Curious how others, especially pro cooks, load food in vacuum bags? I've got a vacmaster chamber vac that I use a lot. When I work with messy ingredients (BBQ Chix, stock, eggs..), say tomato sauce I often use a rolled-up plastic flexible cutting board, place it inside the bag and open the roll, add contents, remove board and vac/seal. It leaves the sealing end pretty clean most of the time, but its not perfect, especially when working with multiple portions. Does anybody else have any good tricks for bagging up messy foods?