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jumping on the bandwagon super late here, but amazing job and effort.
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Oct 24, 2014 11:59
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Steve Yun posted:So it looks like my friend in Denver has a centrifuge and will let me have it for free. If I get it soon I will be posting an addendum with blood plasma recipe experiments. Here is what I believe to be the sum total of free information on cooking with blood plasma. Given this and the existence of blood meringue, I would guess that blood plasma meringue could also be a thing, and might be less finicky than a straight blood meringue. I suspect anything beyond "use it like egg whites or brine" though will require either much experimentation or a skilled chemist. Though I would be highly impressed if you managed the protein fiber creation described by Young and Lawrie.
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Oct 26, 2014 09:28
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