A taco shell pan was given to me, but I'm unsure how to go about making the shell.
aluminum doesn't hold heatHeat passes right through itWhere as other metals can get real freaking hot!
different metals transfer heat differently, and aluminum isn't a metal that is a good conductorSo just because it's a metal doesn't mean it will get hot.
It does get hot - however, aluminum disperses heat faster than tin or steel, so it cools down to the point where you can handle it faster.
I just learned this one in Creative Living in school on FridayLike when you put a piece of ice in aluminum foil and wrap it up and put it in the microwave it will come out still a piece of ice un-melted because the microwaves bounce off of the aluminum foil.
How to Make Baked Taco Salad Shell Bowls: 20 min 10 min prep 1 servings 1 (10 inch) flour tortillas 1 piece aluminum foil (12-inch) warm water 1/4 teaspoon olive oil 1If using 10-inch tortillas, set 2 empty food cans 3 to 4 inches apart on a 14x17-inch foil lined baking sheet 2If using 12 or 13-inch tortillas, set 1 food can on baking sheet 3Drape a foil square over the top of each can 4Fill a pizza pan (one that's at least 3/4-inch deep) or another appropriately rimmed container with about 1/2 inch of warm water; add 1/4 teaspoon of olive oil 5Quickly immerse a tortilla in the water, then lift out and let drain 6Drape the damp tortilla over the foil on the empty food can (if you place it slightly off-center the shell with have a dramatic higher flair to one edge) 7If you have room on the pan for another tortilla, add another 1/4 teaspoon oil to the water, dip a tortilla, and drape it over the other can 8Bake the taco salad shells in a preheated 450 degree F oven until they're lightly brown and firm enough to hold their shape, which will take about 4 to 5 minutes 9Using pot holders, carefully lift the shells off the cans and place them cup-side-up on the pan; the edges on larger tortillas might need support when the shells are inverted so loosely crumple some foil into 4-inch balls and push them against areas that sag 10Return the shells to the oven and bake until they're crisp, about 2 to 3 additional minutes 11Let cool on rack 12Repeat all steps until you have enough shell bowls for your meal 13Enjoy!
aluminum doesn't hold heatHeat passes right through itWhere as other metals can get real freaking hot!
different metals transfer heat differently, and aluminum isn't a metal that is a good conductorSo just because it's a metal doesn't mean it will get hot.
It does get hot - however, aluminum disperses heat faster than tin or steel, so it cools down to the point where you can handle it faster.
I just learned this one in Creative Living in school on FridayLike when you put a piece of ice in aluminum foil and wrap it up and put it in the microwave it will come out still a piece of ice un-melted because the microwaves bounce off of the aluminum foil.
How to Make Baked Taco Salad Shell Bowls: 20 min 10 min prep 1 servings 1 (10 inch) flour tortillas 1 piece aluminum foil (12-inch) warm water 1/4 teaspoon olive oil 1If using 10-inch tortillas, set 2 empty food cans 3 to 4 inches apart on a 14x17-inch foil lined baking sheet 2If using 12 or 13-inch tortillas, set 1 food can on baking sheet 3Drape a foil square over the top of each can 4Fill a pizza pan (one that's at least 3/4-inch deep) or another appropriately rimmed container with about 1/2 inch of warm water; add 1/4 teaspoon of olive oil 5Quickly immerse a tortilla in the water, then lift out and let drain 6Drape the damp tortilla over the foil on the empty food can (if you place it slightly off-center the shell with have a dramatic higher flair to one edge) 7If you have room on the pan for another tortilla, add another 1/4 teaspoon oil to the water, dip a tortilla, and drape it over the other can 8Bake the taco salad shells in a preheated 450 degree F oven until they're lightly brown and firm enough to hold their shape, which will take about 4 to 5 minutes 9Using pot holders, carefully lift the shells off the cans and place them cup-side-up on the pan; the edges on larger tortillas might need support when the shells are inverted so loosely crumple some foil into 4-inch balls and push them against areas that sag 10Return the shells to the oven and bake until they're crisp, about 2 to 3 additional minutes 11Let cool on rack 12Repeat all steps until you have enough shell bowls for your meal 13Enjoy!
