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I saw a recipe (French) that involved thickening with blood (they also said puréed liver would work) - is this safe? I've eaten blood sausage and black pudding, but still am curious about a sauce?

AttilaNYC
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It should be safe, you would want to follow the same precautions you would when preparing meat. I personally like thickening my stews with bone marrow.

Manako
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  • Mmm, bone marrow! – Iuls Aug 04 '10 at 17:34
  • Why not just thicken them with the animal's soul itself...Bone marrow sounds absolutely fantastic. – Ocaasi Aug 04 '10 at 21:11
  • @if you like bone marrow you'll absolutely looove spinal cord consumme! – mfg Nov 08 '10 at 19:37
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    @mfg Depending on what animal's spine you're slurping that could be risky. If I remember correctly, eating brain and spine tissue greatly increases the risk of prion based diseases. See [Transmissible spongiform encephalopathy](http://en.wikipedia.org/wiki/Transmissible_spongiform_encephalopathy) and [Bovine spongiform encephalopathy](http://en.wikipedia.org/wiki/Mad_cow). The important thing to note is that cooking does not prevent transmission. – Fambida Oct 10 '11 at 00:08