Concerns about hoisin? [moved from Ontario board]
I just had my new favourite lunch (the "protetin salad" from the sandwich shop in the new food court at Hydro Place). The woman preparing it told me the resto doesn't use hoisin, and alluded to something unhealthy about it.
Despite some prodding on my part, she wouldn't specify what exactly her concern was.
A quick Google search turned up nothing useful.
Anyone know what she might have had in mind?
I've never heard of anything, but perhaps they are concerned about allergies (soy and cross contamination with nuts). Did they have nuts or peanut sauces on their menu?
Probably more "General Topics" oriented, but my aunt had always labelled hoisin and oyster sauce to be of dubious "cleanliness" and so partially tried to steer me away from it sometimes... It could partially be a Hong Kong mentality, I'm not certain.
Funny but I don't get it, especially given the prevalence of both hoisin and oyster sauce in Cantonese cuisine.Both need to be fridged and both products have stale dates.Read the ingredients but I don't recall anything notoriously perishable in either sauce.Maybe I've just been lucky but then I don't use either in anything that's uncooked.
Probably soy. There might even be a warning on the label of commercial brands that warns about soy ingredients.