Thursday, June 24, 2010

Nay, Nay, Caprese



I am in need o f help from my fellow friends that dig on food. I was making a caprese salad. I go to whip out my balsamic and there is something freaky growing in it. I looks like a fungus? I am #1 surprised anything can grow in an acid base and #2 has this ever happened to anyone???

7 comments:

Bonoca said...

After much digging, I found this question online....

"Sometimes I get a funny growth, like a mold, inside a bottle of opened vinegar. Does this mean the vinegar has gone bad and I should stop using it?"

It's called a "mother" and it's cellulose that naturally occurs in vinegar, produced by those harmless bacteria mentioned earlier. It doesn't mean the vinegar is spoiled or in any way harmed. Vinegar producers usually pasteurize the product to prevent a mother from occurring, but should one develop in one of your bottles, simply pour the vinegar through a filter (a fine mesh sieve or coffee filter would work), discarding the "mother" and then enjoy the vinegar.

Hope this helps!

pjpink said...

Ick! I have never seen that before. Could it be the "sweetness" or the heat triggering it?

Swestie said...

Um, ew. Nope. Can't say it has. I think, "Nay, nay!" is right!

Mommy Gourmet said...

that was awsome! Thank you!

Tanya said...

wow...never seen anything like it. I'll be looking in my vinegar bottles from now on, very carefully!!

Ann Minard said...

Looks like a "mother" which I used to grow on my Kombucha! If it is it is harmless just remove and use the vinegar as usual.

rona said...

You can charge more for products with a 'mother'! We are now making kombucha tea with them. You keep using the mother over and over and it produces a truer result every time if you care for it properly. It is full of good things for your immune system. Just read up on kombucha. Miss you Vanessa!