Blood meringue?

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Blood meringue?

Postby onewheeler » Sun Jan 12, 2014 5:52 pm

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Re: Blood meringue?

Postby Dingo » Mon Jan 13, 2014 12:20 am

If only I could get blood in this country :cry: I'd be in!
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Re: Blood meringue?

Postby ped » Mon Jan 13, 2014 1:58 pm

Not meaning to hijack the thread but is dried blood any good for black pudding etc?
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Re: Blood meringue?

Postby onewheeler » Mon Jan 13, 2014 6:12 pm

It's what everyone uses if they can't get a pig to slaughter!

One can get frozen blood, but dried keeps for ages and is convenient. There is very little info on how much to dilute it. 6:1 w/w water to blood seems about right but others may have a better idea.

Martin/
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Re: Blood meringue?

Postby ped » Tue Jan 14, 2014 8:20 am

Thanks Martin
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