How do you ensure the absence of parasites in blood, if you do?
I steam the blood until it solidifies. It all gets heated to approximately 100 degrees Celsius. That gives you a sort of black pudding (there are literally dishes called black pudding in the UK that use blood like this).
How do you ensure the absence of parasites in blood, if you do?
I steam the blood until it solidifies. It all gets heated to approximately 100 degrees Celsius. That gives you a sort of black pudding (there are literally dishes called black pudding in the UK that use blood like this).