If you get a small rack and roast the beef instead of boil, the blood will drip to the bottom of the pan under the rack with the fat drippings, this can be poured out after you cook it.  Its also healthier because you are draining away the grease and fat too.  As for the chicken....I've never had a blood problem with chickens, but I don't buy my meat from a halal butcher.  So I can't give you any advice there.  I also have a pan that looks like a flat cookie sheet that has wholes in it, it goes over another pan and does the same as the rack.  That might help for making barbeque chicken, to drain things.

I'll see if I can find a link to show you what I'm talking about.

Here's the roaster.

http://www.target.com/gp/detail.html/ref=sc_pgb_r_10_0_4036991/601-6485624-8806503?%5Fencoding=UTF8&frombrowse=1&asin=B00008GSXB - http://www.target.com/gp/detail.html/ref=sc_pgb_r_10_0_40369 91/601-6485624-8806503?%5Fencoding=UTF8&frombrowse=1& ;asin=B00008GSXB

Here's the other pan I was talking about

http://www.target.com/gp/detail.html/ref=br_1_11/601-6485624-8806503?%5Fencoding=UTF8&frombrowse=1&asin=B0002KZST6 - http://www.target.com/gp/detail.html/ref=br_1_11/601-6485624 -8806503?%5Fencoding=UTF8&frombrowse=1&asin=B0002KZS T6

Bismillah,

Most people boil meat and take off the scum from the top, which is the blood.

Bismillah,

I learned to cook slowly, one dish at a time.  If you have any questions, feel free to ask.  I might know the answer, and I might not!

Buck up.  You get to "know" things the more you experiment and fail and succeed.  As in life, we can learn from our failures also!

Blood is meant to come out while cooking it, its basically draining the meat, to get pass this, keep cooking and it will go away, the longer you cook it the more drained the blood is. But you'll end up making the meat dry, although boiling should keep its moisture.

And besides the blood is where the iron is that you need  its not exactly in the muscle/flesh you eat, so if you drain all or keep cooking the meat right thru until it is dry and no signs of blood, you don't get the iron and all the nutrients.

This is called: very well done, in resturant terms

As for chicken it is wise to cook right thru until all the blood has cooked away, although it too will become dry but do what KFC does, steam it or boil it first to retrain the moisture.

Bismillah,

If you go to Islamicity's main page and then the cooking page, it explains very well about blood.

Sisters, people eat blood sausages and the like in Germany and other places.  This is what we are not to do.  We are not to eat or drink blood like vampires, but it is okay to have the blood that goes along with the meat as long as we drain it, and aren't trying to drink it.

herjihad wrote: Sisters, people eat blood sausages and the like in Germany and other places. This is what we are not to do.  We are not to eat or drink blood like vampires,

Do you believe vampires are true ?? how absurd that sounds.

Your statement is absurd, Herjihad. Eating blood sausages which are called black pudding in Ireland, Has nothing to do with vampires eating habits, where on earth did you get that from ?? Do you know anything about blood sausages/black puddings ? It's actually cooked not raw!

but it is okay to have the blood that goes along with the meat as long as we drain it, and aren't trying to drink it.

Who said anything about drinking ??

herjihad, for an intelligent person you sound naive here  no offence meant.

Bismillah,

My good neighbor and friend is German and she told me they like to eat sausages filled with blood called blood sausages.  Why should I disbelieve her?

The point, therefore, that I am making to the dear sister asking the question, is not to worry.  If you try to get the blood out and don't eat or drink it intentionally, there is no harm. (See Islamicity's section quoting Quraan and Hadith on the subject.)

I just saw it in movies for years that Vampires drink blood for sustenance.  Funny joke, huh?

my misunderstanding, sorry.

I missed the joke.

Bismillah,

 It's okay!