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Balsamic Vinegar/Spaghetti Sauce Questions

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Balsamic Vinegar/Spaghetti Sauce Questions

boltnut55 | Aug 26, 2004 08:46 PM

In case people are making faces, it's two separate questions :-)

We got yummy bread from Il Fornaio to go this afternoon. We made spaghetti for dinner, so I got the olive oil and the balsamic vinegar. When I went to pour the vinegar, I noticed that it seemed to have coagulated. It has been about 3 months since we last used it, and I had bought it a couple months before that, so it's not old. When dinner was over, I was finally able to shake the bottle so that some vinegar moved around. Has it gone bad? Is this normal? What am I supposed to do? Was my kitchen pantry too hot? Lid not closed tightly enough?

Onto the spaghetti sauce. I do use jar sauce, and I've tried many. My complaint about the red sauce is that they are always too tart (trying to stay away from creamy to lose some weight!), and I end up adding a lot of sugar into it, tablespoons at a time! Should I be looking for a specific type... or staying away from a specific type? I usually get garlic/mushroom/onion. HELP! Thanks.

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