When we make a soup or stew we should first slowly cook the meat, and then strain the blood from the broth through a cloth before adding the vegetables.
God uses a stew made of choice meat, which in the cooking becomes full of oozing blood and floating scum which is not strained off and the stew of fine meats is polluted; as an allegory of the apostates. We the spiritually called out were called out and made the choicest people to the Eternal, only to become polluted in our own idolatry and wickedness.
When questioned about his legalistic nonsense, the Chief Pharisee responds:
I have never heard of such a thing–is there a scriptural reference to validate this practice? My understanding has been that rinsing off meat that has been properly drained of blood after slaughter with water (along with trimming off excess fat)was all that was required prior to cooking it.
Also, what about roasted or fried meat? Since some of the offerings that were cooked in such manner were granted to the Levites as food, that would seem to make this practice okay for preparing food.
We are specifically commanded never to eat any blood in several places. That would certainly include the straining off of any blood [the dark clumpy pasty mess that comes off slow cooking meat.] that came out of the meat in cooking. Especially when today’s meat is not fit for consumption and all we can do is wash it well and then scoop off the bloody scum at home. Certainly we can roast or fry meat, but we should make sure to wash it well and to cook slowly so the blood will come out; as for the sacrifices those animals were killed by cutting the jugular and allowed to bleed, while modern slaughter involves striking the head with a hammer, or even electrocution and strangling [fowl] all forbidden by God. James