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?