About Chef Glen L. Davis II Expertise I am familiar with a wide array of herbs/spices and techniques from around the world. I can answer questions about how to use spices/herbs, both classical and modern applications; I can also answer questions about substitution and application of herbs/spices.
Experience I Have worked as a chef for about 14 years and have written over 400 original recipes.
Organizations Virginia Chefs Association
Publications V.I.M.S. Sustainable Resources Symposium Cook Book 2004
The Free Lance Star
The Richmond Times Dispatch
Education/Credentials I attended J. Sergeant Reynolds CC where I majored in Culinary Arts and Hospitality Management.
Awards and Honors Virginia Chefs Association "Jr Iron Chef"
Question QUESTION: I recently 'merged' two bottles of balsamic vinegar and when I got to the bottom of the quite expensive one, a huge lump of slime came out! I am familiar with wine sediment and this was nothing of the sort, it resembled a thick gelatinous worm.
Any idea what this is, is the vinegar bad?
C
ANSWER: Because you said that the bottle that the sediment was in is an expensive one the culprit is probably wood.
When the vinegar ages in the "cask" it deteriorates some of the wood on the inside. This can cause a "slime" in the bottom of the bottle. It could also be ground down grape skins, I have even seen some "younger" (under 15yrs) bottles that have very small bits of grape skins. It is pretty rare to see it because of the filtering and aging process though.
The reason that you don't see it in cheaper balsamic vinegar is because it is not aged in a "cask". Generally commercial balsamic is wine or grape juice that is getting a little "long in the tooth". It is usually boiled in a stainless steel vat, caramel color and caramel/malt flavor and sugar is added and the product is boiled again. then it is bottled and shipped. Therefore nothing comes in contact with it that can condense on the bottom of the bottle.
I would have to say your balsamic should be fine. Usually if balsamic does not have an "ammonia" scent it is ok. You can probably just shake the bottle of "older" balsamic and have the sediment redistribute into the vinegar. If you are uncomfortable doing this you can always just save the liquid and discard the sediment from the bottom.
I hope that this has helped you please feel free to contact me again with any other questions you may have.
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QUESTION: Thank-you so much! Although the only thing that worries me (other than having to throw this beautiful balsamic out!) is the fact that the sediment will not redistribute! Some slipped, and I mean slipped...into the sink where it sat in the drain hole and once water ran over it for an extended period of time it changed colour to a light green/yellow (which may be the wood you speak of?) but both it and the bits that were left in the bottle would not redistribute in shape/texture.
No ammonia scent though, I guess the only thing that concerns me is the idea it may be (or have once been) a living thing :)
Thanks so much again though !
c
Answer You are quite welcome, please feel free to contact me with any other questions you may have. Even though I am only signed up for a few topics I will be happy to answer any questions about food you may have to the best of my abilities.
