Today I thought I’d share more in-depth on how to use the sous vide. Yesterday, I bought a rotisserie chicken at the store, since it was our busy piano lesson day, so today I will use the leftovers for chicken taco salad bowls.

Reheating things is a very nice use for the sous vide. Overcooking food dries it out, so reheating already cooked food cam be a problem! Not with the sous vide. 

Whenever I use my sous vide, I begin by turning my water to all the way hot, and I fill my plastic bin with hot water.

I got my plastic 12 quart bin at Orson Gygi. It was under $10. Any pot or other container that is deep enough to cover the fill line on the sous vide will work, but I like the bin, because it has enough room for even large roasts. Next, I set my bin on a towel, so the counter doesn’t get too hot, slide the machine into the clamp, and plug in the machine. This turns it on. Use the blue dial to set the temperature.

Then push the play/pause button to start.

The anova is also bluetooth capable, and can be controlled with an app on your phone. The water will start circulating and heating.

Once it’s heated, it will beep, and if you’re using your phone to control it, your phone will alert you. Now you can put leftover shredded rotisserie chicken, a drained can of black beans, and 1/4 cup taco seasoning in a gallon bag and seal it up.

Try to get out as much air as possible. If you leave one corner of the bag unsealed and lower it carefully into the water, the water will naturally press the air out. Push the bag all the way in until only the unsealed corner is sticking out, then seal it. With the chicken mixture, it’s impossible to get all the air totally out, so the bag will float a bit. I use measuring cups and fill them with the water in the bin to hold down floating bags.

Leave it in there for at least an hour to heat through.

Meanwhile, I will make crispy tortilla bowls with “taco size” flour tortillas. Heat the oven to 375. Place oven safe bowls upside down on a baking sheet.

Spray both sides of each tortilla with cooking spray.

Stick the tortillas over the bowls.

Once the oven is heated, transfer the bowls to the oven.

Watch carefully; after about 8 to 10 minutes, the edges should be browning.

Now use tongs to carefully flip the tortillas over and onto the oven rack. Use the tongs to remove the bowls as well.

Bake 3 to 5 minutes longer. Be very careful not to take it past spotty golden brown. Dark brown spots will taste burned. They won’t look very dark, but they will completely crisp up as they cool.

Now load on the toppings and serve! Tonight we put lettuce, the chicken and black bean filling, cheese, mango salsa, and sour cream. Delicious!