Re: Blood meringue?
Posted:
Mon Jan 13, 2014 12:20 am
by Dingo
If only I could get blood in this country
I'd be in!
Re: Blood meringue?
Posted:
Mon Jan 13, 2014 1:58 pm
by ped
Not meaning to hijack the thread but is dried blood any good for black pudding etc?
Re: Blood meringue?
Posted:
Mon Jan 13, 2014 6:12 pm
by onewheeler
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/