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All you would do is eliminate the sugar, go 2:1 ketchup/mayo, and add mustard? How much mustard? Should a little honey be added to sweeten it a little? I miss our local pizza hut too. I have to drive to near the airport now to get some.

I just want a good sauce that helps capture the burger taste. Maybe a seasoning that adds an umami flavor would help? Less mayo for sure.

This pizza was a monthly special. Starting tomorrow it's a taco pizza. This wasn't an at home project hence the large volume. Lol.

For the record, not specifically looking to make big mac. All purpose burger is fine.

A coworker created a cheese burger pizza with a base of 10 cups mayo 5 cups ketchup 2/3 cup sugar 2/3 cup white vinegar 1/3 cup black pepper topped with ground beef and cheddar and mozz and optional ketchup and mustard on top of that. Personally don't like the sauce that much. I think he was...

It's the butter I was hoping to reduce. I don't care about eggs. Add more, I don't care. Lol.

Interesting guide but I assume the fat is mostly the butter but it is liquid in this recipe. Can it be reduced to compensate for wetness of fruit? Particularly if I increase that amount to add flavor?

I tried that with blueberry muffin recipe. I think strawberries require special care.

Are freeze dried strawberries easy to find?

Yes

I redid the recipe exactly. I can't say it's all that different.

https://www.foodnetwork.com/recipes/ina-garten/strawberry-muffins-recipe-1994491.amp I tried this recipe and I admit had to use both wheat and gluten free flour to have enough at the time, and used powdered sugar for most of it since I was low on granulated too. I found it did cook completely...

In particular the rules on NY state? Are open tissue boxes a violation?

I was trying to recreate a version of the spicy shredded chicken they had once at Taco Bell. So Mexican authenticity isn't what I'm going for. Lol.

Yeah, never heard of that.

Actually it was plenty moist. It just didn't shred very easy at all. I was thinking it would be like beef falling apart in a stew. Just loose strands.

https://houseofyumm.com/mexican-chicken/ I tried this recipe but it didn't look much like the picture. The chicken was tough to shred with a fork. Any tips? Two forks to pull apart because it's very hot? Chicken wasn't red like it is in picture. I cooked for 15 minutes covered. Temp was 180F...

I can't be sure Gatorade could taste that bad without any added sweeteners. Lots of stuff say no sugar, but there's always something else to get around the technicality. Maybe sports drinks should be the electrolytes formula only, and offer instructions to add apple juice or something more...

My initial question wasn't about why too many triglycerides are bad. I think everyone knows that they are. I was asking what chemical purpose adding them as an ingredient in food would have.

Know what the purpose might be in Gatorade or a gluten-free recipe?

I read the process of making powdered sugar from refining the granulated destroys the molecules making it taste less sweet. The glaze tastes kind of bitter. Tasted better on bread next day though.

Looks like your linked page instructs to blenderize granulated sugar even finer. Can't it just be heated and dissolved?

What role do triglycerides play in food science? I know in the blood one doesn't want high triglycerides made from sugars, but what are straight up triglycerides used for as a listed ingredient?

https://sweetteaandsprinkles.com/orange-cranberry-bread/ I tried this recipe. Turned out pretty good, but I don't think the glaze was very good. Might of been better plain. As it turns out powdered sugar is less sweet than granulated sugar and may spike glucose more. Anyway to make glaze with...