Thanks for the extra info, torch master! 🔥🔧 The Searzall is like a secret weapon for that perfect crust! Time to unleash its power and level up our cooking game! 🚀👨‍🍳

Oh, thank you a lot 🙏🏻 it is great to know you think so! ❤️ this is much appreciated

​@@vincenzosplatewonder if he knows about your videos. But a collaboration between you and him would be very cool

@@vincenzosplatehow do I get a meat and pecorino dealer?

Ah, the OG meat tasting crew! 🥩😄 Working with Guga would be an epic meaty collaboration! 🤝🔥 Let's keep our fingers crossed and maybe one day we'll join forces to create a carnivorous feast that will make taste buds dance! 🍖👨‍🍳🎥

Thanks for the video. About gig you got me when you said leave the porchetta alone 🤣 looks like a revolutionary warcry Free porchetta 😂

Thanks so much for the link..

I Love both Vincenzo and Guga. But you need to understand Guga is always trying for some new stuff. I must agree that Mortadella inside the Porchetta cannot make it any better.

Omg I’ve never seen anyone using that 🤯 thanks for letting me know

​@@vincenzosplateVincenzo, that is not just a flamethrower but it's an attachment called Searzall just google it, you can buy it then attach it to your butane burner.

Haha, Guga's gear is indeed next level! It's all about that perfect crust, and he sure knows how to achieve it. Culinary adventures with top-notch equipment can be quite the treat! 🍕🔥😄

That would be great 🤩

​@@vincenzosplateyeah you should fly to florida to do some collabs.

Thank you so much for your kind words! I'm so glad that you're enjoying my channel and that you're finding my recipes helpful. I'm always happy to hear that my videos are inspiring people to cook Italian food, and I'm even more happy to hear that you're teaching your family how to cook the Italian way.

Ah, the legendary Searzall, the secret weapon against propane taste and uneven heating! 🔥🔧 It's like a handheld broiler head, making our culinary dreams come true, even if it takes a little extra time! ⏳👨‍🍳

seeing as guga has a sous vide channel, one can only expect he has the best of the best of tools to sear off for that finishing touch, it's quite imperative to that cooking method to blast it good after the initial cook, for that color and that sear you otherwise will not get using just the sous-vide method alone, you don't want to mess up the perfect internal temperature too much so you really have to give it a good barrage of localized heat and minimize the time spent on it from that point onward when you do sous-vide that much, i guess it becomes a "trust the process" kind of thing :D

You're welcome, my fellow food enthusiast! 🍽️🎥😄 It's always a joy to dive into the world of bad Italian food recipes together. Stay tuned for more delicious reactions! 🇮🇹🔥👨‍🍳

Haha! 😄 True, that porchetta switch was quite a journey! Guga's tech skills are next level! 🍖🔥

Oh, the porcetta from Jake and Elle, the master chefs! 🍖🔥 It's like a tantalizing dance of flavors! Let's dive into their heavenly creation together and unleash the culinary critique! Stay tuned, my friend! 😄👨‍🍳🎥

Sorry for sounding rude and bursting your bubble mate, but Jake & Elle are not from Master Chef but from MKR [My Kitchen Rules] 😄

Haha, the Porchetta King, my dad? 👑🐖 Well, he did pass down his passion for Italian cooking! Grazie for your kind words, my friend. Stay tuned for more delicious adventures! 🇮🇹🍽️🎥

You're welcome! I'm so glad that my videos are inspiring you to visit Italy and try all the delicious food. I know that Italy is a beautiful country with a rich culture, and I'm sure you would love it.

Aw, grazie mille! 🇮🇹🍝🌟 Your hunger for Italian food is reaching epic levels! Time to conquer Italy, one plate at a time! 🍽️🚀 Vincenzo's Plate and Lionsfield got your back on this delicious adventure! 🤩🇮🇹

Hey, thanks for dropping some knowledge! 🔥🔧 Now we know the secret behind that sizzling sear! 😄 Time to bring out the blowtorch and become the ultimate aroma protector! 💨👨‍🍳🔥

Grazie mille, thank you so much my friend ❤️🙏🏻 You know I appreciate your support!

I think your comment is the greatest and the best and the coolest 😮

Yeah he’s great, I love most of his videos! This one was super ok, except for the mortadella 🤦🏻‍♂️

The side dishes are mostly cheese and butter based. Nothing wrong, but it's a certain type of style lol

@@hugotendam5349 HEART ATTACK STYLE

@@benjaminbouyant2675 hahaha true

Hi friend! I'm so glad you enjoy my videos! I love sharing them with people, and it's always nice to hear that they're appreciated. I agree, they are truly beautiful. There's something about watching food being prepared that's just so satisfying. It's like watching art being created. 🥰😍💕✌❤🤗

Thanks for the observation! You're right; pork belly cuts can vary, and the level of fat can differ by region. It's all about making the best porchetta with what you have! 🇮🇹👨‍🍳😄

Believe me, I have never seen anyone use anything like that before 🤯

I am honored to be a representative of my Italian culture. It is always interesting to learn how other people perceive your culture, and I am eager to see what Guga has to say. I believe that Guga and I have a lot to learn from each other, and I am excited to continue our collaboration. Together, we can help to promote understanding and appreciation for our culture.

Italian food is one of the most delicious cuisines in the world, and it's important to preserve it. I'm glad we can both do our part to share the love of Italian food with the world and we are so blessed to share this with all of you guys!

@@vincenzosplate Vincenzo and you're a big part of me trying to cook Italian recipes the way they should be cooked. Thank you for that. I also try to popularize them here in Poland. Keep up the good work.

I am glad that you enjoyed the video. I put a lot of work into it, and it is always rewarding to hear that people appreciate my efforts. I am always looking for ways to improve my videos, so if you have any feedback, please feel free to share it with me.

Seemed like some high heat lamp or smth not sous vide channel used flame torch...but maybe, the angle was so cant see exactly.

Oh wow, thank you for letting me know! That was super interesting to see, I want one!

@@vincenzosplate Guga is using the Searzall from Booker and Dax...it's an attachment that goes on the end of a propane blowtorch, and is used a lot in the US for searing things like steaks, roasts, chicken, etc. after sous vide cooking.

@@vincenzosplate Guga is using the Searzall from Booker and Dax...it's an attachment that goes on the end of a propane blowtorch, and is used a lot in the US for searing things like steaks, roasts, chicken, etc. after sous vide cooking.

@@rivokikkul1789 he uses the same thing there

Haha, that's quite the backstory! 🔥🐖🎄 The culinary world is full of surprises. Who knew a burner adapter could have such a unique origin? Let's keep the cooking rituals alive, minus the hair burning! 😄🍽️🔥

​@@vincenzosplate Yeah, nowadays they sell and use a similar burner adapter to burn weeds. Larger plants are more resilient against short bursts of fire, but smaller plants like the small weeds aren't. Sure, it depends on the plants and weeds in cause, but in some cases it's applicable. Also, over here, it's a custom to burn the leftover bird hairs and bird feathers after the feathers were plucked in hot water (which helps relax the skin and weaken the feathers and the skin enough), a normal gas stove with the top plate removed, and I think you could do the same even with smaller porchetta. And don't even get me started on the uses of sandwich makers and electric kettles in student cooking, though air fryers seem to be making their debut, too. Some students prefer to have both a wavy-plate sandwich maker AND a flat-plate sandwich maker, because the flat one can act like a frying pan while the other one can act as a grill, and the versions which can open completely like a book and turn into flat electric grills/pans are even better. The only thing you cannot do with them is sous vide, but you might actually be able to find or modify an electric kettle to manually change it's target temperature, which should be a cheap and easy change by using a termostat with a screen (or dials like the speedometer/odometer) and a knob or buttons. Seriously, I'm expecting a global cooking culture trend about using electric kettles, sandwich makers, and air fryers for all the cooking some people do, and air fryers are already doing that, but the other two will likely require gas burner cooking to be phased out significantly more. If you have read this whole comment, please try to use those 3 devices to do the "alternative version" of cooking popular dishes. For example, boiling pasta or meat or making a sauce in an electric kettle, using chopsticks with tiny grooves (to prevent sliding) cut into the tips to take the pasta out, and frying meat (sliced thinkly-enough) or a crepe in a sandwich maker or in an air fryer with little to no oil, and making a mini-pizza (with a hole in the center, for airflow and more even cooking) or doughnuts or crocches in an airfryer. And I don't mind one bit if you say this is not the recommended way to cook them, but if it's the only way you can cook, you can still do things as close as possible to the actual recipe using the tools you have.

Absolutely! 😄 Watching Guga's videos is both entertaining and educational! 🇮🇹👨‍🍳🔥

Finger crossed 🤞🏻I bet that would be epic!

Thank you so much for your kind words and support! 🙏 I'm thrilled to hear that my videos bring joy and positivity to your life, even all the way from India. Your appreciation means a lot, and I'm grateful to have such wonderful viewers like you. Feel free to become a member if you'd like, but most importantly, keep enjoying the love for Italian cuisine and culture! God bless you too! 🇮🇹😊🙌

You’re super kind, thank you a lot 🙏🏻❤️

Ah, the magic of kitchen gadgets! 🔥🔧 Guga's gas torch with the fancy attachment turns flames into heat radiation? That's like cooking with a superhero power! 🔥💪 Thanks for the tip, my friend! Time to level up the kitchen game! 🎉👨‍🍳🔥

Oh wow, thank you so much 🙏🏻 I’m super glad you enjoyed the video!

👍 Thanks for the love! 🥰 Homemade guanciale will take your dish to the next level! 🍽️ BBQ and tradition make a perfect combo! 🍖🇮🇹 Enjoy the culinary adventure! 🤩

Hey there! 🍝 Well, we all have our own tastes, right? 😄 Your sage and prosciutto twist sounds interesting too! 🌿🥓 Thanks for sharing your take on it, that's how we keep things deliciously diverse! 🙌🇮🇹

Hahahaha omg 🤣🤣

Exactlyyy ahah

Thank you! 😄 I'm glad you enjoyed the video. Keep the feedback and comments coming! 🇮🇹👍😊

Thanks for tuning in! 🍕👨‍🍳 Adding pepperoni to your Porchetta? Now we're talking fusion flavors! 🌶️🐖 Get ready for a tantalizing taste adventure! Bon appétit! 🇮🇹🍽️😄

Thanks for the love! 🔥👨‍🍳 The roofing company might have some competition now with their flame torches being repurposed for delicious Italian cooking! 🏠🍕 Time to bring on the culinary rooftop adventures! 🌟🇮🇹

Thank you for sharing your experience! Making cracklings can be a fun and rewarding process, and you're right, using a roofing torch may not provide the same results as traditional methods. It's great that you can find pork belly readily available in Germany, and sourcing it from local butchering farmers can lead to even higher quality porchetta. Keep up the fantastic work, and thanks for your support! 🇮🇹👨‍🍳❤️

Haha, that would be a whole new level of culinary chaos! 🧀🥣 Thankfully, we're keeping it classy with the traditional porchetta. No cheese doodles or breakfast cereal involved! 😄👨‍🍳🇮🇹

Thank you!

Hahaha well said my friend, I fully agree with you! Mortadella only for Panini!

Fennel pollen

Oh, the dream team collaboration! 🤩🍽️ That would be an explosion of flavor and laughter! Let's keep our fingers crossed and hope for a delicious rendezvous in the kitchen! 🤞👨‍🍳🎥

Haha, the wild Mortadella strikes again! 🐷🤪 It's like the unexpected guest at the Italian food party, adding a quirky twist to the culinary adventure! Let's embrace the madness and keep the laughs rolling! 😄🍽️🇮🇹

What a great idea! I'll let him know about this idea.

Peas in the middle? 🌱🤔 That's a creative twist! As for 'you suck at cooking' and 'not a carbonara,' challenge accepted! Let's dive into the world of questionable cooking with a side of humor! 😄🍝🎥

Haha, I love your spirit! 🍽️🔥 Challenge accepted, indeed! Let's dive into a feast of Italian delights and see just how much our appetites can handle! Bring it on! 🍕🍝🍨😄

Haha, it's a fiery masterpiece! 🔥🔥 Who needs a regular torch when you can unleash the power of a flame-throwing maestro on that crust? 😄👨‍🍳 Time to level up the cooking game!

That's a good point! The dish in the video is called "Porquetta" because it includes mortadella, which is not typically used in porchetta.

Ah, the eternal debate of Porchetta vs. Porquetta! 🐷🍞 Adding mortadella definitely adds a twist, but let's just call it a delicious variation and keep the traditional Porchetta purists happy! 😄🇮🇹

Oh sounds like a treat to you guys. I have to see what I can do, fingers crossed.

Haha, the Mortadella madness struck again! 😱🙈 But hey, sometimes a little pain is worth the culinary adventure! Let's embrace the epic reactions and keep the taste buds guessing! 🤪🍽️🇮🇹

Glad you share the same love for mortadella! 🙌🇮🇹 It's a classic Italian delight that adds so much flavor to dishes. Enjoy! 😋🍝

Haha, Abruzzo awaits your visit! 🌄🏞️ But hey, no rush, we've got time! 🏊‍♂️🐷 Take those enhanced swimming sessions and bid farewell to the porchetta waist! Next summer, we'll explore, eat, and conquer! 🌟🇮🇹😄

Oh, my friend, you're in for a treat! 🍽️🤩 Porchetta is a mouthwatering Italian delight, like a flavor bomb wrapped in porky goodness! Get ready to have your taste buds dancing with joy! 🐖🇮🇹😄

Haha, Mortadella can be a hot topic for sure! 😄 And using a grill flamethrower for that finishing touch, that's Guga's style - always bringing the heat to his dishes! 🔥👨‍🍳

Haha, the zesting tool drama! 🍋😄 Let's spread the word on proper zesting techniques! As for Chef Jean Pierre, the French-Italian master, challenge accepted! Get ready for a culinary journey that will tickle your taste buds and leave you craving for more! 🇮🇹🇫🇷👨‍🍳🌟

@@vincenzosplate I can hardly wait! 😁 😁 Thank you for your hard work and all the awesome content you get us! 👌😁

Same, my friend! I loved the super crunchy skin, but mortadella was a huge no for me! Anyway, thank you, I’m glad you enjoyed the video!

​@@vincenzosplateWould a whole salami be better on the inside or is that too fatty?

Haha! A Guga Foods x Vincenzo's Plate collaboration would be epic! 😄 Let's hope for the day when these culinary worlds collide! 🇮🇹🔥👨‍🍳