I read here it isn't possible to boil milk in an electric kettle without a very high probability that it will break it, though someone also mentioned that there are electric kettles that can boil milk. So far so good. But what about blood that has had an anticoagulant added to it?

It's similar to milk in some ways and dissimilar in others. Would you be able to boil blood in an average kettle that has a coil inside? Would a kettle capable of boiling milk also be able to boil blood? Or is it simply not possible to boil blood with any kind of electric kettle?

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    Is this a cooking based question, or just curiosity? Biology.SE might be better able to help with the anticoagulant aspect of this question -- there isn't a lot of cooking with blood in general, and so I don't know if you'll get great answers from this site.
    – Erica
    Commented Jan 5, 2019 at 17:09
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    (@Erica) black pudding and other blood sausages aren't rare, but they don't seem to involve boiling the blood. It's also hard to get hold of large quantities of fresh blood so making them at home isn't common
    – Chris H
    Commented Jan 5, 2019 at 18:30
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    @Chris H Both cooking and curiosity, actually. I'm curious about cooking with blood, but for some stuff (like drinks that include blood, like the one a bar in Chicago makes that I read about - ozy.com/good-sht/a-drink-for-the-bloodthirsty/36729) I would have to pasteurise or sterilise it as much as possible to make it safe for drinking; but it would, obviously, have to stay liquid. That's one part of that story. The other is that I've been looking into methods how to best do that. (1/3) Commented Jan 5, 2019 at 19:41
  • @Erica (2/3) While I was microwaving my milk for breakfast, I started wondering, if an electric kettle could boil milk too. And from milk my mind jumped to blood. ^^ I decided to look up both and found an answer to the milk question here (cooking.stackexchange.com/questions/84310/…), but unsurprisingly couldn't find anything about doing that with blood. Commented Jan 5, 2019 at 19:42
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    I'd use a rice cooker. Contact between hot steel heaters and proteins can give you messy, corrosive goo to clean off, and burnt tasting boiled blood. With a rice cooker, the heating element does not directly contact the liquid, plus there's an automatic overtemp shutoff. -No burnt blood taste. Commented Jan 6, 2019 at 4:26

1 Answer 1


The biggest issue I could see is that kettles usually aren't designed to be cleaned easily, and it would certainly need cleaning.

I'd expect some protein residue to burn onto the element (which would then smell dreadful if left hot for long). This may lead to overheating as in the case of milk, but it would certainly be hard to clean and taint any water boiled in it afterwards.

For pasteurising you really wouldn't want it to boil - in fact one of the links in your comments notes that blood coagulates at lower temperatures than egg so you may have a very narrow window. If an anticoagulant was used it would have to be not inly food safe but palatable.

In general, experimenting in the kitchen is easiest if done in easily-cleaned containers that are also easy to observe. A kettle might be convenient but a saucepan is much more likely to be recoverable afterwards.

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