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.
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.
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...
My understanding is circa 2007 they changed to frozen to help save on labor. I think the original recipe for pan dough is out there. Not sure when the thin crust came into existence.