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Advice for vacuum packing sauces.

post #1 of 6
Thread Starter 

I am vacuum packing individual sauces for later use. I am making 10 to 20 portions at a time. I don't have a blast chiller.

 

At the moment I am cooling the sauce by putting the pot into a sink of iced water and then stirring . It gets it to a tepid temperature within 10 to 15 minutes.

 

The problem I have is when I'm bagging it. I am doing it within 20 minutes of it coming off the heat whilst it a little warm. The bags I'm using are 20 cm square which are a little bit too big. The sauce gets all over the sides of the bag walls. I use either a ladle or a large spoon.Ideally I'd prefer to use less of the bag and trim it once sealed.

 

I have better results when I let the sauce completely cool and solidify and am able to scoop it like jam however I don't have the time to wait sometimes.

 

Is there a device or tool I can buy use to which will make the bagging of sauces less messy and more efficient?

post #2 of 6

Roll/fold the top of the bag back like a pair of socks.  This is especially great if the bag is a little too large as it still leaves plenty of room.  Once it's filled, shake it a bit to settle the contents then unroll the bag again. And stray mess is not an inch or two down from the sealing bar.

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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post #3 of 6

Try a funnel

Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
Reply
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
Reply
post #4 of 6
Find a bowl or cup that will hold the bag and leave room at the top .
Then.....
Quote:
Originally Posted by Phaedrus View Post

Roll/fold the top of the bag back like a pair of socks.  This is especially great if the bag is a little too large as it still leaves plenty of room.  Once it's filled, shake it a bit to settle the contents then unroll the bag again. And stray mess is not an inch or two down from the sealing bar.

I do this when I have to fill a really large piping bag and have no one there to help.

mimi
post #5 of 6
Quote:
Originally Posted by chefhow View Post

Try a funnel

I like this as well.
There is a wide mouth funnel used for filling jars when canning.
Good size for this use,

mimi
post #6 of 6
use a water pitcher ...! just like pouring soup or jus for catering. pitcher are wonderful for this. if splashing is an issue break the stream from the pitcher with a spatula or spoon.

i never pick up piping bags or cryovac bags without folding the lip down- it's a great habit to get into.
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