Balsamic vinegar became too thick. How to liquefy it?
I store an Italian balsamic vinegar (BVM) in a fridge and use it from time to time for a couple of years. It used to be thick and viscous. (In contrast to some other reports, I did not need to reduce it, as the original consistence was totally satisfying.) But now it has almost solidified:
How to make it liquid again?
Best Answer
I would use some good regular (i.e., a non-reduced or a non-aged) balsamic vinegar to thin it out.
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You can try placing the jar in hot water or use warm running tap water to heat up and re-liquefy the vinegar.How do you dilute thick balsamic vinegar?
How To Thin It Out. Since it's difficult to tell how thick a balsamic reduction is while warm, it's easy to reduce it too much. The more the balsamic reduces the sweeter it gets. so you can thin it out by adding in a tablespoon of regular balsamic vinegar until the correct consistency is reached.How do you liquify balsamic vinegar?
Place the balsamic vinegar in a small saucepan and cook over medium low heat until the vinegar has reduced to at least half of the original amount (about 30 minutes for 2 cups of vinegar to reduce to 1 cup). For a concentrated but still liquid balsamic sauce you can cook it until it reduces by half.What can I do with congealed balsamic vinegar?
But if it's just too thick, try thinning it out with a little water and a little more balsamic vinegar, and re-reducing until you achieve your desired thickness.How to Make Balsamic Vinegar Reduction
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Answer 2
You can try placing the jar in hot water or use warm running tap water to heat up and re-liquefy the vinegar.
When I have honey that has crystalized and I want it in liquid form, I heat water in a pot, take the pot off the burner, and place the (glass) honey jar in the pot until it is the correct consistency.
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