Review on 🍕 Professional 6 Shell 15 Inch Chicago Metallic by Jacob Kuntz

Bought three baskets to make 12 taco shells at once. Extremely well made shelves that will last a lifetime with a little care. They take up a lot of disk space but have free space. Before purchasing baking grids, I flat baked corn tortillas for about 10 years, so I have a lot of experience. They can be very dry and tasteless. After years of experimenting, here's what I make for cooking. Spray uncooked tortillas with some vegetable oil and sprinkle with a pinch of salt (optional, mostly for flavor). Wrap the sprinkled tortillas in paper towels and microwave for about 1 minute. This is done to steam the uncooked tortillas and make them soft and pliable. Take the microwave tortillas and place them on a taco rack at room temperature. Make sure the tortillas are balanced or they may slide off the rack while baking. Bake in a convection oven at a temperature of 325 g. (actually) about 20-25 minutes (every oven is different, so experiment). Remove from the oven when golden brown and immediately remove the pans to cool. My experience baking tortillas has shown that while you remove any moisture, you want the cooked tortillas to brown for flavor. Too high a temperature with a shorter baking time can cause the tortilla crusts to become tough (brown but still moist). Too cool an oven with a longer baking time will dehydrate the tortillas but not brown them. So experiment with cooking time and temperature.