Review on 🍕 Professional 6 Shell 15 Inch Chicago Metallic by Dragan Nelson

I wanted this item to make corn tortilla taco bowls. They are very low in sodium and I can no longer eat starchy foods because of their sodium content. Corn tortillas are best used when they are at room temperature. I tear two paper towels off the roll, leave them connected, dampen with water and squeeze lightly. Then I lay out the paper towels like an open book and cover a small plate with a paper towel. I fold four yellow corn tortillas in half and fold a second paper towel over the top of the tortillas, tucking the edges under the tortillas to form an airtight bag. Steam in the microwave for about 20 seconds. If you take them out of the steam bag and don't have the flexibility to place them on a metal taco pan so that they stick to either side of the metal without gaps, you'll need to steam them longer. Depends on your microwave and the temperature of the tortillas. If you take the tortillas out of the fridge and don't let them come to room temperature, you'll need to cook them twice as long. Once you figure out a number that works for you through trial and error, you will be fine. I put them in the 375 degree oven with my oven for about 8 minutes. Mostly when they turn a golden brown color at their peak. I don't spray oil or anything like that. Tasty mussels and it's so nice to be able to make whatever you want and not have stale mussels on hand. Again, you'll need to steam the tortillas so they're flexible and fit the mold perfectly. If they aren't on the pan, they won't stay on the pan and will fall into the oven. The main thing is to steam properly.