1

votes

any culinary use for the blood that drains from my thawing meats?

Answered on August 19, 2014
Created April 16, 2011 at 7:01 PM

okay, so maybe its not "blood" but instead "red muscle juice"? does it go off? can i save it and use it to cook with, like some sort of insta-glaze?

Cfccbcf3450ac4919311ded8ef162d49

(2312)

on April 22, 2011
at 07:55 PM

in that case, I just give it to my dogs.

05055dcbf12c81f1cce777ec365870af

(1791)

on April 18, 2011
at 05:12 PM

it doesnt have any seasonings, its the thawing meat...

  • 05055dcbf12c81f1cce777ec365870af

    asked by

    (1791)
  • Views
    4.3K
  • Last Activity
    1279D AGO
Frontpage book

Get FREE instant access to our Paleo For Beginners Guide & 15 FREE Recipes!

9 Answers

3
9fb6900af6e722fc80ab46782fa94e2c

on April 16, 2011
at 07:54 PM

The red juice is mostly water and myoglobin, a protein in red meat that makes it red, because it binds with iron. The true blood is mostly removed at the slaughterhouse or wherever your animal becomes meat and offal.

This can be a useful fact when some vegetarian accuses you of being a vampire because you like rare-cooked meat.

2
2c3a4e438d71775f45e98d1334b4e8d4

(495)

on April 16, 2011
at 10:11 PM

My Hungarian ex-beau would saute some onions and garlic in oil (of course, we'd use butter/ghee/coconut) and then saute the blood in it until it was black and chunky. He'd eat it on bread or a plate of eggs.

But it sounds like you're talking about just the meaty juicy stuff, not actual blood. This stuff is culinary gold, man. Don't give it to the dog! This is the stuff that, when it drips off the meat into a hot roasting pan, becomes the amazing brown drippings that you want to use in making gravies and sauces. This stuff is begging you for a Maillard reaction.

What you can do with it is pour it into a hot skillet that's been greased with a bit of bacon fat or butter, and cook it down until it's no longer grey and gelatinous but a nice deep brown. I add a small splash of water or wine and deglaze this stuff and decant it into a small jar and keep it in the fridge. I use this as a sauce or stock concentrate, or in place of soy sauce. It's sooooo goood.

2
44348571d9bc70c02ac2975cc500f154

(5853)

on April 16, 2011
at 07:13 PM

Its not blood. Blood would coagulate.

1
065bc9a541c742defb28b9c58ad34fbd

(1783)

on April 16, 2011
at 10:44 PM

I collect it in a bowl and add it to the water I give my plants. Plants love blood!

1
06d21b99c58283ce575e36c4ecd4a458

(9948)

on April 16, 2011
at 08:13 PM

Yes, you can make blood sausage or you can just panfry the blood into a tasty treat with a few vegetables...bell pepper, hot or mild chili peppers, onions, spices. Google blood sausage for many, many variations.

1
7825c54bc80189a79f36d02ce51b8402

on April 16, 2011
at 07:39 PM

I put it in my dogs bowl.

0
Cfccbcf3450ac4919311ded8ef162d49

(2312)

on April 18, 2011
at 06:38 AM

just eat it - it has all the flavors from the meat and seasonings.

05055dcbf12c81f1cce777ec365870af

(1791)

on April 18, 2011
at 05:12 PM

it doesnt have any seasonings, its the thawing meat...

Cfccbcf3450ac4919311ded8ef162d49

(2312)

on April 22, 2011
at 07:55 PM

in that case, I just give it to my dogs.

0
7e1433afbb06c318c4d90860d493c49d

(5959)

on April 16, 2011
at 08:31 PM

I either give it to the cats or add it to the pan when I'm deglazing it to make a sauce.

0
Ed71ab1c75c6a9bd217a599db0a3e117

(25477)

on April 16, 2011
at 08:05 PM

Gravy".......................

Answer Question


Get FREE instant access to our
Paleo For Beginners Guide & 15 FREE Recipes!