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Ali23 | Nov 28, 201704:37 AM     2

I have a bag of dried pig's blood (from Tongmaster) but am not interested in making black pudding. I am interested in using it to thicken broths (esp. Sichuan Hot Pot and Ramen broths).

I seemed to recall that boiling it is a bad idea. Is that true? How do others use it?

Also curious about baking blood, cheese, and spring onion muffins. Can I just reconstitute it and use as the liquid?

Does dried pig's blood come pasteurised and safe to eat reconstitused without cooking?

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