Know what you’re eating
Anyone who has food allergies knows that allergens are added to the strangest items. Dishes that have never been a threat, now are since chefs are trying to be innovate to create new flavors. For instance, derivatives of milk are in chalk, mints, gum, fake crab and French fries. Some cooks butter the steaks and coat the grill with butter instead of oil. A waitress at P.F. Chang’s said their meat, including chicken and shrimp, are soaked in milk. On a television show called Dinners, Dine-Ins and Dives, a chef cooked pulled-pork in a vat of spices and cow’s milk.
Many Indian dishes, that people think of vegan, are made with yogurt and ghee (clarified butter). Italian minestrone, a soup made with white beans, vegetables and pasta is sometimes cooked with a cheese rind. Many white breads are made with non-fat dried milk.
You just never know where allergens are lurking. When dining out I always have to remind myself to ask the wait staff if any dairy is in the dish I ordered, even if it is a tofu and vegetable stir-fry.