<<Disclaimer: Verify this information before applying it to your situation.>>
I have a feeling there is no clear cut rule, everyone has different
reactions, but I thought I'd ask. A restaurant I would like to frequent
serves a marinade with a little bit of soy sauce. After speaking with the
manager (he consulted w/ chef + recipes) the marinade has 2oz of soy sauce
in a 5 gallon (640oz)mixture. This would make the entire mixture only .003%
soy sauce. Then taking into account the amount of gluten in the soy sauce,
I'm wondering if it is a safe statistical risk?! Let me know what you think
and your recommendations.
ken in BOSTON