Grandpa Ben is in the house. He just lost a ton of blood because Grandma Ginny chopped his arm off. Two birds, one stone. Next, call the cops. Grandma Ginny has anger issues. All joking aside, Jean-Baptiste Denis performed the first xenotransfusion in Shakespeare had only been dead for 51 years and it was a brave new world.
The practice saved some people, killed others, got banned and was then championed in the 19th century only to be discredited entirely after the discovery of blood groups by Karl Landsteiner in Yet ours is an age of advanced science. Genetic modification is beginning to make it possible to use pig blood and organs to save lives.
The hardcore science stuff can be found in medical journals , but suffice it to say, there are a few hurdles still to overcome before pig-to-human transfusions and transplants start going mainstream. Even if it can be done, there are many ethical questions raised. What will be the long-term consequences of these experiments? Who knew it could be so useful? This site uses Akismet to reduce spam. 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.
But that's not the only reason chefs are choosing to cook with blood. Blood is prized for both pleasure and efficiency. It's a superb thickener, provided it hasn't been frozen and congealed, says Bissonnette, who makes a sausage of roughly 40 percent blood at Toro. Pig's blood is typically favored for its sweeter, lighter flavor.
Beef blood can be gamey, and although gelatinous and mild, chicken blood is hard to source, says Ricker. Whatever the animal, blood's deep, rich color is not lost on chefs who prize it for its aesthetics: At Sen Yai , Ricker's Thai-influenced noodle shop, they "add a little [blood] to boat noodles to make the broth rich and the color nice.
Masa harina is a dried and powdered form of corn. For Qui, who serves a version of the Filipino pork blood stew dinuguan at Qui, it's all about the richness blood adds. He notes that the best quality blood is a deep, almost-black color; bright red means it's been oxidized. And for the increasing amount of chefs who are purchasing whole animals direct from farmers—say, a whole pig rather than a dozen shrink-wrapped tenderloins—making good use of every part of the carcass is just good financial management.
Bissonnette purchases whole pigs direct from farmers who, when requested, will also include the blood many farmers let a pig "bleed out" after slaughter, not bothering to capture and save the blood because, well, until recently it wasn't desired. Besides chefs' penny-pinching proclivity and resourcefulness, it's also imperative to many that they pay proper respect to the animal. American chefs cooking global food also feel responsible for honoring the authenticity of a particular cuisine.
From my experience, because I am not Mexican, people often think I am tinkering with things when I am not," says Stupak. Food producers can use it to make blood sausage, or black pudding, which they sell to markets for human consumption.
Chemicals in the blood make their way into cookies to provide iron fortification and into cakes to replace egg whites. Blood is a life-giving substance, even after slaughterhouses have harvested it from the vein. Animal blood is also an integral component of a lot of medical products. Pet food companies collect solid parts, such as hair, beaks and feathers, and use them as ingredients. Gelatin comes from a soup of the bones, tendons and ligaments and is a component of candied jellies.
The cosmetic industry also takes its pick from the refuse. These are little text files stored on your computer that tell us to remember stuff.
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