Blood : Blood is the vital liquid circulating in the body of vertebrates. Blood is viscous, red in color and circulates in the vessels (veins and arteries), throughout the body, where it plays essential and multiple roles (nutrition, respiratory, regulator, defense, etc.).
Apart from gelatin, blood is composed of the same principles as flesh, that is to say, it contains fibrin, albumin and osmazome.
The fresh blood of animals is a very tonic and nutritious food. A symbol of vigor, blood has always been considered a fortifying commodity, especially in cold countries (blood sausage was only eaten before in eastern Europe or in eastern France).
It only enters a fairly small quantity in charcuterie preparations. The most used is undoubtedly pig's blood, because it remains soft when cooked. Ox blood is brittle and calf blood is too aqueous.
During bleeding, the blood is mixed with an anticoagulant (thepotassium oxalate and to sodium chloride (salt which ensures its preservation).
It then goes through a centrifuge to remove the fibrin. Since blood is a favorable medium for the growth of bacteria, it must be kept in a very cool place.
The shelf life should be as short as possible (5 days maximum) and should be carried out in an open container.
In Sweden, we eat the famous Swartsoppa (literally "black soup") which is made from the blood ofgoose. The blood soup (or chernina) is a Polish consommé to which fresh blood from game or pork before lier with a puree of poultry livers.
In France, in certain countryside the blood (cut in vinaigre so that it does not coagulate) is consommé with some broth.
We eat the blood of some animals seasoned in various ways: that of Hare as a link to stew, that of pigeon as a sauce, finally that of the pork as black pudding.
La Liaison with blood is also widely used in stews, stews de game, volaille (Coq Au Vin) and preparations royal " or " smeared ».
Duck "au sang", a specialty of the Rouen region in Normandy, is a duck muffled (and not bled) of which the carcass switched to the duck press (See Duck press) and the juice thus expressed bound to the blood.
Related Articles:
Blood duck
Blood Drop Cooking
Blood consumption around the world
Duck blood soup
Chicken blood soup