MENU
 

It's easy to get answers about health and nutrition! Just send your question by email to askdrgourmet@drgourmet.com and Dr. Harlan will respond to selected questions of general interest. Answers will be posted in the Ask Dr. Gourmet newsletter (sign up now!) and archived in the Ask Dr. Gourmet section of the website.

Please note that the Ask Dr. Gourmet feature is restricted to questions regarding food and nutrition. Due to the many questions we receive, not all questions may be answered. For more specific questions about your individual health, please contact your doctor. About Timothy S. Harlan, MD, FACP | Terms of Use | Privacy Policy

 


 

Ask Dr. Gourmet



Is thickened balsamic vinegar safe to eat?

Several years ago I bought 25-year-old Modena vinegar while in Modena. It has since gotten very thick. Is it still safe to use or should I throw it out? Can it be thinned down somehow?

Dr. Gourmet Says....

fresh strawberries drizzled wtih balsamic vinegar

This is exactly what your vinegar should be like. As it ages, balsamic vinegar thickens and takes on sweeter and more complex flavors. There's no need to thin it out.

Aged balsamic vinegar is great on so many things. Perfect for salads and drizzled over simple grilled fish. Best of all aged balsamic vinegar is great over fresh berries, such as sliced strawberries.

Thanks for writing,

Timothy S. Harlan, MD, FACP
Dr. Gourmet

More Questions About Balsamic Vinegar

What is the percentage of alcohol in Balsamic Wine Vinegar?
Does balsamic vinegar contain lead?
Is there a rating system for balsamic vinegar?
How long can I keep balsamic vinegar?
Read All Questions About Foods