Reddit Reddit reviews Utopia Kitchen 2 Quart Nonstick Saucepan with Glass Lid - Multipurpose Use for Home Kitchen or Restaurant

We found 1 Reddit comments about Utopia Kitchen 2 Quart Nonstick Saucepan with Glass Lid - Multipurpose Use for Home Kitchen or Restaurant. Here are the top ones, ranked by their Reddit score.

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Utopia Kitchen 2 Quart Nonstick Saucepan with Glass Lid - Multipurpose Use for Home Kitchen or Restaurant
Coated with multi-layer nonstick for ultra-durability; made using top rated material 3003 aluminum alloy, used for professional grade saucepansTwo layered nonstick interior is exceptionally durable, double coated, and scratch resistant; sturdy heat resistant bakelite handle is strongly riveted to the pan to create a comfortable grip. Delivers scrumptious results, whether you’re making sauces, gravies, boiling pasta, or simply reheating leftoversDishwasher safe; for hand cleaning, first use a paper towel, wooden or plastic spatula to remove any loose food from the pan; then use a sponge, or paper towel sprinkled with a few drops of dish-washing soap to wipe the surface cleanAlways let the cookware cool before washing or putting under water in the sink or dishwasher
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1 Reddit comment about Utopia Kitchen 2 Quart Nonstick Saucepan with Glass Lid - Multipurpose Use for Home Kitchen or Restaurant:

u/chaostardasher · 8 pointsr/ketorecipes

Marshmallows are so delicious but the kinds you find at the grocery store are PACKED with sugar and carbs. Store-bought marshmallows such as Kraft Jet-Puffed have a whopping 24 grams of carbs and 17 grams of sugar per serving. Those marshmallows would blow your blood sugar through the roof!

This awesome recipe though has no sugar and 0g net carbs. Plus it only uses five ingredients. Check it out below with more details and tips at the source link

Source: https://www.chipmonkbaking.com/blog/2019/9/6/zero-carb-keto-marshmallows-made-with-allulose

RECIPE: KETO MARSHMALLOWS USING ALLULOSE


(NO SUGAR, LOW-CARB, GLUTEN FREE, KETO, DIABETIC FRIENDLY)


Servings: 24 Jumbo Marshmallows (~38 grams each)

Prep Time: 20 Minutes

Resting Time: 4 Hours

INGREDIENTS


  • 1 1/4 Cup Water, divided
  • 3 Tbsp Gelatin (we used Great Lakes Pure Beef Gelatin which you can get on Amazon)
  • 3 Cups Allulose, plus an extra 1/4 cup for dusting (we used the ChipMonk blend of Monk Fruit and Allulose: AlluMonk. You can find other allulose brands online as well)
  • 1 Tbsp Vanilla Extract (we used McCormick, but any brand should work fine)
  • 1/4 tsp Fine Sea Salt
  • Optional food coloring if you want colored marshmallows

    INSTRUCTIONS


  • Lightly grease two 8x8 square baking pans OR one 9x13 baking pan with pan spray and line the pans with a strip of parchment. We recommend spraying the pans once more to grease the parchment.
  • Add 1/2 cup water to a bowl. Sprinkle the gelatin over the water and immediately whisk the gelatin into the water. Set the gelatin mixture aside to bloom while you make the allulose syrup.
  • In a medium heavy-bottomed saucepan, pour in the remaining 3/4 cup water and whisk in your 3 cups of allulose. Continually mix while you heat the pan up on your stove. You want to heat the mixture to 240 degrees Fahrenheit. Use a candy thermometer or digital thermometer to continually monitor the temperature.
  • Once the allulose syrup reaches 240 degrees F, carefully add the hot syrup to the gelatin mixture in your other bowl. Add in the vanilla and salt and start to mix either using an electric hand mixer or a stand mixer. You do not want to do this by hand, trust us! Turn the mixer speed up to medium and whip until the marshmallow begins to thicken and lighten in color. At this point, you can turn the mixer up to high speed without the liquid making a giant mess. Whip on high for at least 15 minutes. You will know it's done when the marshmallow is VERY thick, glossy, cool to the touch, and holds firm peaks.
  • If you want to color your marshmallows, add in a few drops of food coloring during the mixing process.
  • Working quickly, use a rubber spatula to scrape the marshmallow into the prepared pans. Use an offset spatula to smooth the surface as much as possible (you can oil both spatulas to help prevent sticking if you want to). Allow the marshmallows to set for at least four hours or overnight.
  • Using a blender, grind the additional 1/4 cup of allulose for dusting until it's the consistency of confectioners sugar.
  • Use the parchment paper to lift the marshmallow out of the pans. Using an oiled knife, trim the edges and then slice the marshmallows into strips. Dust the surfaces of each marshmallow strip with the powdered allulose. Then slice the marshmallow strips into squares and dust the cut sides.
  • Store the marshmallows in an airtight container. Or, lightly cover the container with a paper towel and allow them to dry out overnight, undisturbed.

    Recipe Source: https://www.chipmonkbaking.com/blog/2019/9/6/zero-carb-keto-marshmallows-made-with-allulose