Back in 2008, renowned Danish chef René Redzepi and restaurateur Claus Meyer, now known to foodies as the masterminds behind the four-time world’s best restaurant Noma, opened a peculiar test kitchen in Copenhagen. The Nordic Food Lab, as they called it, was a space for chefs to experiment with the weird, new, and taboo in a way they never could in a working kitchen. Ever since, they’ve scored headlines with reports on cooking with fermented grasshoppers, pheasant essence, and even beaver anal glands. But perhaps no report they’ve issued has garnered as much attention and consternation as the one released this January by then-Food Lab intern Elisabeth Paul on how to substitute blood for eggs.
Very cool read. I didn’t catch if they say whose specific blood they used/investigated – human, pig, etc. But it makes sense that historically we’d have used blood if possible in hopes of nothing going to waste. Blood donation is good for ~6 months as I understand – the article does talk about the difference between fresh and coagulated blood but not shelf life.