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?