Not Be Healthy, But ...

Cooking with blood

Postby southernfry on Sun Dec 13, 2015 9:23 pm

From Austin to Boston to Portland, some of the nations’ best-known chefs are embracing an oft-maligned ingredient: blood. What has become, in recent times, the final frontier of all things offal is now a culinary darling. Well, almost. Chefs like Andy Ricker (Pok Pok; Portland, New York, Los Angeles), Jamie Bissonnette (Toro; Boston, New York), Alex Stupak (Empellon; New York) and Paul Qui (Qui; Austin) are using blood in more than a few of their dishes. Although the chefs’ styles are all very different, they share one thing in common: Each strives to cook authentic iterations of global cuisines that have all relied on blood as a supporting ingredient for centuries.

Pok Pok’s Northern Thai influences, Toro’s Spanish roots, Stupak’s Mexican flavors, and Qui’s Filipino leanings all feature blood as a thickener, a rehydrating agent, coloring agent, or simply enough, a flavor enhancer. These are not the only global cuisines that feature blood: It’s also used in Taiwanese, Korean, Vietnamese, Chinese, Irish, Portuguese, Swedish, Peruvian, and Mexican food—to name just a few. More cuisines use blood than not. Although one can certainly find blood in American kitchens—if one looks hard enough—it’s most likely in a nod to other cuisines. ... hefs-blood

An acquired taste that I have no desire to acquire.

One has to guarantee the animal that provided the blood is healthy, one mistake and people will be very sick.
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